This recipe is a regular in my meal rotation because it is a delicious way to get fish into the diet – especially for people that do not like seafood all that much. It is easy to make and never disappoints. If you do not like salmon, you can easily swap it for tuna. This recipe yields 3 good sized salmon cakes (pictured above) and is perfect for one serving.
1 can wild salmon
1 pastured egg
1/2 tbsp coconut flour
1 tbsp chives, chopped
1 tsp dried parsely
1 tsp mustard
1 clove of fresh garlic, chopped
Sea salt & pepper, to taste
Mix all ingredients except coconut oil into a bowl and stir until well blended.
Heat a skillet with coconut oil (or my personal favorite Coconut Ghee) – make sure there is enough to coat the entire pan and then some – these salmon cakes are delicate so you do not want them to stick or they will fall apart.
Split your batter up into 3 piles and mold each into a ball in your hand (like you would a meatball!) and then flatten.
Once pan is hot, add the salmon cakes and cook until brown on each side, maybe about 3-5 minutes a side. I like them crispy so I leave them cooking a bit longer. Only flip them once so they do not break apart.
That’s it! DELICIOUS!!!!
I sometimes make dipping sauces for the salmon cakes. My favorite so far is Easy Cranberry Sauce.
The side dish in the picture above is also simple to make & one of my favorites – Sauteed Brussel Sprouts, Broccoli & Red Onion (chop up broccoli, brussel sprouts and red onion and saute in Coconut Ghee or Coconut Oil until cooked through)