Tuesday, February 25

Easy Salmon Cakes


Cook Time: 20 min.
Serves: 4-6
Tools: Parchment paper

These are so easy to make and delicious on salads or ask a snack on their own! They're great to make earlier in the week and have for lunches throughout the week.  We've adapted this recipe from the wonderful book: It Starts with Food


Ingredients: 
2 cans canned wild-caught salmon (Be sure to buy bone-less! Getting the bones out of canned salmon with bones is a big pain.)
1 cup canned sweet potato or pumpkin if looking for a slower card option
1 large pasture-raised egg
1/2 cup almond flour
2 tbs fresh parsley (or 2 tsp dry)
2 tbs fresh dill
2 green onions, thinly sliced
1 tsp sriracha sauce 
1/2 tsp paprika
1/2 tsp sea salt
1/4 tsp black pepper

Instructions:
1. Pre-heat oven to 425 and cover a large baking sheet with parchment paper.
2. Drain the liquid form the salmon.
3. Crumble the salmon in a large bowl, add all the remaining ingredients and mix well.
4. Put the mixture in the fridge for 5-10 min. 
5. Using a 1/3 measuring cup to scoop out salmon mixture and drop onto the parchment paper. 
6. The cakes should be about 2 1/2" wide and about 1' thick.
7. Bake for 20 minutes, then flip each patty with a spatula and return to the oven. 
8. Bake 10 min. more, until golden brown. 
9. Serve over salad with apple cider vinegar and olive oil. Or, Brian and I like with mustard or roasted red pepper hummus!


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