Salmon Cakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1½ lbs. salmon {about 4 pieces}
  • 1 small red pepper
  • or 2 celery stalks
  • ½ c. shredded unsweetened coconut
  • 2 tbsp. fresh or dried chives
  • 1 tsp. pink Himalayan sea salt
  • ¼ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ c. ground flax
  • 1 lemon's juice
  • Cashew Dressing link in post
Instructions
  1. In a large frying pan medium heat with few inches of water steam salmon until slightly underdone.
  2. Let the salmon cool and peel any skin off.
  3. Finely chop red pepper {or celery} and chives add to a big bowl, set aside.
  4. Juice the lemon in a bowl and add ground flax seed, stir and let sit a few minutes until it gels.
  5. In a food processor add cooled skinless, boneless salmon, salt, onion and garlic powder. Pulse until it is fine texture.
  6. In the large bowl with red pepper and chives add salmon, coconut, flax/lemon and mix well.
  7. Oil a baking sheet or stoneware and form 8 cakes. Bake for 10 minutes at 350 degrees.
  8. To brown the cakes broil for 5 min. Drizzle Creamy Cashew Dressing over cakes and Enjoy!
  9. To freeze completely cool and wrap in wax paper and tuck into a ziplock bag.
  10. Reheat in a pan with few tablespoon water on low heat or thaw and pan fry for 5 minutes.
Notes
If you are on the FreeDiet omit the red pepper and use 2 celery stalks chopped fine. Please use wild fish when you can and for a mild salmon try Keto salmon. Be sure to pulse fish well so it is almost the consistency of tuna salad. This is key to the cakes holding their shape. For a more browned top you can broil for last few minutes.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/salmon-cakes/