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- 1 1/2 lbs. salmon {about 4 pieces}
- 1 small red pepper
- or 2 celery stalks
- 1/2 c. shredded unsweetened coconut
- 2 tbsp. fresh or dried chives
- 1 tsp. pink Himalayan sea salt
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 c. ground flax
- 1 lemon's juice
I had an epiphany! I need to eat more fish! Are you with me? Specifically, I need to eat more of that pink, rich in omega-3 fatty acids, vitamin B, selenium, postassium and high in protein FISH called salmon!
If you took the “bait” about that nutritional lineup, let us continue down that river of good news (wink)! There are so many impressive health benefits on why we all should eat more salmon. Not only for its essential fats that our bodies can NOT create by the way.
This is where I plea to my vegan friends to eat salmon. We see so many that come into the clinic who are deficient and have severe health problems as a result of eating vegan. I should say, I know many of you are doing just fine (this makes me so happy) but you can agree it is a conscience effort to eat a balanced diet.
Eating foods high in these essential fats is known to decrease inflammation, lower blood pressure, and reduce the risk factors of many diseases like cancer and heart disease! I would venture to say salmon is one of the most nutritious foods on our planet.
People have been fishing for centuries some even say 10,000 years ago back to the Paleolithic period (we paleo peeps have been here for a long time). The ancient Nile River was full of fish that was harvested and was a staple food for the Egyptians! The grain free, paleo Egyptians would have loved my salmon cakes!
My Salmon Cakes are grain-free, egg-free and uses only a handful of ingredients! I have been playing with this recipe forever trying to avoid eggs (for our FreeDiet Phase 1 Folks) and finally got the ratio right! They freeze well and are even great for small handheld appetizers. I should mention my cashew dressing really gives this recipe a gourmet flare and lots of zest!
- 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
- In a large frying pan medium heat with few inches of water steam salmon until slightly underdone.
- Let the salmon cool and peel any skin off.
- Finely chop red pepper {or celery} and chives add to a big bowl, set aside.
- Juice the lemon in a bowl and add ground flax seed, stir and let sit a few minutes until it gels.
- In a food processor add cooled skinless, boneless salmon, salt, onion and garlic powder. Pulse until it is fine texture.
- In the large bowl with red pepper and chives add salmon, coconut, flax/lemon and mix well.
- Oil a baking sheet or stoneware and form 8 cakes. Bake for 10 minutes at 350 degrees.
- To brown the cakes broil for 5 min. Drizzle Creamy Cashew Dressing over cakes and Enjoy!
- To freeze completely cool and wrap in wax paper and tuck into a ziplock bag.
- Reheat in a pan with few tablespoon water on low heat or thaw and pan fry for 5 minutes.
With a Spoonful of Health,
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4 Comments on "Salmon Cakes"
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Hi, I want to try the salmon cakes but It doesn’t say the oven temperature.
Hi Mercedes, Thank you so much for letting me know! It should have said 350 degrees… This is one of those popular dishes that either I have some culinary genius readers or people burning their cakes trying to guess the temperature….I would like to think that no one is burning their cakes but you might have saved the day for everyone. So thank you again!
Hi
Dawn, I love your blog, but unfortunately I don’t cook.. I have to tell you that I want to make your amazing Salmon Cakes, and your Creamy Cashew Dressing.
Where do you feel ccmfortable buying your fish? And do you use wild-caught salmon?
Thanks so much!!
Best, Carrie
Hi Carrie! Yes, I always buy wild caught fish! Sometimes I get it at Whole Foods, Costco but prefer my favorite family owned fish market Cod & Capers off of US-1. They have amazing choices! These salmon cakes are a popular pick on the blog! I hope you get to make them soon! You can always freeze them too! The sauce is delish on chicken or vegetables too! I’m so thrilled although you don’t cook that you desire to make this recipe!