Grain Free Salmon Cake (variation on Diane Sanfilippo recipe)
- Number of Servings: 2
Ingredients
.25 medium (2-1/2" dia) Onions, raw 1 clove Garlic 2 tbsp chopped Fresh Chives 1 tsp Grey Poupon Dijon Mustard 1 large Scrambled Egg 6 oz Pink Salmon (fish) 1 tbsp Red Mill Organic Coconut Flour (by CSIENK) 2 tbsp Coconut Oil
Preparation
Pre-heat a small cast iron skilled with coconut oil melted in approximately 1/8-1/4″ deep.
Combine onion, garlic, chives, mustard, sea salt, pepper and egg in a small mixing bowl to combine. Add coconut flour here if desired for an extra binding agent.
Add in salmon and mix together until the salmon is well incorporated.
When the pan and oil are hot, form the mixture into approximately 2 oz patties – I used a small ramekin to shape them then gently let them fall out of the ramekin into my hand and then into the pan.
Cook the patties thoroughly until well browned on one side before attempting to flip them. If you try to flip them too early they may break. Brown the second side. Each side will take several minutes to brown.
Remove the salmon cakes from the pan and serve warm. Garnish with extra chives, onions and lemon juice and zest to taste. Serve over salad greens or along side any green vegetable.
This recipe makes 3, 2oz salmon cakes which is about 1 serving or 3 appetizer or snack portions. They can be reheated in a toaster oven for later snacking or a meal.
Variations
Make this recipe with crab meat or even tuna or another kind of leftover fish.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ISABELLE84.
Pre-heat a small cast iron skilled with coconut oil melted in approximately 1/8-1/4″ deep.
Combine onion, garlic, chives, mustard, sea salt, pepper and egg in a small mixing bowl to combine. Add coconut flour here if desired for an extra binding agent.
Add in salmon and mix together until the salmon is well incorporated.
When the pan and oil are hot, form the mixture into approximately 2 oz patties – I used a small ramekin to shape them then gently let them fall out of the ramekin into my hand and then into the pan.
Cook the patties thoroughly until well browned on one side before attempting to flip them. If you try to flip them too early they may break. Brown the second side. Each side will take several minutes to brown.
Remove the salmon cakes from the pan and serve warm. Garnish with extra chives, onions and lemon juice and zest to taste. Serve over salad greens or along side any green vegetable.
This recipe makes 3, 2oz salmon cakes which is about 1 serving or 3 appetizer or snack portions. They can be reheated in a toaster oven for later snacking or a meal.
Variations
Make this recipe with crab meat or even tuna or another kind of leftover fish.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ISABELLE84.
Nutritional Info Amount Per Serving
- Calories: 315.2
- Total Fat: 21.1 g
- Cholesterol: 141.5 mg
- Sodium: 177.9 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.9 g
- Protein: 25.6 g
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