Happy Friday! Nothing says Friday like a new recipe, right? I was looking for a quick and delicious way to use some of the canned salmon I keep in stock and this is what we ended up having along with some steamed green beans. The flavor was great and it was so fast! Another bonus, is that it called for seasonings I had on hand.I tried making 2 of them with coconut flour and 2 without and I definitely preferred the salmon cakes that didn't use the coconut flour. I added it to a couple because I was worried that the mixture was too wet but they cooked up very nicely and stayed together better than the 2 with coconut flour (definitely not what I expected)!
Salmon Cakes
Ingredients
2 7-oz cans of wild salmon, drained
2 eggs, beaten
3 tablespoons diced onion
1 tsp minced garlic
1/4 tsp sage
1/4 tsp salt
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp black pepper
Dash of paprika
2 teaspoons gluten-free mustard
1/4 cup coconut oil or butter
Directions
1. Combine all ingredients except for coconut oil/butter in a small mixing bowl. If the consistency is too runny, add a teaspoon of coconut flour.
2. In a large pan, melt enough coconut oil for a layer about 1/4-inch thick.
3. Make the salmon mixture into 4 equal patties.
4. Place in pan and allow the patties to brown on one side before flipping over. Cook all the way through.
Makes 4 patties
How is the food & symptom tracking going? Just over a day to go! I'll be sharing some of my insights tomorrow along with the new challenge for next week!
