A few nights ago I made chili rubbed salmon and I had some salmon leftover so I decided to make delicious salmon cakes. These are great for dinner with some lemon aioli or for brunch topped with a poached egg over greens.
Ingredients:
1-2 fillets of salmon or 2 cans BPA free wild salmon
1/2 red bell pepper, diced
1/2 white onion, diced
1 clove of garlic, diced
2 tsp of capers
2 Tbs of mayo (homemade or olive oil mayo)
1 Tbs of Dijon mustard
1/4 cup of almond flour
2 Tbs of coconut flour
Juice from 1 lemon
1/2 tsp of salt
1 tsp of pepper
dash of cayenne
Coconut oil for cooking
Combine all ingredients and mix well. I pulsed all of the ingredients in the food processor for 30 seconds but you can combine by hand as well.
Heat a few tablespoons of coconut oil in a large frying pan. Roll the salmon mixture into golf ball size balls and cook for 3-4 minutes on each side until browned. Enjoy!
No comments:
Post a Comment