A quick and easy protein fix, these Wild Salmon Cakes make great leftovers for when you need something to grab and go during the week. I often eat them cold, right out of the fridge! I also like 1-2 of these for a light lunch over a bed of mixed greens tossed in a mustard vinaigrette.
Yield: 6 cakes
1 14 oz. can of wild salmon, drained
2 eggs, beaten
2 tsp. dijon mustard
1 celery stalk, finely diced
3 Tbs. minced onion or shallots
1-2 garlic cloves, minced
2 tsp. coconut flour
3/4 tsp. sea salt
1/4 tsp. black pepper
1. Combine the salmon, eggs, mustard, celery, shallots, garlic, coconut flour, salt and pepper in a small mixing bowl. (I like to use a fork to help break up the salmon.)
2. In a large pan over medium heat, melt enough olive oil or coconut oil to create a layer about 1/4" thick. Form the salmon mixture into 8 or 4 equally sized patties, and place them in the pan. You may need to work in batches. Allow the patties to brown on one side before flipping.
Remove from skillet and serve hot or cold.
COOK'S NOTE: You could also use leftover cooked salmon, but canned wild salmon is an inexpensive, readily available protein source - and one that many people overlook! Wild salmon is high in Omega-3s, a type of fat that aids in fat burning at the cellular level.
Nutrition Info (per 1/6th of recipe: 124 calories, 2 g carbs, 7 g fat, 14 g protein