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.
You can use leftover cooked salmon for these, 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. I keep a can of it in my pantry at all times!
If you've never opened a can of wild salmon before, you might be in for a surprise. Heads up: it's totally normal for there to be fish skin and bones in canned salmon. Drain the liquid out of the can and then use your hands to gently break apart the salmon and find the skin and bones. Neither one of these things will kill you, and by the time it gets mashed up and mixed in with the other ingredients, you won't taste it. The bones are quite small and soft, but still, I like to comb through and get as many of them out as I can!
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
1/2 tsp. sea salt
1/4 tsp. black pepper
a couple tablespoons of oil, for pan-frying
NOTE: If you don't have celery, chop up a handful of Italian parsley. It works well here too!
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 6 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.
Nutrition Info (per 1/6th of recipe)
124 calories, 2 g carbs, 7 g fat, 14 g protein