Salmon Cakes

 

If you're like me, the sound of salmon cakes never lit you up. Moreover, the thought of canned salmon was, well, unthinkable. After many of the functional health docs I follow gave BPA-FREE canned wild salmon the thumbs up, we gave it a shot. So glad we did - we love these cakes! You can make them with fresh salmon if canned is really out of the question. I like to make this recipe on Sunday, so we have them around during the week for easy-to-grab healthy options for any meal really - including breakfast and snacks. I love a couple of them crumpled up into a big salad. Mark says they remind him of gefilte fish - which is a good thing! Salmon is loaded with protein (3oz has 17g of protein), vitamin D and omega-3 fatty acids, which help to reduce inflammation, improve circulation to protect your heart and boost brain power.

 

Ingredients

  • 2 6 oz. BPA-FREE cans wild salmon

  • 1⁄2 cup red onion, chopped finely

  • 1⁄2 cup red bell pepper, chopped finely

  • 1⁄2 cup celery, chopped finely

  • 1⁄2 cup fresh parsley, chopped

  • 1 cup almond flour

  • 2 eggs, beaten

  • 2 cloves minced garlic

  • 2 tbsp. Dijon mustard

  • 1 tbsp. lemon juice

  • 1 tsp. dried dill

  • 1⁄2 tsp. sea salt

  • 1⁄2 tsp. pepper

 

Instructions

  • Preheat oven to 375 degrees.

  • Drain salmon of liquid, add to a bowl, and fluff with a fork.

  • Chop veggies and add to salmon along with remaining ingredients. Stir until well combined and dough sticks together. I use my hands to mix well and form 12-16 patties.

  • Place patties on a baking sheet lined with parchment paper. Bake for about 20 minutes, or until edges crisp.

  • Allow to cool for a few minutes, serve topped with avocado slices and enjoy! 

 

Makes: 12-16 cakes

Time: 45 with prep

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.

 

Write-up by Pam.

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