Paleo Salmon Cakes

This weekend I spent time at a Big 12 alumni mixer. I love hanging out with other Midwesterners! A little friendly rivalry makes for fun conversation! I didn’t realize how many Texas alums live in LA, but KU made a great appearance!  

In food news, I bought too much of something and didn’t want to make the same thing twice. I love crab cakes and figured salmon cakes would be just as delicious! Thank goodness my suspicions were correct. I ended up making these cakes the next night too. Yeah. Sometimes having the same thing two nights in a row isn’t so bad! I mixed things up and served the salmon cakes over spicy coleslaw one night and my favorite guacamole the other. 

Ingredients 

Salmon cakes

6 oz salmon

1 Tbls stone ground mustard

1 Tbls coconut flour

1 Tbls fresh cilantro, minced 

1/2 medium shallot, minced 

1 tsp garlic, minced 

1 egg

1 Tbls coconut oil or ghee for cooking 

salt and pepper to taste 

Coleslaw

I used this recipe here minus the stevia. 

Guacamole

Recipe here. 

Directions

Heat oven to 450 degrees. Cook salmon for 12-15 on a non-stick cooking sheet. Salmon should flake easily with a fork. Let salmon cool.

Beat egg in medium bowl. Flake salmon into the bowl with a fork, not including the skin. Mix all other ingredients in the bowl together. Heat skillet to medium-high heat. Form ingredients into 3-inch patties and cook for 2-3 minutes on each side. Patties will turn light brown when finished cooking. Serve over spicy coleslaw! 

Enjoy! 

x vanessa