Paleo Salmon Cakes
My mother used to make a version of this when I was a kid. I think she may have used tuna. I have been making various versions of these for a long time and find that this version is the easiest and tastiest I have made so far. This is a convenient high quality, high protein, high omega 3 main dish that even my kids will eat.
- 15 oz wild salmon canned or fresh (drained)
- 1 unit large egg beaten
- 2 tbsp grass fed butter or pastured lard Or avocado oil, olive oil
- .25 tsp Redmond salt
- 1 can flat anchovies diced
- Pre-heat skillet with oil melted in approximately 1/8-1/4″ deep.
- Combine all ingredients in a small mixing bowl and mix together until the salmon is well incorporated.
- When the pan and oil are hot, form the mixture into approximately 2 oz patties – I use a 1/4 cup measuring cup to pack the mixture in, then gently let them fall out into my hand and then into the pan.
- Cook the patties thoroughly until well browned on one side before attempting to flip them. If you try to flip them too early they may break. Brown the second side. Each side will take several minutes to brown.
- Remove the salmon cakes from the pan and serve warm. Garnish with chives, onions and lemon juice and zest to taste.
- This recipe makes 12, 2 oz salmon cakes. They can be reheated in a toaster oven for later snacking or a meal.
- Variations Make this recipe with crab meat or even tuna or another kind of leftover fish.
Try grating Old Croc grass fed cheese or pecorino romano cheese on top of dish while still hot. Source for Redmond Real salt Use code "thestronglife"