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.
- 24 oz wild salmon canned or fresh (drained)
- 1 unit large egg beaten
- 1 cup celery finely grated
- 3 stalks green onion finely chopped
- 1 tsp dried rosemary
- .5 tsp dried thyme
- 1 tbsp ground turmeric
- 2 tbsp refined coconut oil Or avocado oil, pastured bacon grease
- 2 cloves fresh garlic
- .5 tsp sea salt
- .5 tsp fresh ground black pepper
- Pre-heat a non-stick skillet with coconut oil melted in approximately 1/8-1/4″ deep.
- Combine onion, garlic, celery, spices, sea salt, pepper and egg in a small mixing bowl to combine. Add coconut flour here if desired for an extra binding agent.
- Add in salmon 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. Serve over salad greens or along side any green vegetable.
- 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.
Recipe adapted from Diane SanFilippo's "Practical Paleo"