I like to serve these salmon cakes over mixed greens with fresh ruby red grapefruit and homemade wasabi mayonnaise. This recipe represents an excellent opportunity to get salmon into your family’s bellies at an affordable price. The meal is inexpensive, flavorful and nutrient-dense. Unlike many recipes for salmon cakes, this recipe doesn’t use any fillers and is grain- and gluten-free. It serves 4 as a main course, with two cakes per person.
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- 1 14.75-oz Can Wild-caught Salmon with Bones (Or an equivalent amount of fresh or frozen wild-caught salmon)
- 1 Carrot, Peeled and Diced
- 1 Celery Stalk, Diced
- 3 Cloves Garlic, Minced
- 2 Tablespoons Dried Parsley
- 3 Eggs from Pastured Hens
- 1 Celery Stalk
- ¼ Teaspoon Cayenne Pepper
- Unrefined Sea Salt to Taste
- Coconut Oil for Frying
- 1 Recipe Wasabi Mayonnaise
- Open the can of salmon and remove as many large bones as you can, but don’t worry about the small ones: they’ll break up during the mixing process and contribute a much-needed source of easily absorbed calcium to the diet.
- Heat the oil in a pan, and fry the onions, carrots, gallery and celery.
- Mix together vegetables, parsley, paprika, salmon and eggs until well blended.
- Form 8 patties and gently fry them in a tablespoon or so of coconut oil, gently turning them when one side is done.
- Serve warm.