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Salmon (or Crab) Cakes
(gluten-free, dairy-free, nut-free, egg-free, Autoimmune protocol)
printable recipe
Slightly edited Jan 2014
What you need:
6oz canned salmon (or crab), drained (I prefer this salmon for this recipe.)
1/4 of an avocado
2 tbsp finely diced yellow or red onion
1 tbsp finely diced celery (or pinch ground celery seed, omit for AIP)
1 tbsp finely chopped parsley
1 small garlic clove, finely minced
1/2 tsp dried dill
1/4 tsp lemon zest
1 tbsp coconut flour**
1/2 - 1 tbsp canned full-fat coconut milk**
salt to taste (1/4 tsp or more to taste)
few grinds or dashes pepper (omit for AIP)
2 tbsp coconut oil or olive oil or ghee (use coconut oil or olive oil for AIP)
Optional (omit for AIP): 1/4 -1/2 tsp (or more) seafood seasoning (decrease added salt) Find homemade seafood seasoning recipe here.
To make with an egg: (not AIP) add a lightly beaten egg and eliminate coconut milk. If batter seems dry, add 1/2 - 1 tbsp coconut milk. If batter is too moist, add another tsp coconut flour.
How to make:
Finely chop the onion, celery, parsley, and garlic. Smash the avocado and add chopped veggies, spices, salmon (or crab), and coconut flour and mix gently until thoroughly combined. Add 1/2 tbsp coconut milk, mix, and add additional 1/2 tbsp if needed to hold batter together. Taste and add additional salt or spices if desired.
Form patties and arrange on a plate or other dish. You can make 14-16 mini cakes or 5-7 medium sized cakes. Cover and stick plate of salmon cakes in the refrigerator for about 30 minutes (longer is fine). When ready, heat oil in skillet over med heat. When hot, add cakes, cooking in batches if necessary to avoid overcrowding. Fry 4-5 minutes per side. Gently flip the cakes, flipping only once. Make sure first side is crispy and golden brown before flipping to prevent them from falling apart. Serve with avocado dip (recipe follows) or other dip or add them to a salad.
**You can increase coconut flour to 1 1/2 tbsp to hold cakes together better, but I prefer them with less for better taste. However, if your batter seems wet (which will depend on the brand of salmon and how well they drain), then add more coconut flour.
Baking option: Bake at 400 degrees for 8-12 minutes or until golden brown.
Note: My favorite brand of salmon is Wild Planet (pink or sockeye). I also buy their sardines. The brand is wild-caught and sustainable. You can get them in some health food stores or Amazon. I generally buy mine from my favorite online health food store, Vitacost. (If you're a first time customer, you can save 10 bucks using my referral link here.) See more of my favorite products in My Paleo Pantry.
Salmon Cakes with Cilantro Lime Avocado Dip (Paleo, Autoimmune protocol)
I like to serve my crab cakes with some kind of sauce. I don't really like tartar sauce, so I wanted to make something like a remoulade or aioli. No mayo? No problem. Avocado saves the day again. Can you tell how much I looooove avocado? As for the cilantro, I love that too. And since I threw some seeds in the ground, not expecting much, my tiny garden is overflowing with cilantro.
Cilantro Lime Avocado Dip (egg-free, AIP-friendly)
printable recipe
Salmon Cakes with Cilantro Lime Avocado Dip (Paleo, Autoimmune protocol)
What you need:
3/4 of an avocado
1 tbsp lime juice (more to taste)
handful cilantro (about 2 tbsp minced or to taste)
1/2 tsp minced garlic (1 small or 1/2 large clove OR 1/4 tsp garlic powder)
2-3 tbsp olive oil
1-2 tbsp water (optional)
salt to taste
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