Salmon Cakes

by Elise Schwartz | January 30, 2012 5:30 AM

Are you a salmon patty fan?  My husband and I weren’t the biggest fans growing up.  Sorry to our moms but they were a mushy, bland, and [in my house] overcooked mess.  Actually, I think around Lenten season it was either salmon patties or tuna Hamburger Helper on Fridays (as my dad was Catholic).  It had been quite some time since my last salmon patty until Dave suggested it one evening as we tried to figure out what to do with a can of prime Alaskan salmon that had been in the pantry for longer than I dare say publicly.  As the words came out of his mouth, “How about salmon patties?”  We both paused and looked at each other.  I think we shared the same initial thought of “hmmm…ew.”  But then I thought about it and said, “I’ll give it a try, if they don’t turn out as patties, at least the mixture will taste good over a salad!”

Based on the picture below, you’ll see that they did indeed turn out, and if I might add quite tasty at that!  We have enjoyed this dish about 5 times for dinner since, and even served it to company who gave it four thumbs up for their family!  This picture was our first trial, served over steamed sweet potatoes with Dijon mustard on top.  They are also great served on a spinach salad with balsamic-Dijon dressing or over zucchini noodles with a white wine dill sauce.

The only problem I had to get over personally was calling them “salmon patties.”  It was something about the word “patties” that didn’t suit my appetite.  And thus, Salmon Cakes it is!  This recipe can be easily doubled, tripled, etc., based on your family’s needs.  Simply add everything to a big bowl and mix together with a fork.

Salmon Cakes
Makes 4 Servings

1  15oz can boneless, skinless Alaskan wild caught salmon
1 cup almond flour OR almond meal
1 free range egg
1/2 cup onion, finely chopped or grated
1 Tbsp dried parsley
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp sea salt
1/4 tsp cayenne pepper (optional)
grape seed oil for skillet

1.)  Drain liquid from salmon, rinse under cold water, then press any remaining liquid out using a fine mesh strainer.

2.)  In a large bowl, mix salmon, almond flour, egg, onion, and seasonings together with a fork.  Be careful not to mash everything together, but rather fluff with the fork while mixing to keep everything just combined.  This will ensure even cooking and even moistness in the finished cakes.

3.)  Heat a large skillet over Medium-High heat.  Form the salmon mixture into four evenly sized cakes using your hands.  (If too moist to form, add in almond flour until desired consistency is achieved.  If too dry, add an additional egg yolk.)  Add a Tablespoon of grapeseed oil to the skillet.  Place the salmon cakes into the skillet and fry for about 3 minutes, until light brown and crispy.  Flip and do the same on the second side.  (You may need to add more oil to the skillet.)

4.)  Remove from skillet and serve immediately.

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