Paleo Salmon Cakes
Paleo Salmon Cakes are the perfect healthy weeknight dinner. This recipe is a simple and delicious, gluten free, dairy free, and paleo. Loaded with Omega 3’s, healthy fats and veggies to give you the perfect balance of nutrients.
Servings: 14 cakes
Ingredients
Salmon
- 1 1/2 pound fresh salmon
- 1/2 lemon
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Vegetable Mix
- 1 teaspoon extra virgin coconut oil
- 3/4 cup small-diced red onion 1 small onion
- 1 cups small-diced celery 2 large stalks
- 1 red bell pepper trimmed small- diced
- 1/4 cup minced fresh flat-leaf parsley
- 1/4 teaspoon hot sauce {Franks}
- 1 1/2 teaspoons Italian seasoning mix
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Cakes
- 1 cup almond flour
- 2 teaspoons Dijon mustard
- 2 extra-large eggs lightly beaten
- 1 tablespoon extra virgin coconut oil divided
Toppings
- 1 Avocado pitted and mashed
- 1 tablespoon chopped parsley
Instructions
Salmon
- Preheat the oven to 400° F.
- Place the salmon on a sheet pan, skin side down, squeeze lime juice over salmon and sprinkle salt and pepper over top. Roast for 15 to 20 minutes, until just cooked.
- Remove and set aside too cool slightly.
Vegetable Mix
- While salmon is cooking, place 1 teaspoon of the coconut oil in non stick pan over medium- high heat to melt.
- Once melted add the onion, celery, red bell peppers, parsley, hot sauce, Italian seasoning, sea salt and black pepper. Cook stirring until vegetables start to soften, about 4-5 minutes.
- Remove and set aside.
Cakes
- In a large mixing bowl add eggs, dijon and almond flour, mix to combine. {will be very thick}
- Flake the cooled salmon into mixing bowl with egg mix. Add the vegetable mixture and mix well.
- Heat 1/2 teaspoon of coconut oil in same large non stick pan over medium heat.
- In batches scoop salmon mix into 2 tablespoon size bowls and pack with hands, add the salmon cakes to pan and cook for 3 to 4 minutes on each side, until browned.
- Place on serving plate.
Top with a dollop of mashed avocado and sprinkle of parsley.
- Serve