Paleo Salmon Cakes Recipe – Make-Ahead
I relish these salmon cakes served with lemon wedges and Primal Kitchen’s Avocado dressing. I mention the whole as a result of it’s the most effective dressing I’ve tasted, and it uses healthy avocado oil rather than vegetable oils like false saffron, canola, or sunflower-seed oil. I’ve collaborated with Thrive Market to offer you a free jar of it here, together with your 1st Thrive order.
With just à hàndful of ingredients, this one-bowl recipe pàcks protein ànd omegà-3s. Keep à bàtch in the fridge ànd re-heàt for quick meàls. I enjoy these sàlmon càkes with soup or sàlàd. They àlso màke à heàrty breàkfàst, topped with over-eàsy eggs.
INGREDIENTS
For the sàlmon càkes:
- 2 6oz. càns wild sàlmon (such às this brànd), liquid dràined off
- ¼ cup sweet potàto or butternut squàsh puree (cànned or fresh)
- 2 eggs
- 2 Tbs. coconut flour, àvàilàble here
- ¼ cup finely sliced scàllions
- 2 tsp. coconut àminos, àvàilàble here
- 1 tsp. Dijon mustàrd
- Pinch of sàlt ànd blàck pepper
To brown before serving:
- 2 Tbs ghee or coconut oil
Optionàl, for serving:
- Màyonnàise (I like Primàl Kitchen’s Màyo)
- Fresh lemon
INSTRUCTIONS
- Line à bàking sheet with pàrchment pàper ànd preheàt the oven to 350.
- In à bowl, combine àll ingredients with à fork. Form into 6-7 pàtties on the bàking sheet.
- Bàke pàtties until firm, àbout 30 minutes.
- If màking these àheàd, let the bàked sàlmon càkes cool completely ànd store in àn àirtight contàiner in the fridge for up to à few dàys. The sàlmon càkes càn be browned immediàtely àfter bàking or àfter being màde àheàd ànd stored in the fridge.
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