Grain-Free Salmon Cakes

Ingredients

Approximately 2 servings

• 1/4 red onion, finely chopped

• 1 large clove of garlic, pressed or finely chopped

• 1-2 Tbsp finely chopped fresh chives (set 1 Tsp aside for garnish)

• 1 Tsp gluten-free djion mustard

• 1 egg

• Sea salt & pepper to taste

• 6 oz cooked wild salmon, mashed up

• 1 Tsp coconut flour (optional, I didn’t use any and they were tricky to handle but I’d still re-make them this way again)

• 1/4c coconut oil for pan-frying (quantity may vary based on pan size)

• Juice & zest from 1/2 of a lemon for garnish

Directions

1. Pre-heat a small cast iron skilled with coconut oil melted in approximately 1/8-1/4″ deep.

2. Combine onion, garlic, chives, mustard, sea salt, pepper and egg in a small mixing bowl to combine. Add coconut flour here if desired for an extra binding agent.

3. Add in salmon and mix together until the salmon is well incorporated.

4. When the pan and oil are hot, form the mixture into approximately 2 oz patties – I used a small ramekin to shape them then gently let them fall out of the ramekin into my hand and then into the pan.

5. Cook the patties thoroughly until well browned on one side before attempting to flip them. If you try to flip them too early they may break.

6. Brown the second side. Each side will take several minutes to brown.

7. Remove the salmon cakes from the pan and serve warm.

8. Garnish with extra chives, onions and lemon juice and zest to taste. Serve over salad greens or along side any green vegetable.

---

Thanks to Balanced Bites for a fantastic grain-free spin on salmon cakes.

Click here for estimated nutrition facts.