Paleo Salmon Cakes
Need a gluten free, dairy free, and pescatarian main course? Paleo Salmon Cakes could be a super recipe to try. For $1.57 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 14. One portion of this dish contains around 13g of protein, 11g of fat, and a total of 168 calories. This recipe from A Healthy Life for Me requires ground pepper, parsley, onion, and seasoning mix. 9989 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 33 minutes. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is amazing. Paleo Salmon Cakes, {Paleo} Weeknight Salmon Cakes, and Slammin' Southwestern Salmon Patties or Salmon Cakes are very similar to this recipe.
Servings: 14
Preparation duration: 5 minutes
Cooking duration: 28 minutes
Ingredients:
1 cup almond flour
1 Avocado, pitted and mashed
1 cups small-diced celery, 2 large stalks
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
1 tablespoon extra virgin coconut oil, divided
1 teaspoon extra virgin coconut oil
1/4 cup minced fresh flat-leaf parsley
1/8 teaspoon ground black pepper
1/4 teaspoon ground black pepper
1/4 teaspoon hot sauce
1/2 lemon
3/4 cup small-diced red onion, 1 small onion
1 tablespoon chopped parsley
1 red bell pepper, trimmed small- diced
1 1/2 pound fresh salmon
1/4 teaspoon sea salt
1/2 teaspoon sea salt
1 1/2 teaspoons Italian seasoning mix
Equipment:
oven
frying pan
mixing bowl
bowl
Cooking instruction summary:
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 to cool slightly.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.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 servig plate.Top with a dollop of mashed avocado and sprinkle of parsley.Serve
Step by step:
1. Preheat the oven to 400 F.
2. 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.
3. Remove and set aside to cool slightly.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.
4. Remove and set aside.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.
5. Add the vegetable mixture and mix well.
6. 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.
7. Place on servig plate.Top with a dollop of mashed avocado and sprinkle of parsley.
8. Serve
Nutrition Information:
covered percent of daily need
