Wild Salmon Cakes
Servings: 4 inch salmon cakes
Calories: 131kcal
Ingredients
- 6 oz can wild Alaskan salmon
- 1 egg
- 1/2 tsp minced garlic
- 2 tsp granulated onion (or 1 Tbsp fresh minced onion)
- 1 tsp Paleo Powder*
- 1 tsp Dijon mustard
- 2 Tbsp almond flour
- handful spinach chopped
- 1 tbsp fat of choice (I used avocado oil)
Instructions
- Combine all ingredients in a large bowl. Split it into equal sized cakes (mine made three 4-inch cakes) and set aside.
- Heat your cooking fat in a large skillet over medium to medium-high heat.
- Add the cakes to the hot pan and let them cook for 5-6 minutes, or until golden brown.
- Flip them once, and cook the other side for 4-5 minutes.
- Transfer to a serving dish, garnish with a dash of salt & squeeze of lemon. Serve hot.
Notes
*I buy my "Paleo Powder" seasoning blend from www.julianbakery.com, but you could whichever all-purpose seasoning blend you prefer.
Nutrition
Calories: 131kcal | Carbohydrates: 2g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 49mg | Fiber: 1g | Sugar: 1g | Iron: 1mg