healthyEATS • Grilled Salmon Cakes
This is a simple way to make salmon cakes without the fat and filler ingredients. I like to use whole skin-on fillets and make sure that it’s wild caught. I make this dish Paleo so it can be enjoyed by people following that way of eating. This dish can be easily modified to your individual taste by just changing a few ingredients. I like to pair this dish with a Caribbean slaw. It really brightens the flavor of the cakes. This meal can also be enjoyed if you are on a no gluten diet. I use coconut flour as the binder. That is gluten free flour and gives a nice flavor!
Heat a large pan with coconut oil, 2 tsp. Mix in a bowl the chilled salmon and the other ingredients. Then form the salmon mixture into patties. Since it is already cooked, you will just be browning the cakes and bringing them up to temperature. Place each patty in the hot pan and cook until golden brown and the center is warm. Then enjoy!
2 lbs of salmon (season with creole seasoning and dill, and cook and then chill)
1⁄2 red bell pepper, diced fine
3 sprigs of green onion, sliced thin
1⁄2 tsp garlic powder
1⁄2 tsp dill
2 tsp coconut oil
1 tsp creole seasoning
4-5 tbsp coconut flour (add 4 and then more if they don’t stick together)