I don’t often repeat recipes, but this is one of my go-to staples. Easy, nutritious, relying on pantry staples, and easily multiplied for a busy week. I often pair it with my Raw Beet and Carrot Salad.
INGREDIENTS makes 4-6 cakes and can be easily multiplied!
2 – 3 eggs, (start with 2 and see directions below)
1 clove garlic, minced
1/4 cup finely chopped onion, green onions, or shallots
1 tbsp. Dijon mustard
1 tbsp. coconut flour
1 tsp. dried or 1 tbsp. minced fresh herbs of your choice (my go to is thyme and also good would be basil, savory, rosemary, sage, tarragon or some combination)
grated zest of 1/2 lemon (optional)
fresh ground salt and pepper to taste (Kelp flakes are a great addition/salt substitute here)
2 6 oz. cans wild salmon, drained
1 tbsp. coconut oil, grass-fed butter or reserved bacon fat, melted
Preheat oven to 375. Place all ingredients except salmon in medium size bowl and whisk until well-combined. Drain the salmon well, add to the rest of the ingredients (when using dried herbs, rub them between your palms or fingers to release the good stuff as you sprinkle it in) and mix very well. Judge by eye how well everything holds together. If still crumbly, add the additional egg and blend well.
Brush a rimmed baking sheet with your melted cooking fat. Divide salmon mixture into 4 or 6 parts and form into 4 large or 6 medium size patties and place on greased baking sheet. Bake about 25 minutes, turning half-way through and turn on broiler for final 2 minutes of cooking.
I used to pan-fry these which works well, of course, and makes them turn out a little prettier. But the baking is soooo much simpler and allows you to pepare a salad or saute some veggies to go with while they are cooking.
To add more veggies and stretch out the salmon, you can grate a zucchini and add to the mix. The best way to do this is to do it first, place in a colander, lightly salt, and let the moisture come out. After about 20 minutes, squeeze excess liquid out by pressing with back of spoon. Add into the mixture with the salmon.
I’d love to know what you think!
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