PALEO SALMON CAKES

Paleo Salmon Cakes are the perfect healthy weeknight dinner.  This recipe is a simple and delicious, gluten free, dairy free, and paleo.  Loaded with Omega 3’s, healthy fats and veggies to give you the perfect balance of nutrients.


Serves: 14


Ingredients
Salmon:
  • 1 1/2 pound fresh salmon
  • 1/2 lemon
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
Vegetable Mix:
  • 1 teaspoon extra virgin coconut oil
  • 3/4 cup small-diced red onion, 1 small onion
  • 1 cups small-diced celery, 2 large stalks
  • 1 red bell pepper, trimmed small- diced
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/4 teaspoon hot sauce 
  • 1 1/2 teaspoons Italian seasoning mix
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
Cakes:
  • 1 cup almond flour
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • 1 tablespoon extra virgin coconut oil, divided
Toppings:
  • 1 Avocado, pitted and mashed
  • 1 tablespoon chopped parsley

Instructions
Salmon
  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 too cool slightly.
Vegetable Mix
  1. While salmon is cooking, place 1 teaspoon of the coconut oil in non stick pan over medium- high heat to melt.
  2. 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.
  3. Remove and set aside.
Cakes
  1. In a large mixing bowl add eggs, dijon and almond flour, mix to combine. {will be very thick}
  2. Flake the cooled salmon into mixing bowl with egg mix. Add the vegetable mixture and mix well.
  3. Heat 1/2 teaspoon of coconut oil in same large non stick pan over medium heat.
  4. 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.
  5. Place on serving plate.
  6. Top with a dollop of mashed avocado and sprinkle of parsley.
  7. Serve







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