Salmon Cakes {Paleo}

I’m going to be honest with you. Usually by the time I’ve finished making dinner, I’m SO hungry that I really don’t bother to take NICE photos, like I did in the good ol’ days. This is the reason that many photos on my blog are just quick iPhone shots. It’s a shame really. I should make more of an effort in the photo arena, but hey, just because they aren’t pretty doesn’t mean they don’t taste good!

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On that note, I bring you salmon cakes. You could make them crab cakes, or tuna cakes, or whatever kind of seafoody cake you enjoy. I haven’t done the math, but I’m going to guess these cost probably $3 for the whole batch, too. A 6 oz can of salmon is like, $2, and everything else in it is pretty simplistic. I don’t keep a lot of fresh herbs on hand in the winter, so I use dried ones in recipes like this.

This recipe comes from Livin the Crunchy Life with just a few minor adjustments. So I give you…my version!

Salmon Cakes

Ingredients

6 oz can pink salmon
1/4 avocado
2 tablespoons onion, finely diced (I used red onion, but whatever)
1 garlic clove, finely minced
1 egg, lightly beaten
dash of dried parsley
squirt of lemon juice
salt and pepper to taste

Directions

1. Mash all these ingredients together very well, until you get a relatively smooth mixture. Taste it for seasoning, and doctor it up with anything you want.

2. Form cakes. I made 11 very small ones, which I liked, but you could also make a few larger ones if that’s how you role. Place them on a baking sheet or platter and put them in the refrigerator for at least 30 minutes. I actually made mine the night before so that I could make dinner more quickly, so mine sat 24 hours in fridge, no problem.

3. Heat a small amount of olive oil, ghee, or even coconut oil in a skillet. In two batches, place the cakes in the hot skillet until the bottom is nice and crispy. Don’t try turning them too soon or they will fall apart! Once it seems like you can get your spatula under them pretty easily, give them a flip, and keep cooking until they’ve got a nice crispy edge on them.

I really loved eating mine with guacamole, but you could do anything, including paleo mayo or a plethora of other amazing paleo dips and sauces.

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