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Heart Healthy Paleo Salmon Cakes

Heart Healthy Paleo Salmon Cakes

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Ingredients:

  • 1 pounds wild caught salmon (please do not eat Chinook salmon as our orca whales eat this kind)
  • 1 cup olive oil
  • ½ cup lemon juice
  • 2 onions diced
  • 1 red bell pepper diced
  • 2 stalks celery diced
  • 1 dill pickle, finely chopped
  • 2 garlic cloves minced
  • 1 cup almond flour
  • 4 large pastured eggs, beaten
  • 4 TBSP avocado mayonnaise
  • 2 TBSP Dijon mustard
  • 1 tsp paprika
  • 2/3 cup fresh parsley, finely chopped
  • 4 TBSP fresh dill, finely chopped
  • 1 tsp Himalayan salt
  • ¼ tsp finely ground black pepper
  • Avocado or coconut oil for cooking the salmon cakes in

Instructions:

Preheat the oven to 425 degrees F.

Marinade the salmon for an hour in olive oil, lemon juice, paprika, salt, and pepper.

Bake in preheated oven for 10-13 minutes, or until it flakes with a fork. Remove from oven and cool.

Sauté the garlic, onion, peppers, and celery until translucent.

Remove the cooled salmon from its skin and place in bowl. Add the chopped parsley, dill, chopped dill pickle, mayonnaise, almond flour, eggs and sautéed veggies. Mix well.

Form the mixture into small patties with your hands.

Heat the avocado or coconut oil in a skillet and cook the salmon cakes until brown on both sides. Remove and place on a paper towel lined plate. Alternatively, you can oven bake them on a cookie sheet at 400 degrees F for 10-12 minutes on each side.

Serve with the Dilly Dressing and a side of vegetables. You can freeze left over salmon cakes for later.

Dilly Dressing

Ingredients:

  • 2 cups avocado mayonnaise
  • 4 TBSP fresh dill, finely chopped
  • 1 dill pickle, finely chopped
  • 1 lime, zested and juiced
  • 1 tsp Himalayan salt
  • ¼ tsp finely ground black pepper

Instructions:

Mix all of the above together and chill.

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