Salmon Cakes

When I hear salmon cakes I think of fancy country clubs, celebratory brunch, and Mother’s Day. Mother’s Day you ask? Yes! When I worked as a sous chef at a moderately high-volume restaurant, we would do a Mother’s Day brunch every year that always sold out. The menu was ladened with all sorts of goodies from prime rib to chocolate cake. But everyone’s favorite? You guessed it, salmon cakes! Anytime I make these delectable cakes I am always transported to the bustling dining room filled with chatter and laughter, and an excited hustled pace behind the scenes making it all happen. This SCD approved version is a bit different from the ones we made for Mother’s Day brunch, but I honestly like them more! I hope you give this recipe a try next time you want a fabulous brunch!

Salmon Cakes

Serves 4
Prep: 25 min
Cooking : 15 min                                                                                                                                                                                                            Total: 40 min
Intermediate

Ingredients:

1 ½ lb. Salmon, wild caught, cooked 

2 Tbsp. Olive oil

2 Shallots, diced

2 Cloves of garlic, peeled and chopped 

2 Tbsp. Dill, fresh, chopped  

¼ Cup Dijon mustard 

2 Tbsp. almond flour 

1 Egg 

Salt, TT 

Black pepper, TT 

1 Lemon, quartered (for serving) 

      Method Of Prep:

1. Gather and prepare all ingredients.
2. Preheat the oven to 375° F.
3. Clean and skin salmon if needed.
4. Place on a sheet tray.
5. Coat in olive oil. Season with salt and pepper.
6. Bake for 12-15 minutes, or until almost all the way cooked.
7. Remove from the oven and set aside to cool.
8. Set up your food processor with the standard blade attachment.
9. Add in shallots, garlic, dill, Dijon, almond flour, egg, salt, and pepper.
10. Take cooled salmon and crumble it into the food processor as well.
11. Pulse the food processor a few times so that the ingredients come together.
12. Grab a small handful and try to form a ball. If a ball forms and keeps its shape, you’re good to move on to the next step. If the ball crumbles add a tablespoon of almond flour at a time, until it can form a ball.
13. Heat 2 large sauté pans over medium heat.
14. Add oil of choice to cover the bottom. I like to use coconut or avocado.
15. Form patties with salmon mix, about 2 inches across. You should get 12 small patties.
16. Fry on each side for 2-4 minutes, or until golden brown.
17. Serve with Lemon, Dijon, and Dill Aioli and a lemon wedge.

Nutrition Facts: (3 small patties each)   
Calories: 359
Carbs: 2.2 g
Fat: 20.3 g
Protein: 37.5 g