Healthy Recipe: Salmon Cakes

Today I would like to share one of my favorite “go-to” recipes. Is it simple, quick, cost effective & most of all, HEALTHY.

The salmon cake recipe is from the Practical Paleo cookbook by Diane Sanfilippo and can also made with canned crab for a bit of variety. The recipe yields 4 small cakes and can be paired with vegetables to make a complete meal (as shown in the picture below). This is a great recipe to make in batch and reheat during the week so you always have a meal ready & do not have to cook. 🙂

First start the sides: Roasted Red Potatoes and Broccoli

1. Preheat oven to 350
2. Quarter ~5 medium sized red potatoes (aim to make pieces evenly sized)
3. Chop 1 head of broccoli
4. Spread potatoes and broccoli evenly on their own baking sheets & season with sea salt and pepper to taste
5. Place both in oven, take the broccoli out after 20min, and the potatoes out after 45min (total). DON’T FORGET to set a timer 🙂

Now start the Salmon Cakes

1. Gather ingredients:
   1. 2 6 oz cans of wild salmon, drained
      2 eggs, beaten
      3 tbsp minced shallots
      1-2 garlic coves, minced or grated
      2 tbsp green onions (scallions) minced
      1tsp spice (we used Tony’s salt free spice)
      2 tsp ground mustard
      1-2 tsp coconut flour
      Coconut oil (enough to coat the pan to keep them from sticking, about 2 tbsp)
2. Chop ingredients and combine in bowl (except coconut flour)
3. Now sprinkle coconut powder over mixture with combine
4. Separate the mixture into 4 even patties
5. Heat a large pan to medium heat & melt coconut oil
6. When pan is hot, place patties in pan and lightly brown before flipping

Makes 4 small servings (women) or 2 large servings (men):

93 calories (per cake)
3g carbs
4g fat
10g protein

1 Salmon Cake paired with with 1 cup Red Potatoes and 1 cup Roasted Broccoli:

230 calories
30g carbs
10g fat
16g protein

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