Yesterday I had about a half an hour to throw together a quick lunch, take a few pics with very minimal natural light (it was overcast and raining here in MN) and scarf it down before my nephews arrived for the afternoon. I was in the mood for salmon or maybe it was my spectacular macadamia mayo. Either way, I decided to throw together some quick salmon cakes with an easy tartar sauce. Neither my taste buds nor my stomach were disappointed.
I cannot tell a lie, what you see is what you get. This was my lunch. Other than the few tablespoons of shallots, not a green vegetable in sight. I made up for it at dinnertime with a heaping pile of coleslaw, I promise. If I would have been thinking, I would have wrapped these fish cakes in romaine lettuce leaves, of which I have four big heads of in the fridge. Did you know, Costco has a decent selection of organic veggies? I realize it varies from location to location, but check it out. This past week we picked up organic broccolini, mixed salad greens and the aforementioned romaine.
Traditional salmon cakes are made with bread crumbs or cracker meal. We can replace this highly processed gluten and grain containing ingredient by using coconut flour. Add a little parsley, some chopped shallots, a couple eggs to bind them together and you have an easy lunch or dinner. Feel free to play with fresh herbs or additional spices like dill or maybe cilantro. Personally I prefer to keep the recipe simple and let the easy tartar sauce, made with macadamia mayo, steal the show.
Salmon Cakes with Tartar Sauce
Prep Time: 5 minutes
Cook Time: 6 minutes
- 6 oz. Can of Wild Alaskan Salmon
- 2 Tbsp. Coconut Secret Raw Coconut Flour, Sifted
- 2 Tbsp. Chopped Shallot
- 1 Tbsp. Dried Parsley
- 2 Large Organic Pastured Eggs
- Nutiva Coconut Oil, Extra Virgin, Organic
- 2 Tbsp. Macadamia Mayonnaise
- 1 Tbsp. Organic Dill Pickle Relish
- 1 tsp. Organic Lemon Juice
- 3-5 drops NuNaturals Pure Liquid Clear Stevia
- Drain salmon and toss in a mixing bowl and flake with a fork.
- To the salmon add chopped shallot, parsley and sifted coconut flour.
- In a small bowl whisk eggs and then add them to the salmon mix.
- Mix well and with your hands form 4 equal size patties.
- Grease a cast iron skillet with coconut oil and cook salmon cakes on medium heat, 4 minutes per side.
- In a small dish mix together mayo, pickle relish, lemon juice and stevia. Spoon over salmon cakes and serve.