When we got back from Delaware, we needed an easy dinner. I made paleo salmon cakes for the family and it's one of my go-to paleo noshes... Easy, quick, flavorful, heart-healthy, and oh, absolutely DELICIOUS!!! What's NOT to love?! My mom said that my salmon cakes are much better than hers, and my dad wholeheartedly agreed. HAHAHA, +1 for paleo!
1 14.5-oz can of wild salmon, skin & bones removed
4 egg whites
4 green onions, chopped
1 tbsp dried dill
1/4 tsp pepper
A couple shakes of red pepper flakes
1/4-1/2 tsp dried ginger, optional
1. Heat large frying pan on medium heat.
2. Combine all ingredients (except coconut oil) in a medium-sized bowl.
3. Add enough coconut oil to frying pan to coat the bottom. When pan and oil is hot, drop salmon mixture into pan, about 1/4 c each. Use spatula to flatten and shape salmon cakes.
4. After one side is cooked (about 3 min, DO NOT touch beforehand or they will fall apart), flip each cake over. Add extra coconut oil to the pan if needed. Cook for another 3 minutes, then serve. Mmm!
Yield: 10 salmon cakes