I had a craving today. And that craving was crab cakes. Delicious little patties filled with crab and mayo and flour and other things to make a perfect crispy little crab patty. I went a different seafood route though. Salmon cakes, and holy cow are they dynamite. I’ve read a lot of salmon cake recipes and majority of them have canned salmon. I actually didn’t know that even existed until recently. I didn’t use that. I made my own poached salmon, and it literally look like 15 minutes. Do it, and don’t use that canned crap. It’s usually filled crap to preserve it. Don’t do it.
What you’ll need:
3 medium salmon filets —all three of mine weighed a total of 1.33#
2 large eggs
1/2 cup of almond flour
1/2 cup of white onion, diced
1/3 cup of celery, diced
2 tbsp of fresh parsley
1 tbsp Massie Mayo
1/2 tbsp Dijon mustard
juice of 1/2 lemon
1 tsp cumin
1/2 tsp paprika
salt and pepper to taste
1 tbsp of bacon fat
reserve a little lemon juice to squeeze onto the cakes
How you’ll do it:
2) Generously salt the water and carefully put the salmon into the water.
3) After about 5-7 minutes, the salmon should be cooked. Be sure to use to fork to check.
4) Remove the salmon, and let rest on plate with a paper towel to absorb the excess water.
5) After about 5 minutes, put the salmon in a large bowl and shred with a fork.
6) Now for the easy part… Put the rest of the ingredients in the bowl and mix until everything is well incorporated.
7) Heat a skillet with fat to medium [I used my cast iron because I love it. If you’re using a regular pan, heat to medium-high.]
8) Once the skillet is heated, drop the cakes into the fat. I used a 1/4 measuring cup to form the patties. This made 11 salmon cakes.
9) Cook each side for about 2-3 minutes. Flip with spatula with assistance of a spoon. The cakes aren’t that firm. I cooked this in 2-3 batches so the patties aren’t overcrowded in the pan.
10) When patties are cooked, let rest on a paper towel on a plate.
11) Squeeze lemon on the cakes before eating and enjoy!
I served this on top of spring mix, cilantro, avocado and tomatoes dressed with a little salt and lime juice. I also accompanied the dish with a runny egg and a little more Massie Mayo! I loved every bite!
Now, there’s a succulent pork shoulder roasting in the oven… Recipe to come!