Now this my friends is one hell of a good recipe. I made this over the weekend whilst trying to spice things up because I was tired of eating bland protein. It holds together pretty well and is super filling. With a handful of ingredients, these can be whipped up in about an hour. I hope everyone is having a lovely week. It’s been a long week for me, but I’m so happy that tomorrow is Thursday. Two more days until the weekend!
Adding some new to my recipes: nutritional facts! I’m still working out the kinks, but 1g means 1 salmon cake 🙂
What you’ll need:
2 lbs fresh salmon, skin trimmed
1/4 cup red onion, diced
1/4 cup tapioca flour
1/4 cup fresh parsley, chopped
1 tbsp. cumin powder
1/2 tbsp. coriander powder
2 tsp. garlic powder
1 tsp. smoked paprika
Salt and pepper to taste
1 tbsp. olive oil
How you’ll do it:
1.) Preheat oven to 350F.
2.) Place all 2 lbs of salmon into a casserole dish. No seasoning and no oil. Bake in the oven for about 10-15 minutes until salmon is fully cooked through.
3.) Let the salmon cool completely before handling.
4.) Once salmon is cooled, combine all ingredients except olive oil in a large bowl. Mix thoroughly.
5.) Let the mixture rest in the fridge for about half an hour.
6.) This will be done in two batches. Eight salmon cakes per batch. Heat 1/2 tbsp. of olive oil on medium heat in a large cast iron skillet.
7.) Measure salmon cakes into a 1/3 measuring cup and drop into the skillet. Cook each side for about 3-4 minutes or until golden brown.
8.) Serve and enjoy!