Spicy Salmon Cakes – MD
  • Michelle
Spicy Salmon Cakes – MD
  • Michelle
Servings:

Ingredients

Prep
  • 24 oz canned wild caught salmon
  • 1/2 C frozen chopped onion
  • 1/4 C cilantro chopped
  • 1 T liquid aminos
  • 1 T Dijon mustard
  • 1/2 C mayonnaise
  • 2 eggs
  • 1/3 C almond flour
  • 1 t cumin
  • 1 t chili powder
  • 1 t garlic powder
  • 1/2 t paprika
  • 2 T olive oil
On Cooking Day
  • 1 avocado
  • 1 C Avocado oil-based Ranch Dressing
  • 1 T chopped jarred jalapeno peppers
  • 10 C salad greens

Instructions

To Assemble
  1. Drain salmon and add to large bowl along with remaining ingredients and mix well.
  2. Shape into patties and store in container with lid.
To Cook
  1. Heat oil in skillet and cook salmon patties until cooked through.
  2. Blend avocado, jalapeno and ranch in blender and serve over salmon cakes.

Ingredients

Prep
  • 24 oz canned wild caught salmon
  • 1/2 C frozen chopped onion
  • 1/4 C cilantro chopped
  • 1 T liquid aminos
  • 1 T Dijon mustard
  • 1/2 C mayonnaise
  • 2 eggs
  • 1/3 C almond flour
  • 1 t cumin
  • 1 t chili powder
  • 1 t garlic powder
  • 1/2 t paprika
  • 2 T olive oil
On Cooking Day
  • 1 avocado
  • 1 C Avocado oil-based Ranch Dressing
  • 1 T chopped jarred jalapeno peppers
  • 10 C salad greens

Instructions

To Assemble
  1. Drain salmon and add to large bowl along with remaining ingredients and mix well.
  2. Shape into patties and store in container with lid.
To Cook
  1. Heat oil in skillet and cook salmon patties until cooked through.
  2. Blend avocado, jalapeno and ranch in blender and serve over salmon cakes.
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