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Savory Salmon Cakes

January 16, 2018



Savory Salmon Cakes

If you like crab cakes, then you're definitely going to love these savory salmon cakes by nutritionist extraordinaire, Kelly LeVeque (@BeWellByKelly). Salmon cakes (we made ours with Surrender Salmon Portions) are satisfying and good for you. Plus, they're quick and easy to make! Slather with Primal Kitchen® Chipotle Lime Mayo for extra flavor. Serve them with a green salad for a complete meal, or as a fun appetizer for friends!

Pro Tip: Find this recipe and many more in the Primal Kitchen Cookbook

 

 Savory Salmon Cakes 

Time: 20 minutes

Servings: 4

Ingredients 

  • 1 4-oz can of pink salmon 
  • 1/4 cup Primal Kitchen Mayo 
  • 1 tsp Dijon Mustard
  • 1 egg, lightly beaten
  • 1/2 cup flax meal (split into two 1/4 cup portions) 
  • Kosher salt and freshly ground black pepper 
  • 2 Tbsp fresh flat leaf parsley (chopped) 
  • 2 Tbsp fresh chives (chopped)
  • 2-3 Tbsp Primal Kitchen Tartar Sauce 

Instructions

  • Drain the excess liquid from the salmon and flake the fish into a large bowl. Add the Primal Kitchen Mayo, mustard, and egg. 
  • In a small bowl, mix all the fresh herbs together. 
  • Add 4 tablespoons of fresh herbs and 1/4 cup of flax meal to the salmon mixture. Mix to incorporate. 
  • Shape the mixture into four to six cakes. Dust the outside of the cakes with a little more flax meal. 
  • Heat 4 tablespoons of avocado oil in a large sauté pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 min on each side, until browned. Drain on paper towels; keep warm in a preheated oven at 250 degrees. 
  • Serve the cakes with tartar sauce and top with a sprinkle of the remaining fresh herbs. 

Nutritional Info (per serving):

Calories: 181

Carbs: 6.4 grams

Net Carbs: 2.2 grams

Fat: 13.7 grams

Protein: 10 grams

Nutritional information calculated using Cronometer. 

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