When I moved to the Pacific Northwest, I had no idea what Salmon was.
Heck, I couldn’t even pronounce it and called it “Sal Mond” until a kind friend told me what was up. Of course, it seems like every time I turn around there are a host of words with pronunciations that make no sense in Oregon.
Take the word “Couch”. Yeah, I know you’re thinking I’m talking about a sofa but in Portland there is a street that bears this name and it’s pronounced “coo uch”.
I am not into fish and Salmon has one of the strongest flavors but I somehow managed to fall in love with my paleo salmon Cakes recipe.
Not only is this recipe delicious – but salmon has some pretty amazing health benefits:
- It’s rich ins Omega-3 Fatty Acids and considered one of the best sources!
- It’s high in B vitamins
- Loaded with Selenium and Potassium
- May help reduce the risk of heart disease and keep your waist slim.
This recipe is 100% grain-free and picky eater approved. I love topped these with a spritz of lemon and some homemade mayo.
G/F Paleo Salmon Cakes
In a bowl break the salmon up with a fork and add the diced onion, celery and spices.
Mix in the coconut flour and combine thoroughly.
Next add in the eggs and mix for roughly one minute.
Set your burner to medium high and add your coconut oil to a large skillet.
Shape the mixture in to 5 patties, roughly 2" wide.
Add the patties to your pan and cook until the sides are golden brown, roughly 5 - 8 minutes on each side. DO NOT flip the salmon cakes until they are golden brown or they will fall apart. You need the side to completely brown so it will hold together.
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