Salmon Cakes

Paleo-Salmon-Cakes-12

What You’ll Need

  • 1 can 14.75 oz. salmon (preferably wild pacific caught, sockeye salmon) drained, and flaked
  • ½ C. diced red onion
  • 2 Tbsp. lemon juice
  • 10 oz. frozen chopped spinach, drained, thawed
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. olive oil, grape seed oil or coconut oil
  • Almond flour for proper consistency
  • Salt & Pepper to taste

The How To

  1. Mix onion, lemon juice, spinach, mustard and flour together
  2. Add crushed salmon
  3. Form into 3” cakes that are approximately ½” thick
  4. Sauté in oil over medium heat – 1-2 minutes per side.

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Charlottesville, VA 22901
434-584-8100
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