Recipe By Tina VanDenHeuvel, NTP
You can follow Tina @madebetterforyou on Instagram
Photo courtesy of Tina VanDenHeuvel
Salmon Cakes
Ingredients:
1 1/2 lbs. fresh salmon filet
3 tbsp. unsalted butter, divided
2 tbsp. avocado oil
1 cup medium yellow onion, finely diced
1 red bell pepper, seeded and diced
1 1/2 tsp. minced garlic
1 tsp. black pepper (or to taste)
1 tsp. sea salt
1 cup almond flour
2 large eggs lightly beaten
2 tbsp. olive oil
3 tbsp. mayonnaise (I like Primal Kitchen brand)
1 tbsp. Worcestershire sauce
1 tbsp. dried dill
Method:
Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin side down. Bake uncovered for 10 to 15 minutes (depending on thickness) or just until cooked through. Remove from the oven and let cool to room temperature. Flake salmon with two forks, discarding skin and any bones then set aside.
Heat a medium skillet over medium heat with 1 tablespoon butter and 1 tablespoon avocado oil. Add diced onion and bell pepper, garlic, salt and pepper, and sauté until golden and softened (7 to 9 minutes), then remove from heat.
In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, almond flour, beaten eggs, olive oil, mayonnaise, Worcestershire sauce and dill. Stir to combine.
Form into patties using a 1/3-cup measuring cup and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.
In a clean non-stick pan, heat 1 tablespoon avocado oil and 1 tablespoon butter until hot, then add salmon patties in a single layer. Sauté 3 to 4 minutes per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper towel-lined plate and repeat with remaining oil, butter and salmon cakes.
Lemon Tartar Sauce
Ingredients:
1 cup mayonnaise (I like Primal Kitchen brand)
1 cup dill pickles, finely chopped
1 tbsp. fresh lemon zest
2 tsp. dried dill
2 tbsp. dill pickle juice
1 tbsp. fresh lemon juice
Method:
Combine all ingredients in a bowl and stir to combine.
To Serve: Top Wild Alaskan Salmon Cakes with tartar sauce and squeeze fresh lemon juice on top for extra tartness.
