During halftime of this Heat/Celtics game, I cooked up some salmon cakes. Salmon cakes are by far the best breakfast/brunch if you have leftover salmon in the fridge. I made a batch a couple weeks ago on a whim. I loved how they turned out, so I decided to make them again. They also happen to be gluten-free and Paleo!
Salmon and Veggie Cakes
Yields about 11
1 cup salmon, cooked and shredded (gently break up with hands)
1/3 cup onion, finely diced
1/3 cup red bell pepper, finely diced
1/3 cup broccoli, finely chopped
1 large egg
3/4 cup almond flour
1 tsp parsley, chopped
pinch of salt and pepper
1. On the stove, heat a skillet/saute pan on medium high heat with a drizzle of olive oil. When the pan is hot, add onion, red bell pepper, and broccoli. Saute until veggies are all tender. This should only take a few minutes since the veggies are finely diced. Remove from heat and allow veggies to cool.
2. In a medium mixing bowl, add salmon, 1 egg, cooled veggies, parsley, salt and pepper. Use a fork to combine together well.
3. Then, add almond flour to mixture. Gently incorporate. The mixture should look sticky but not wet. If the mixture looks too wet, add a little more almond flour.
4. To the same skillet, add a drizzle of olive oil and heat to medium/ medium high.
5. Place about 1 to 1 1/2 Tbsp portions of the salmon and veggie mixture to the hot skillet. Press down slightly on each dollop to flatten for even cooking.
6. These cook quickly. With a spatula, flip each cake over once it is golden brown on the bottom. Cook for a couple more minutes on the other side.
7. Turn off the stove, and serve right away while they are still warm!
These aren't baked but they are definitely good! I'm letting my oven rest because I will be baking up a whole lot of sweetness tonight..