We’ve had Copper River Salmon several times over the past two weeks, mostly because it’s that time of year in the Pacific Northwest (and Alaska). I’ve been eating vegetarian for the past 3 months (and loving it, btw) but I couldn’t resist the idea of getting some healthy, cold-water salmon into my older son’s body. And he ate salmon for the first time – a major victory for my fish-averting kid. He did pile a ton of sea salt on it, but hey, it’s all good.
I finally have a bit of leftover salmon – just enough to test this recipe I’ve been planning for a while.
I use almond flour in place of the traditional panko or bread crumbs, but if you don’t eat nuts you can make this without the added almond flour. Besides almond flour, I tried them with coconut flour and they were ok (the texture was slightly unusual), so I prefer almond flour or no flour.
Tip The trick to keeping these cakes together in one piece and easy to flip, is to not make them too big. Keep them between 2 to 2.5 inches in diameter when you spoon them into the frying pan, and let the bottom fry for a while to give them a solid foundation. Don’t flip them until they’re browned around the edges and on the bottom, and feel solid when you slip a spatula under them. Also, these cakes are lactose-free when you use lactose-free yogurt.
- 1 1/2 cups of cooked salmon (or you can use canned salmon)
- 1/2 cup of dripped yogurt (or Greek yogurt)
- 1/4 cup of diced green onion (scallions)
- 2 tablespoons of lime juice
- 2 teaspoons of Dijon mustard
- 1/8 teaspoon of salt
- 1 large egg
- 1/4 cup of almond flour
- about 3 tablespoons of olive oil for frying (or other oil)
- Combine all the ingredients, in order, and blend well (almost mashing the salmon) so you can form cakes that stay together.
- Add olive oil to a frying pan and bring to a steady low to medium heat.
- Spoon out the salmon mixture into cakes or patties that are no more than about 2.5 inches in diameter.
- Let the first side fry for a while (at least 6 minutes or so) to give them a solid foundation. Don’t flip them to the other side until they’re browned around the edges as well as on the bottom, and they feel solid when you slip a spatula under them.
- Flip each cake to the other side and fry for less time than the first side; just enough to brown them on this second side.
- Enjoy with a salad, on a salad, or any which way. They reheat well too!
Makes 6 to 8 cakes