Barley Free Coconut Crusted Salmon Cakes

Total time55 min

Prep time20 min

Cook time20 min

4.5

(26)

Barley Free Coconut Crusted Salmon Cakes

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Ingredients

4 servings

For the salmon cakes

1 lb fresh salmon fillet, skin removed
1 tsp unflavored gelatin powder
2 tbsp cold water
3 tbsp cassava flour
3 scallions, green tops only, thinly sliced
2 tbsp fresh parsley, finely chopped
1 tsp fresh ginger, finely grated
1 tsp turmeric
1 tbsp apple cider vinegar
1 tsp salt

For the crust

1 cup unsweetened shredded coconut

For cooking

3 tbsp coconut oil

For the dipping sauce

3 tbsp fresh parsley, finely chopped
2 tbsp apple cider vinegar
2 tbsp coconut aminos
1 tsp fresh ginger, finely grated
1 tsp honey

For serving

lemon wedges, for serving (optional)

Instructions

1
Stir together the gelatin powder and cold water in a small bowl and let stand for 5 minutes until the gelatin blooms and the mixture turns firm and gel-like.
2
Whisk together the parsley, apple cider vinegar, coconut aminos, ginger, and honey for the dipping sauce in a small bowl until combined. Set aside.

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