High Fructose Corn Syrup Free Coconut Crusted Salmon Cakes

Total time55 min

Prep time20 min

Cook time20 min

4.5

(26)

High Fructose Corn Syrup Free Coconut Crusted Salmon Cakes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!