Carrageenan Free Paleo Salmon Cakes
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Learn more →Ingredients
4 servings
For the salmon cakes
- 1 lb cooked salmon, flaked (about 2 cups; see notes)
- ½ cup almond flour
- 2 large eggs, lightly beaten
- 3 tbsp green onion tops (green parts only), thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil, divided
For the avocado sauce
- 1 ripe avocado, pitted and peeled
- 2 tbsp fresh lemon juice
- 2 tbsp fresh cilantro, finely chopped
- 2 tbsp water
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the avocado sauce: mash the avocado in a small bowl until smooth, then stir in the lemon juice, cilantro, water, and salt until combined and pourable. Taste and adjust salt. Set aside.
- 2
In a large mixing bowl, combine the flaked salmon, almond flour, beaten eggs, green onion tops, parsley, lemon juice, Dijon mustard, smoked paprika, salt, and black pepper. Stir until the mixture holds together when pressed — it should be moist but firm enough to shape into patties.
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