Low FODMAP Paleo Salmon Cakes

Total time50 min

Prep time20 min

Cook time15 min

5.0

(10)

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Ingredients

4 servings

For the salmon cakes

1 lb cooked salmon, flaked (about 2 cups; see notes)
½ cup almond flour
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
2 large eggs, lightly beaten
3 tbsp green onion tops (green parts only), thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
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
Ingredient note
A serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
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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