Red Meat Allergy Friendly Salmon Cakes with Coconut Aminos and Ginger
Total time50 min
Prep time20 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the salmon cakes
- 1 lb fresh salmon fillet, skin removed
- 3 tbsp cassava flour, plus more for dusting
- 1 tsp unflavored gelatin powder
- 1 tbsp cold water
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 3 scallions, thinly sliced (green parts only)
- 2 tbsp fresh parsley, finely chopped
- ½ tsp fine sea salt
- 2 tbsp coconut oil
For the dipping sauce
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Finely chop the salmon fillet by hand into pieces no larger than 1/4 inch — do not use a food processor, as the mixture should have visible texture, not a paste. Transfer to a large mixing bowl.
- 2
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 2 minutes until the gelatin has absorbed the water and formed a soft gel.
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