I know - don't faint. While it is rare you will see me cooking in the kitchen - I make a mean salad though, there is one recipe i make over and over again.
It is from the Whole 30 cookbook and it is part of my meal prep for the week as I like to have a few of these in the fridge - either one for a snack or even my dinner, with a HUGE salad.
They key is to not forget the parchment paper - otherwise the salmon cakes with stick to the pan and break when you are turning them over.
1 14.75–ounce can wild-caught salmon (I use 3 small cans from Trader Joe's)
1 cup cooked sweet potato
1 whole egg
1/2 cup almond flour
2 tablespoons minced fresh parsley (I leave out the parsley as not a fan)
2 scallions sliced thin, tops and bottoms, roots removed
2 teaspoons dried dill (I use fresh dill)
1 teaspoon hot sauce (optional) (I don't use hot sauce)
1/2 teaspoon paprika (I use about 2 tsps of the smoked paprika from Trader Joe's)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons clarified butter or coconut oil (I use a spray oil from Trader Joe's)
Instructions
- Preheat oven to 425 degrees
- Layer baking pan with parchment paper
- Drain the salmon and place in a mixing bowl
- Add all the other ingredients except for the clarified butter or coconut oil
- Mix and form into 6 or 7 patties about 1 inch thick
- Cover the parchment paper with oil of your choice
- Bake for 20 minutes
- Flip and bake for another 10 minutes
- Allow to cool on a baking rack
Enjoy.
