Recipe: Salmon Cakes

I used canned salmon for this recipe, and I’d forgotten how much it sucks to have to get all the bone out of it.  But good god, it was worth it.

Ingredients:

Cakes

1 ½ pounds canned salmon

¼ cup paleo mayo

2 scallions, thinly sliced

2 large eggs, lightly beaten

2 tablespoons chopped parsley

¼ yellow onion

¼ cup coconut flour, divided

1 teaspoon paprika

½ teaspoon dried dill

½ teaspoon kosher salt

¼ teaspoon dried mustard

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

2 tablespoons ghee

2 lemons

¼ cup Louisiana Remoulade

Remoulade

1 cup paleo mayonnaise

2 tablespoons Dijon-style mustard

2 teaspoons capers, minced

1 ½ teaspoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon ancho chile powder

Paleo Mayo

1 large egg yolk

1 tablespoon lemon juice

1 tablespoon water

1 teaspoon Dijon-style mustard

1 cup avocado oil

Kosher salt

Lo Note: We made the Paleo mayo and remoulade the day before to make dinner go a lot more swiftly. 

Directions:

Mayo

1.  Put the egg yok, lemon juice, water, and mustard into an emersion blender cup. Add the oil.

2. Place the head of the blender at the bottom of the cup and pulse. As the emulsion forms, slowly life and tilt the head so the may forms evenly.

3. Season with salt to taste.  This ill last in the fridge for about a week.

Remoulade

1. Stir together all the ingredients until smooth.

Cakes

1. Mix the salmon, mayo, scallions, eggs, parsley, onion, paprika, dill, salt, dried mustard, garlic powder, pepper and one tablespoon of coconut flour.

2. Make 8 equal cakes and place them on a parchment-lined cake. Refrigerate for 30 minutes to help the cakes firm.

Spread the remaining flower in a dish, lightly coat the cakes. Heat the oil in a cast-iron skillet and fry the cakes for 2 minutes or until golden brown.  Transfer to a wire rack to drain off excess oil.  Serve with lemon wedges and remoulade.

Recipe inspiration found in Nom Nom Paleo: Food For Humans.

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