"Cake by the Ocean" by DNCE…

was one of my favorite songs this past spring and summer.  Super cute lead singer, catchy tune…seriously, what’s not to like?
But today I’m talking about cakes that are from the ocean.  Wait…what??!!


I’m talking about salmon cakes!  I love salmon, and while nothing beats a wild caught filet, salmon cakes are nice for a change sometimes.
Canned salmon is readily available, and is almost always wild caught.  Just check the label.  If it says “Alaskan” it’s wild caught for sure.  Wild caught salmon has a much better ratio of omega 3 to omega 6 fatty acids, and it is not being fed GMO food.  You will usually see pink and red.  Either one is fine for this recipe, but I really prefer the taste of the red.
You already know how awesome salmon is for you...high quality protein, great source of omega 3 fatty acids.  It also contains the valuable antioxidant astaxanthin.  Canned salmon in particular is high in calcium since you actually consume the bones.
The problem with little cakes like this is that people usually load them up with something like cracker crumbs to bind everything together.  But if you take one extra (very easy!) step when you’re making them, that’s not necessary.
The only thing holding these salmon cakes together is some egg and a little bit of coconut flour.  I always use pastured eggs because they are higher in vitamin A and omega 3 fatty acids.  And the chickens are happy!
If you can’t find pastured eggs locally, try to at least get eggs labeled organic.  Then you know the chickens have access to the outdoors and they are not being fed GMO food.
The last time I made these, I served them with broccoli and mashed cauliflower.  (I like my cruciferous veggies!)  And while they are great on their own, I love a dollop of Primal Kitchen Chipotle Lime Mayo on top.  If it sounds like I am obsessed with this stuff, you’re right, I am.  It’s that good!

This is a great recipe to double and have some leftovers.  I’m usually grossed out by leftover fish, but I have no problem with a leftover salmon cake the next day.  I’ve been known to eat them cold, right out of the fridge.
So here’s the recipe…
happy, healthy and hot salmon cakes
15 ounce can of  Alaskan salmon (red is preferred)
1 egg
1 tablespoon of coconut flour
seasonings:  pink Himalayan salt, freshly ground black pepper, cayenne pepper and smoked paprika to taste
fat for pan frying: butter, olive oil or avocado oil are all good.
Preheat oven to 350.
Drain the salmon and place in a medium bowl.  Crack the egg into a small bowl, and whisk it up.  Then add the egg, coconut flour and seasonings to the salmon and mix thoroughly.  I like to use a fork.  If it seems pretty wet, wait a minute or two.  The coconut flour will soak up the liquid.
Use your hand to make small cakes.  I usually get 8 of them out of a 15 ounce can of salmon.  Place them on a lightly greased baking sheet and bake for 15 minutes until they are firm.  (This is the extra step that ensures they don’t fall apart!)
Heat a skillet on medium and add a small amount of your cooking fat.  Place the salmon cakes in the pan and cook until lightly browned on the bottom, flip, and cook until browned on the other side too.
So now you are wondering… can eating salmon cakes make you happy, healthy and hot? Of course!
You’ll be happy eating such a quick and delicious meal.  And even happier if you have leftovers for lunch!   I don’t even need to tell you how healthy salmon is…it’s loaded with high quality protein and healthy fats. And hot?  Well, that goes without saying!  The protein and omega 3s are wonderful for keeping your skin glowing.  They also keep you satisfied longer, which is important for maintaining a healthy weight.  So you will be very hot!
SHOP THE POST:
Nutiva Coconut Flour on Amazon
Primal Kitchen Chipotle Lime Mayo
Primal Kitchen Avocado Oil
Kasandrinos Olive Oil
Thrive Market…a great place to get your happy, healthy and hot essentials at a discount!