These super simple salmon cakes really are a great and easy recipe. Double it up and freeze into ready-to-go cakes for a time down the track where the day doesn’t offer you any prep time whatsoever – no, NOT the next night
There were beautiful fresh Huon salmon off cuts for $11 per 500g at the fish markets the other day – 2 packets please as that’s practically the price of the cans! The kilo is perfect for 6 adults or a small family with leftovers for another time.
What you’ll need
1 kilo of salmon fillets or off cuts as I used ( you could use tinned Paramount brand wild alaskan salmon from the supermarket if you prefer. Just make sure you drain it from the liquid really well. For this recipe, 2 x 418g cans was fine, but up to a kilo would be too. No stress!)
1 small purple onion
2 cloves garlic
2 zucchini, grated and then well squeezed with a tea towel to get the water out
1/2 bunch parsley or chives, or coriander if you like an Asian accent
2 tbsp coconut flour (or 3 tbsp your preferred flour), plus a little extra to dust and ‘seal’ the cakes before pan frying.
1/2 teaspoon sea salt
1 tablespoon dulse flakes (mineral packed super food seaweed flakes available from health store. optional)
41/4 cup macadamia or coconut oil, for frying
What to do
Pop zucchini in a food processor and blitz OR grate it. Then remove and squeeze out the water from them with a tea towel around it all- watery fish cakes aren’t cool, so really put your back into this step and get that water out!
Then pop in your purple onion, herbs, garlic cloves, salmon, coconut flour, eggs and salt into a large food processor or thermomix until well combined, then add back the zucchini.
Turn on frying pan to medium, with your oil, topping up with a little more oil if you strt to run low.
Chop some greens of your choosing – peas, snow peas, broccoli, bok choy, asparagus… and have them ready for steaming, when you pop your salmon cakes on.
Now grab salmon mixture and form 1.5 inch round balls and roll briefly through the flour to seal them.
Place them in the pan and flatten with a spatula, cooking 2 minutes both sides and popping in a 180C / 350C oven for keeping hot between batches.
The greens should be on at same time now, to have everything ready together and hot.
Voila. Once all done, pour the steamed veg into the saucepan, and add a good lashing of coconut oil or butter for vitamin absorption (and flavour!) and I love chopped mint through the greens with salmon, but you could do coriander, parsley or dill too. Serve to your hungry hoards. They’ll love it!
Here above, pictured with greens. Or it could be served with rice/amaranth pasta and a sauce made by blitzing a half bunch of kale, then stirred with 50g melted butter and a couple of pinches of sea salt as the pasta ‘sauce’. Do not fear quality butter. It’s real food and helps with fat soluble vitamins A & D absorption as well as slowing down starches as they turn to sugar in our bodies
Leftovers tip: If you need to serve this again a couple of days straight, make a simple coconut cream, fish stock (1 part to 6 parts) and sea salt soup and roll the salmon into smaller, round little balls, poached in the soup for 4 minutes with a few chopped greens and garnished with coriander and optional chilli. Yummy!
Real Food. Happy Bodies.x