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These Super Simple Salmon Cakes make a great dinner for busy weeknights, and I also love having leftovers on a salad for lunch the next day.
Ingredients:
- 1 tablespoon avocado oil, plus more to grease pan
- 1 cup bell peppers, finely chopped (I like red and yellow peppers, use your favorite)
- ½ cup red onion, finely chopped
- ½ teaspoon sea salt
- 2 (3-ounce) cans wild salmon
- ½ cup celery, finely chopped
- 1 large pasture-raised egg
- 1 tablespoon preserved lemon with peel, finely chopped (or 1 teaspoon lemon zest + 2 teaspoons fresh lemon juice)
- 3 tablespoons ground flaxseed
- ¼ cup avocado mayonnaise
- 1 tablespoon Dijon mustard
Directions:
1. Combine the avocado oil along with the bell peppers, red onions, and sea salt in a small skillet over medium heat. Sauté for 5 minutes and stir to avoid burning.2. While the veggies sauté, combine the salmon, celery, egg, lemon, flax, mayonnaise, and Dijon in a large mixing bowl.
3. Once the veggies are ready, add half into the bowl with salmon and stir to combine. Then add the remaining veggies into the bowl and mix well (this process is to avoid the egg from cooking). Using an ice cream scoop, create 8 balls and tighten them using your hands. Press to create patties.
4. Heat a large non-stick frying pan over medium heat and lightly grease with avocado oil. Once the pan is hot, add the patties and fry them for 2 ½ minutes per side.
5. Once ready, arrange the patties on top of your favorite greens (such as arugula) and drizzle with any of your sugar free favorite condiments. I used Franks Red Hot sauce, but extra Dijon or a squeeze of fresh lemon juice is also great.
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