SMOKED SALMON CAKES
These little puppies are multi-functional! I start by smoking some salmon...a lot of salmon!! I eat as much of that salmon as I can fit in my belly that night. I am not a fan of leftover fish so I make salmon cakes with the extras. I begin my day with Salmon Cakes Benedict in the morning. (pictured below) Then I serve them on a bed of greens, lightly dressed with balsamic vinegar for lunch or dinner. (Kevin's favorite) You can always buy smoked salmon or just used plain cooked salmon. They are packed with protein and super yummy! If you don't like salmon, then you're S.O.L.
1 lb smoked salmon flaked
1 cup almond meal
2 eggs lightly beaten
1/4 cup chopped onion
1/4 cup chopped peppers (any varieties)
1-3 minced cloves of garlic
2 Tablespoons dried parsley
salt and pepper to taste
1 Tablespoon coconut oil for frying
INGREDIENTS-Sriracha huckleberry aoli
1/4 cup mayonnaise
2 Tablespoons Sriracha
1 Tablespoon huckleberry preserves (try apricot)
I start the super-secret aoli first. Mix these ingredients until mayonnaise is smooth and set aside. Mix all salmon cake ingredients together in a bowl. I really use whatever vegetables I happen to have in the fridge but I like spicy peppers the most! You'll have the best luck mixing with your hands. Preheat a cast iron frying pan to med-high and add enough coconut oil to coat the bottom of the pan. When your pan is hot, form salmon into patties and set in pan. Fry each side until golden brown, about 3 min on each side. Plate and top with aoli.