Wild Salmon Cakes

These Wild Salmon Cakes are delicious and perfect for those who have successfully reintroduced egg yolks in the Stage 1 of reintroduction for AIP.

Photo by Erin J.

PREP TIME

10

minutes

TOTAL TIME

18

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

18

minutes

SERVINGS

4

servings

Ingredients

  • Wild Salmon Cakes:

  • Two

    cans wild caught salmon {12 oz total, either Wild Planet or Bear & Wolf brands}

  • A few shakes of fish sauce {I use Red Boat brand}

  • Zest and juice of half a lime {reserve other half for sauce}

  • 1/3

    cup organic chopped red onion

  • 2

    organic garlic cloves

  • Healthy pinch of fresh organic dill

  • 1

    tsp coconut aminos {I used Coconut Secret brand}

  • 1

    TB fresh grated ginger {1 tsp if dried}

  • 1

    TB fresh grated turmeric {1 tsp if dried}

  • 1

    pastured egg yolk

  • Turmeric & Ginger Dipping Sauce:

  • Zest and juice of half an organic lime

  • 1/4

    organic English cucumber diced

  • 2

    tsp fish sauce

  • 1

    TB raw organic apple cider vinegar {I use Spectrum brand}

  • 2

    TB raw honey {I use Y.S brand}

  • 1/2

    tsp coconut aminos

  • A pinch of grated ginger and grated turmeric

Directions

Wild Salmon Cakes: Process wild salmon cake ingredients in food processor until combined. Meanwhile, heat fat of choice in an electric skillet over medium-high heat {275 F.}. Form salmon mixture into 12 patties. Cook patties for four minutes - flip and continue cooking another four minutes. Turmeric & Ginger Dipping Sauce: Whisk sauce ingredients and serve spooned on top of Wild Salmon Cakes or alongside.

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