Salmon Dill cakes

Some of you know about the hubs’ distaste for the sea-going critters and my absolute love for them. So, when it’s time for me to get my fix of salmon, shrimp and… well… anything from the sea, I have to be very creative. The salmon dill cakes came out of this desperation of not only having salmon for dinner, but having salmon for two meals in a row. That’s right. Salmon for dinner and breakfast. In a row. And he ate it. A funny sidenote – he left his last bite for both meals. I think, that must be his silent way of boycotting seafood.  I wish I had gotten a picture – but he cleaned the dishes before I thought of it.

Before we get to the recipe – I GOT A NEW CAMERA for the blog! I am so super duper excited. No more grainy, dark iPhone photos. We were toying with getting an SLR camera, but in the end decided to go with the Sony NEX3. It’s awesome. I just need to work on my photography skills. I did get a lesson in composition this morning, so look for beautifully composed photos from here on out.

OK… now for the salmon cakes!

Monday morning breakfast

Salmon Dill Cakes
4-6 oz of leftover baked salmon – I spiced with salt, pepper, dill and slices of lime. Baked on 325 with a piece of tinfoil covering on a cooking sheet for about 35 minutes.
1 cup of sweet potato hashbrowns – these were leftover. I shredded them in the food processor. Then on a smooth stove top griddle sauteed them with salt, pepper, red pepper flakes and cumin
2 eggs
1/2 cup of almond flour
2 tbls of dried dill
twist of the sea salt and pepper grinder
few shakes of the garlic powder

Mix all this together. Form into palm sized balls and flatten into cakes. In a medium frying pan. Add enough grapeseed oil to cover the bottom of the pan – probably about 1/3 of a cup. Heat over medium high heat and add each cake carefully. Shake the pan a little to judge when the salmon cake has “let go” of the pan. This is when you know they are ready to flip. They will need about 3-5 minutes to brown each side. Remove the cakes and place on a cookie sheet. I put them in the oven to finish baking for about 5 minutes on 350 degrees.

Cauliflower Grits
1 head of cauliflower
1 clove of garlic
1 cup chicken stock
two separate – 1/4 cups grapeseed oil
1 tbls grassfed butter
sea salt

Chop the cauliflower and garlic. Spread out on a cookie sheet. Add Salt and Pepper to taste and drizzle grapeseed oil over top. Mix. Roast in the oven on 375 for about 10 minutes. Add the cauliflower and garlic to a food processor. As the cauliflower is mixing – add another 1/4 cup of grapeseed oil through the top of the processor. Slowly begin to add the chicken stock. This can vary depending on the cosistency you prefer. Place in a casserole dish with grassfed butter cubed and placed on top. Place in the 350 degree oven with the salmon cakes and let bake for about 10 minutes.

Avocado lime sauce
1 avocado
juice from half a lime
small jalapeno

Put all that in a food processor and blend

Categories: Nutrition, Recipe


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