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Salmon cakes…

I’m always up for new ways of getting the family to eat more salmon. I read about this on Sarah Fragraso’s web site and just had to give it try. And they turned out really good, even if I do say so myself! Even Tate and my dad enjoyed them today, and they can be tough customers! Also, they were so easy to make. I would like to try it with the ginger mayo next time…


Salmon Cakes

  • Trader Joe’s packaged Wild Salmon (see picture of package below)
  • 3 omega 3 enriched eggs
  • 4 diced green onions
  • 1 tbsp dried dill (optional)
  • 1/2 tsp (or more!) fresh ground ginger. love ginger!
  • a few shakes of red pepper flakes
  • 1 tsp fresh ground pepper
  • 1/2 tsp celtic sea salt
  • 3 tbsps lemon juice
  • about 1/4 cup coconut oil

In a  large mixing bowl, add salmon, eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well.  In a large skillet heat the coconut oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.  You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes. Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil.  Fry for 3 minutes on each side.  It’s very important that you not mess with the patties once they are in the pan.  Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart.  

I didn’t have time to make this mayo today but would like to try it next time for sure:

  Ginger Mayo

  • 3 eggs
  • 2 tbsps apple cider vinegar
  • 1 tsp yellow mustard
  • 1 tsp celtic sea salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • 1 tsp ground ginger
  • 2 cups olive oil

In a blender or food processor place all ingrediants except for the oil.  Cover and blend on low while you count to five.  Continue to blend while you slowly add the olive oil.  Once all the oil is in continue to blend while you again count to five. That’s it!