Can it be summer already!? Artificial lighting is a food photographer’s worst friend.
Getting over it, moving on…
Just a quick post tonight to share with you an easy peasy recipe.
In my effort to reduce grains temporarily (and increase protein), I added a couple of cans of wild salmon to my grocery cart for the week.
What I thought might be time-consuming dinner prep turned out to be simpler than expected.
Wash vegetables. Chop sweet tater. Olive oil. Sea salt. Roast at 400F.
Pop open cans of salmon. Add almond meal, whisk in egg, lemon juice, green onion, salt and pepper. Fry up in sizzling coconut oil.
Serve… and dip everything in mustard.
Easy Salmon Cakes
- 2 6 oz. cans skinless boneless wild salmon
- 1/3 c. almond meal
- 1 egg
- 1/4 c. chopped green onion
- juice from 1/2 small lemon
- sea salt
- freshly group black pepper
- 2 T coconut oil
Drain salmon. In a large bowl, mix salmon with almond meal, egg, onion, lemon juice, salt and pepper. Form into cakes using a 1/4 cup measuring cup. Heat coconut oil a on griddle over medium-high heat. Fry cakes a few minutes on each side until crispy and golden.
Makes ~7 cakes (1/4 c. each)
I liked the recipe fair enough (and Instagram did, too!). I would add garlic and/or herbs next time.
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