Salmon Cakes

Salmon Cakes

I rarely eat canned salmon and I think it's the same for most people. More people are likely to have canned tuna than canned salmon. There's fresh salmon available here and if you are around here, you grew up eating it and you're probably tired of it. Fresh salmon is expensive, so maybe that's why you turn to canned salmon every now and then. Or if you happen to have spare salmon, or salmon chunks left, you can make salmon cakes. And if you're vegetarian, you can make wheat meat or tofu cakes. I got this recipe off of a pouch of salmon and I made minor adaptations.

SALMON CAKES
1 pouch or about 10 ounces of cooked salmon
1/4 cup mayonnaise (to taste, use less if desired)
1/4 cup green onions
1/4 cup red bell peppers, chopped
1/2 teaspoon of garlic powder
salt to taste
cayenne pepper, to taste, if using
1 egg
1 cup of almond flour
Clarified butter or palm oil

Squeeze out any liquid from the salmon and the red bell peppers. Add the mayonnaise, green onions, garlic powder, salt, cayenne pepper, egg and mix, breaking up any chunks you might find. Depending on how watery this mixture is add 1/3 to 1/2 cup of almond flour. The consistency should be like 'stiff peaks' if you can use this terminology for salmon cakes. Form into four disks. Coat the four disks with the remaining almond flour. Warm pan to medium heat and add clarified butter or oil. Fry each side about three minutes. If you are concerned about color, fry each side about two minutes and put into a 350 degree oven for five minutes. The salmon cakes above appear dark, but the taste is a great toasted almond flavor and best of all, there's only 2 grams of carbs per salmon cake. Serve with salad or green beans.