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Salmon Cakes
Makes 12
INGREDIENTS
- 3 tablespoons melted ghee, divided
- 10 ounces canned wild salmon
- 3 scallions, thinly sliced (about ⅓ cup)
- 2 tablespoons finely minced fresh cilantro
- 1⅓ cup mashed baked sweet potato
- finely grated zest from ½ medium lemon
- 1 tablespoon minced jalapeño pepper (optional)
- 2 large eggs
- ½ teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 3 medium lemons, cut into wedges (optional)
Video de la receta
DIRECTIONS
- Preheat the oven to 350°F
- Use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee.
- In a large bowl, mix together the salmon, scallions, and cilantro. Add the mashed sweet potato to the mixture, and gently combine.
- Mix in the lemon zest, jalapeño (if using), the remaining two tablespoons of ghee, eggs, and red pepper flakes.
- Season with salt and pepper to taste.
- Use your hands to mix everything together.
- Scoop a quater cup of the mix and flatten with the back of a spoon.
- Bake the salmon cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
- Transfer the cakes to a wire rack to cool.
- Serve with lime wedges, and kefir and avocado sauce
What are the benefits of this dish?
Cold water fish, such as salmon, are excellent sources of health-promoting omega-3 fatty acids, vital nutrients that make up the building blocks for healthy cell membranes.
These fatty acids can help promote a healthy anti-inflammatory response making them beneficial for joint pain/inflammation. They are known to help with skin and brain health and they have been found to offer cardiovascular protection.
Salmon is also a very good source of protein which helps us have a better control of blood sugar levels and provides us with the amino acids that our bodies need to make muscles, tissues, hormones, neurotransmitters and health-protective antibodies.
Source: modified from Nom Nom Paleo
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