I have been totally MIA on the blog lately, haven’t I? As you know if you’ve been keeping up with me, I had midterms for my Nutritional Therapy program about a month ago which kept me super busy there for a while. Well, immediately upon returning home from Washington, I got sick. I suppose tons of stress plus all that comes with traveling will do that to you. Then my husband came home from a month of training at Fort Bliss, TX and gave me his upper respiratory infection. Good times, right? Well I recovered from my double illnesses with lots of bone broth, green veggies, my neti pot, constant application of essential oils and some herbal antibiotics. I’m not sure if I announced it here or just on Facebook and Instagram, but I also started a new job during this time working for the CEO of Paleo f(x), the paleo/real food conference held annually in Austin, TX. And considering the conference took place this past weekend, I was a bit busy trying to get things done for that.
So basically, life has been pretty crazy for me lately! But even with all the stress of everything that has been going on in my life, I am grateful for all of it because I know it is all going to help me reach my goals. Well, except maybe the getting sick part 😉 Now that things are settling down though, I am hoping to have more time to devote to the blog, sharing recipes and other information to help all my lovely readers get healthy and live the vibrant lives they want to live.
I made this recipe a couple of weeks ago when I was super busy, but wanted something easy and healthy to eat. I had some wild caught canned salmon in the cupboard that I had picked up while it was on sale at Whole Foods. While I love salmon, I’m not a huge fan of canned salmon. It tastes fishier than fresh salmon and not typically in a good way. So I don’t typically like using canned salmon for salads or other things like that. However, when you make it into a salmon cake with some spices and fry them up a bit so they get a little crispy, you’re left with a delicious, non fishy tasting salmon cake!
It takes almost no time at all to throw these bad boys together and pop them in the oven. Then, finish them in a pan to crisp them up a bit, and while they cook you can make the aioli for a delicious sauce to dip the salmon cakes in.
I enjoyed these for lunch several days in a row served over mixed greens and topped with the lemon caper aioli. They were so delicious I never got sick of them!
- For Salmon Cakes:
- 12 oz canned salmon
- 2 egg yolks
- ½ tsp salt
- ½ tsp black pepper
- ½ shredded zucchini
- 1 Tbs cooking fat
- For the aioli:
- ½ cup homemade mayo
- 1 Tbs fresh lemon juice
- 1 tsp lemon zest
- 1 Tbs chopped capers
- For the salmon cakes:
- Preheat oven to 350 degrees
- Add all the salmon cake ingredients except the zucchini to a bowl and mix to combine
- Place the zucchini between a layer of cheesecloth or a nut milk bag and squeeze to remove excess liquid
- Add zucchini to bowl and form salmon mixture into 10 equal patties
- Place on parchment lined baking sheet and bake for 15 minutes
- Once the salmon cakes are done baking, heat the fat in a skillet over medium heat
- Working in batches, fry the salmon cakes in the skillet until crispy, about 2 minutes per side
- For the aioli:
- Add all ingredients to a small bowl and mix to combine
So if you’ve got some canned salmon lying around, give these a try for a tasty alternative to a basic salmon salad.
In vibrant health,