grain-free (paleo) salmon cakes + horseradish sauce
Here's a great way to get omega-3 fats into your little people (and your big people, too) in a super tasty way! Fish cakes feel like a treat -- they make a fantastic finger food for your holiday parties when sized down, or an impressive fish course for your Christmas dinner. These salmon cakes are grain-free, gluten-free, paleo and you won't miss a thing. Add these to your rotation during the work week and we guarantee your family will stop groaning over "fish night."
Why make your salmon cakes grain-free/paleo? Even if you are not avoiding refined carbohydrates for health reasons, keeping unnecessary grains out of your fave entrees frees up your carbohydrate budget so you can serve a healthy carbohydrate side dish without doubling up on starches in one meal... or add a glass of wine with the carb calories you've saved!
The best part of these cakes? They're made with inexpensive, easy canned wild salmon. So throw a few cans in your pantry and you can whip these babies up when you don't have something fresh in the fridge. MILES above frozen pizza!
Grain-Free Salmon Cakes
- 4 6-oz/170g cans wild pink salmon, skinless/boneless (unless you prefer to skin & de-bone yourself...high fives to you)
- 1 large sweet potato
- 2.3 cup almond meal
- 1/4 cup red onion, finely chopped
- 1/2 cup parsley, finely chopped
- 2 large eggs
- 1 tbsp lemon juice
- pinch cayenne (optional)
- 2 tsp cumin
- 1 tbsp paprika
- 1 tsp garlic powder
- generous pinch of salt
- coconut oil for frying
for the sauce...
- 1/2 cup plain, full-fat Greek or Balkan yogurt
- 2 tbsp prepared horseradish, drained well
- 1 tsp lemon zest, finely chopped
- salt & pepper
1. Preheat oven to 400 degrees F and scrub sweet potato lightly; roast until soft. 2. Meanwhile, drain cans of salmon by squeezing firmly with clean hands, and break up with fingers into large bowl. 3. Add all seasoning, almond meal, eggs, onions & parsley. 4. Open sweet potato and allow to cool slightly; add to salmon bowl and stir to combine well. 5. Line a baking tray with parchment. 6. Use a 1/3-1/2 cup scoop to measure out patties and flatten with hands, keeping uniform and about 1/2-3/4" thick. 7. Refrigerate 30 minutes or leave all day. 8. Heat large pan over medium-high heat and add about 1-2 tbsp coconut oil; wait until oil shimmers (DO NOT ALLOW TO SMOKE). 9. Gently add patties, without overcrowding pan, and cook about 4 minutes per side (resist the temptation to mess with them or they may break apart). 10. Remove one bunch at a time and replace oil as needed for next batch; if cooking several batches use oven preheated on low to keep warm/crisp. 11. Cool or keep warm in low oven for a few minutes on wire rack to prevent sogginess. 12. Combine sauce ingredients & serve!