Salmon cakes

A summer hit! I like cooking these salmon cakes in all different forms: skewers when we plan to do a barbecue, balls to add to a salad or cakes when I host a buffet kind-of reception with our friends.

Plus, it really goes well with feta cheese, cherry tomatoes, or even better, dipped in whipped sour cream. The outer crunchy crust is definitely the best part. As soon as your taste buds will try it they will love the wedding between the spongy inner and this crunchy outer!

You will have understood that I LOVE it! It’s a perfect way to enjoy salmon differently from our usual grilled salmon filet.

The best part, for you Mamas, is that these salmon cakes are filled with omega 3s and especially DHA needed in higher quantities during pregnancy but also postpartum and if you’re breastfeeding.

Studies found that kids from moms getting enough DHA during their pregnancy and in their milk, were showing higher IQ and better communication skills in childhood!

Salmon Cakes Ingredients

INGREDIENTS

PREP TIME

15 minutes

TIPS

Try it in balls, cakes or even skewers!

Ingredients:

2-3 salmon filets

2 shallots

4 teasp capers

2 garlic cloves

1 egg

2 limes

2 teasp coconut oil

cilantro

Salt and Pepper

By Leslie Abraham

Salmon cakes instructions:

Begin by cutting the salmon filet in big chunks/dices. Then, chop the shallots, cilantro. Crush the garlic cloves. Finally, extract the juice of the 2 limes.

On medium heat, heat some coconut oil in a frying pan. When heated, place the salmon chunks and fry them along with the shallots and garlic. Reduce the heat to avoid overcooking. Throughout the cooking process, stir, and season with salt and pepper.

When fully cooked, place the salmon, shallots and garlic mix in a mixer. Add the lime juice and mix in smaller chunks. When done, you can add the capers, the full egg and some cilantro. Mix and combine well until it forms a kind of paste.

A HIT for a healthy barbecue twist!

High in omega 3s, these delicious salmon cakes are a great add-on to your pregnancy and postpartum diet!

Place everything in a bowl and hand-mix it even further (you can use gloves if you want). Form medium sized balls.

In the same frying pan, heat 1 teaspoon of coconut oil and cook the balls in it. You can also press on them to form cakes rather than balls (I prefer them that way). Fry them until fully cooked. Turn the balls or cakes on each side and make sure they’re cooked well.

Serve them along with some whipped sour cream (no secret here, just whip some sour cream and use some elbow grease!). Be creative, place them on wood skewers and add a cherry tomato or a dice of feta cheese!

Bon appetit!

Try this gluten free tabbouleh salad recipe for a power summer buffet!