Let them have Salmon-Cakes!

I love me some crab cakes, but unfortunately they are usually full of breaded goodness and well we all know bread is the devil. Okay maybe it isn't but I haven't purchased a loaf of bread in my house in about 3 years to be honest, except for that gluten-free variety, which usually comes frozen and isn't all that exciting. Something about it makes me feel like I might as well purchase donuts. Shame on you bread for making me feel so guilty. 

I've always had mixed feelings about Salmon. Like why is it so expensive and why do you always have to prepare it with fancy things like capers and a dill Bearnaise sauce? Some people eat it smoked for breakfast with cream cheese. So Fancy. You certainly never see fried salmon nuggets along side the catfish bites on the menu around here. It just seems pretentiously pink. If you can get over all that, and I did, try this out.

While trying my best to eat paleo or "clean" as some people prefer to call it I experimented with this rather budget friendly and not to mention delicious salmon-cake recipe. I was inclined to test this out to kick my crab cake craving while not in crab season. Even if you aren't eating paleo or clean and would like to sandwich these in between two slices of Evangeline Maid Texas Toast without feeling guilty and gluten-y, I think you will like them.

My recipe uses the inexpensive wild caught salmon packets you can find at almost any grocery store in the same area that those tuna packets hang out. They are most definitely something easy to keep in your pantry for a quick protein fix that has a decent shelf life.

I am working hard on my "food photography skills" so please don't judge them by their rather crummy photos, they just want to be loved, and eaten! :) 

Salmon Cakes 

Ingredients: 

- 2 packets of Chicken of the Sea Premium Wild Caught Pink Salmon Skinless boneless No drain (each packet is 5oz.)

- 2 Teaspoons Old Bay Seasoning 

-1 Tablespoon of Mustard (I prefer Spicy Brown)

-1/3 Cup of Almond Flour 

-1 Tablespoon of Lemon Juice

-1 Egg 

-1/2 finely Chopped Bell Pepper-seeds removed (this is optional, I've made them without, still ok!)

-2 Tablespoons of Chopped Chives (fresh if you are fancy, freeze dried if you aren't)

-a few tablespoons of EVOO- Extra Virgin Olive Oil for cooking in

Pour those Salmon packets in a colander. I buy the "no drain" packets but I still "drain" and rinse that fish, weird south Louisiana habit I suppose?

Next mix your freshly bathed salmon up in a medium bowl with the egg and almond flour, I find a fork then moving onto a spatula is the way to go here. Next add your chopped pepper, chives , mustard, lemon juice and Old Bay Seasoning. 

If you are spicy gal like myself, give that cute little yellow and red Old Bay can a few more shakes to get it good and zesty. 

You should have something going that looks like this.

Next get out your favorite Cast Iron Skillet and heat up some EVOO on medium heat. 

In my experimenting this recipe tends to make 8-9 medium sized patties. Start divvying up the salmon into patties sized to your liking. Once the skillet has heated up put those beautiful cakes in to sizzle. It takes about 4-5 minutes on each side to get them good and golden brown.

I manage to squeeze all 9 cakes into my skillet but she's a rather large pan. Cook them in small batches if necessary. Once done cooking I transfer onto paper-toweled plate to cool and drain for a minute or two and then serve! I served mine with some homemade ranch drizzled on top but that recipe is a post for another day!

Happy Salmon-Caking!- Des