Salmon Cakes with Avocado Crema
In addition to being a healthy protein source, salmon contains significant amounts of the antioxidant-rich amino acid taurine. It is an excellent source of omega-3 fatty acids, vitamins B12 + D, selenium, niacin and phosphorus. Whenever possible, use wild versus farm raised fish and seafood. The nutrient content has been seen to be much higher in wild fish versus farmed and avoids harmful processing additives. Using plain Greek yogurt make them taste indulgent and satisfying while still being nutrient dense.
- 1 can (14.75 oz.) wild Alaskan pink salmon
- 1/2 c. flax meal
- 1/2 c. plain Greek yogurt
- 1/2 small to medium size red onion, diced
- 1/4 to 1/2 c. chopped, fresh cilantro
- 1 egg
- 1 t. minced garlic
- 1 t. salt
- ½ t. black pepper
- 1 t orange zest (grated orange peel)
- Juice of 1/4 orange ( roughly 1 T.)
- 2-3 drops Améo Lemon essential oil, optional
- 1 T. coconut oil
- 1 1/2 medium ripe avocado
- 2 T. plain Greek yogurt
- 1 T. extra virgin olive oil
- 1/2 t. salt
- 1/4 t. black pepper
>Preheat oven to 400 degrees.
>Combine all salmon cake ingredients, except oil, into large mixing bowl. Stir until evenly distributed.
>In large oven-safe skillet, heat coconut oil over medium-high heat.
>Form ~1 in.-thick patties and place in oil. Cook 4-5 min. on each side, or until lightly browned.
>Place skillet directly into preheated oven; finish cooking for 12-15 additional minutes, until cakes are heated through.
>Prepare avocado crema while salmon is baking. Chop avocado into small diced pieces. Combine avocado and remaining ingredients into a mason jar. Shake vigorously. Use small whisk or fork to create desired smooth consistency.
>Remove salmon cakes from the oven. Top each salmon cake with heaping teaspoon of avocado crema. Serve over simple broccoli slaw or mixed greens.
Serving size: 2 salmon cakes | Makes 8 cakes
T. = tablespoon| t. = teaspoon