Gluten-free Salmon Cakes

These salmon cakes are easy to make AND you can freeze the leftover patties very easily to stock up on re-heatable meals.

Gluten-free Salmon Cakes Ingredients

gluten-free salmon cakes

  • 2 cans boneless, skinless salmon (wild-caught)
  • 3 scallions, roughly chopped (reserve the greens from one onion for garnish)
  • 2 garlic cloves, minced
  • 1-2 inches of fresh ginger, peeled and minced (I like a lot, so I used 2 inches)
  • 7-10 Terrain Omega wafers (alternatively, use chia and flax seeds, gluten-free crackers, or gluten-free bread)
  • 1 raw, organic, pastured egg
  • 3 tablespoons organic dijon mustard
  • 2 tablespoon plain Amasai (or raw kefir)
  • 1 tablespoon fresh parsley, finely chopped (and save a sprig for garnish)
  • 2 tsp. fresh dill, roughly chopped
  • 1 tsp. grated lemon zest
  • 1 tsp. dried basil
  • 1/2 tsp. ground coriander
  • 1/2 tsp. himalayan salt
  • 1/2 tsp. pepper
  • 1 tablespoon coconut oil

Gluten-free Salmon Cakes Recipe

  • canned salmonDrain salmon, then flake it out of cans into a mixing bowl.
  • Mix all ingredients except coconut oil and Terrain Omega wafers (or substitute) until well-blended.
  • gluten-free salmon pattiesPulse Terrain Omega wafers (or substitute) in small food processor (I used a Magic Bullet) until they resemble break crumb consistency.
  • Stir in the Terrain Omega wafer crumbs and form into patties.
  • Heat the coconut oil in a large skillet over medium-high heat.salmon cakes with garlic spinach
  • Add patties and cook until browned (about 1 minute), then flip and repeat.
  • Serve with finely chopped scallions sprinkled over the top and your parsley garnish, or freeze patties for re-heating in the oven.

Special Notes

  • If your mixture is too wet, add more Terrain Omega wafer crumbs.
  • If your mixture is too dry, add more Plain Amasai.
  • Add cayenne pepper and shallots for a more pungent kick!
  • Serve with wilted spinach for a great complement to your meal.

About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
This entry was posted in Baby / Toddler Recipes, What's Cookin' at the Smith's [Recipes] and tagged . Bookmark the permalink.

One Response to Gluten-free Salmon Cakes

  1. Pingback: Protein-Packed Salad (Vegetarian) | The Reformed Couch Potato's Blog

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