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
- 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
- Drain 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.
- Pulse 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.
- 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.
- 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.