Salmon Cakes with Curry Mayo

I LOVE salmon but it can be very expensive depending on where you live and whether you pay attention to details like choosing wild salmon over farm-raised.

Salmon provides DHA and EPA; these are those awesome omega-3 fats that lower inflammation in the body and help us manage things like cholesterol, mood, and even weight! Omega-3’s are also known to support eye, brain, and heart health. They are considered “essential” fats because our bodies cannot make them on their own and therefore need to be sought out by the diet.

Grain-Free Salmon Cakes (with Curry Mayo)

Andrea Hill

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Ingredients

  

• 2 6-7 oz. cans wild salmon, drained and mashed (with bones for extra calcium!)
• 2 eggs beaten
• 1 celery stalk chopped finely
• 3 tablespoons minced red or white onion
• 1 tablespoon chopped chives or 1 green onion
• 2 garlic cloves minced
• 2 teaspoon Dijon mustard
• 2 teaspoons coconut flour
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried sage or rosemary
• 1/8 teaspoon paprika
• Salt and pepper
• 1/4 cup butter or oil coconut, avocado for pan-frying

Curry Mayo

• 1/4 cup avocado oil-based mayonnaise like Primal Kitchen (you can also use plain yogurt if preferred)
• Curry powder 1 teaspoon or more - to your taste!
• Lemon juice start with 1 teaspoon - again, add more to your taste

Instructions

 

• Drain salmon from cans; remove any skin and mash the bones (or remove the bones).
• Add all seasonings, excluding the eggs (this way you can taste the salmon and adjust salt and pepper to your taste).
• Once you are satisfied with the flavors, add the eggs and set aside.
• Heat oil or butter in a skillet and add the salmon cakes. You can make them as big or small as you like. I usually use a small ice-cream scoop so that the cakes are the same size and cook at the same rate.
• Salmon cakes will need 2-3 minutes per side, until golden brown. Set aside on paper towels while you make the curry mayo.

Notes

Adapted from Practical Paleo (Diane Sanfilippo)

You can find omega-3’s in other cold water fish like sardines, mackerel, trout, anchovies, herring, and kippers….I know, these are very “fishy” tasting fish. So, if you are not too keen on eating any of these, or you have a fish allery, then you can try the plant-forms of omega-3 fats: these are chia seeds, hemp seeds, and ground flax seeds. Plant-forms of omega-3’s contain alpha-linolenic acid (or ALA). ALA is a precursor to DHA and EPA; in other words, your body still has to convert ALA to the form that your body can use. Sadly, the conversion rate in our bodies is extremely low – less than 1 percent of ALA is converted to DHA and EPA.

Supplementing with a seaweed-based omega-3 formula is something to consider if you have a fish allery or are vegan and do not eat fish, but still want to reap the benefits of omega-3 fats. If you do not have an allergy and eat an omnivorous diet, then supplementing with a quality fish oil supplement is something worth considering too.

This is a great recipe that actually used canned salmon (very, very affortable!!) and FYI, all canned salmon is wild so there’s an extra bonus on keeping contaminants in check! These are super easy to prepare and very satisfying whether they are part of a meal or just something to snack on! Enjoy!!