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Last week, I gave you my thoughts on Whole30 and maybe it was a little on the negative side. It wasn’t all bad and we’ve still been eating recipes from the book. One of my favorite recipes is one I adapted from the book: salmon cakes. They are great hot, fresh from the oven or cold when eating on the go. I couldn’t find all the ingredients listed in the book so here is my take on a Whole30 Salmon Cake.
I used boneless canned salmon which made this recipe even easier because no one likes to pick bones. You will also need some almond flour, eggs, green onions, salt, pepper, and paprika. After you thoroughly combine the ingredients, you will need some ghee. Ghee has become a favorite cooking fat, even though it is kind of expensive. I made some of my own once we ran out of 2 jars and it worked pretty well. Maybe I’ll post a “how to” soon.
Using a pastry brush, “paint” your ghee onto some parchment paper and then form the salmon into cakes. Cook in a 350 degree pre-heated oven for 20 minutes. Flip the cakes and then cook for an additional 10 minutes. You can eat them straight away with a salad or eggs on the side or put them in your lunchbox and eat them when running errands, as I did a few times. This recipe makes 6 and I had my protein for lunches for 3 days in a row. This left 2 weekdays for leftovers and it worked out pretty well.
Jen’s Whole30 Salmon Cakes
adapted from Whole30 manual
- 3 cans boneless salmon
- 2 eggs
- 1/4 cup almond flour
- 1.5 tsp paprika
- 1.5 tsp pepper
- 1.5 tsp salt
- 1/4 cup green onions
- ghee for cooking
- Preheat oven to 350 degrees
- Combine all ingredients in a bowl
- Spread ghee onto parchment paper and then form the salmon into 6 cakes
- Cook for 20 minutes and then flip. Cook for an additional 10 minutes
- Enjoy hot or cold. Store in an airtight container for up to a week.
Is salmon on your go-to proteins? What would you eat with these cakes?