Category Fish and Seafood,Mains
Cilantro and Lime Salmon Cakes
Ingredient List
16 oz wild caught salmon filet or canned salmon*
¼ finely chopped onion (red, white or yellow)
½ cup finely chopped yellow or red bell pepper
¼ cup shredded carrots
2 tbsp freshly chopped cilantro or 1 tsp coriander
2 garlic cloves, minced
1 tsp turmeric
1 tsp cumin
Sea Salt
¼ tsp pepper
2 tbsp lime juice (can use lemon as well!)
1 Egg
1 1/2 Tbsp cassava flour, rice crackers or bread crumbs
1 lime, cut in wedges (optional)
¼ finely chopped onion (red, white or yellow)
½ cup finely chopped yellow or red bell pepper
¼ cup shredded carrots
2 tbsp freshly chopped cilantro or 1 tsp coriander
2 garlic cloves, minced
1 tsp turmeric
1 tsp cumin
Sea Salt
¼ tsp pepper
2 tbsp lime juice (can use lemon as well!)
1 Egg
1 1/2 Tbsp cassava flour, rice crackers or bread crumbs
1 lime, cut in wedges (optional)
Directions
Preheat oven to 400 degrees F.
Place salmon on a baking sheet with a tsp avocado oil and dash salt and pepper. Bake for 10 minutes. Remove and allow to cool.
Meanwhile, combine everything but egg and flour. Add salmon when cooled and mix in egg. Add flour, crackers or breadcrumbs. Form into 6 patties. Place on baking sheet. Bake for 10 minutes and broil for 2 minutes. Remove and serve with a lime wedge.
*We Like Wild Planet!
**Can serve with a mango chutney or mango salsa. We like Trader Joe’s Mango Ginger Chutney
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- All
- Breakfast
- Desserts
- Fish and Seafood
- Gluten Free
- Mains
- Side Dishes
- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian