It's almost Halloween! Or should I say, "C'est presque l'halloween!" Random…
When I first met my husband, he didn’t care for fish.
But I love fish – always have – so we needed to rectify this dissonance over eating gill-bearing aquatic creatures STAT.
A number of years have passed since those early days, and I’m happy to report that my husband’s palate has changed (read: “matured”). 😉
When I made these Salmon Cakes for him the other day, he couldn’t get enough! After his first few bites, he held out to me his fist-bump of approval. The following day, upon enjoying the leftovers for lunch, I received the following text message: “Those little fish cakes are dee lisshhhh ussss.” Methinks he’s sufficiently come around on the fish-eating front.
Seafood is an excellent source of DHA and EPA omega-3 fatty acids, which are anti-inflammatory. In fact, Sarah Ballantyne notes in The Paleo Approach that a 3.5 oz serving of wild-caught salmon, fresh or canned, has more than 500 mg of DHA plus EPA (pg. 192).
I say bring on a serving or two of these Salmon Cakes for not only their tastiness, but for their anti-inflammatory properties, which can help combat those inflammatory processes that are so much a part of autoimmunity.
This recipe is great as a main dish, in which it will make four large patties, but it also works wonderfully as an appetizer, making about 16 small fish cakes that go splendidly with this Avo-Lemon-Dill Dip.
Salmon Cakes (AIP, Paleo, SCD)
Recipe type: Main Dish or Appetizer
- 12 oz. fresh salmon fillets (I've also made these with canned salmon (about 3 cans), but the cakes don't hold together as well as they do with the fresh fillets.)
- ½ c leek, sliced (white and green part only)
- ½ c zucchini, sliced
- ¼ c green onion, chopped
- 1 garlic clove, crushed
- ½ tsp sea salt
- 1 tbsp. fresh dill, chopped (or 1 tsp dried)
- 1 tsp lemon zest
- Place leek, zucchini, green onion, garlic, and salt in a food processor. Combine.
- Add salmon, dill, and lemon zest. Pulse to combine, but be careful not to over process.
- Shape into four ½ c patties or sixteen tablespoon-full mini patties.
- Pan fry in small amount of oil over medium heat for about 3-4 minutes per side.
- Serve hot or chilled with the Avo-Lemon-Dill Dip.