Salmon Cakes (AIP, Paleo, SCD)

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.

Happy nomming!

4.0 from 4 reviews

Salmon Cakes (AIP, Paleo, SCD)

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Martine

Recipe type: Main Dish or Appetizer

Ingredients

• 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

Instructions

1. Place leek, zucchini, green onion, garlic, and salt in a food processor. Combine.
2. Add salmon, dill, and lemon zest. Pulse to combine, but be careful not to over process.
3. Shape into four ½ c patties or sixteen tablespoon-full mini patties.
4. Pan fry in small amount of oil over medium heat for about 3-4 minutes per side.
5. Serve hot or chilled with the Avo-Lemon-Dill Dip.

3.5.3226