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Breakfast Salmon Cakes

by S Fish August 24, 2016

Breakfast Salmon Cakes

Description:

These Delectable Salmon Cakes feature Wild Alaskan Sockeye Salmon from Sizzlefish. A truly divine dish, perfect for breakfast utilizing from leftovers from the night before. Try elevating by topping it off with an over-easy egg and spinach with avocado. Make it into a gluten free friendly lettuce wrap for lunch with your favorite sauce drizzled over.

  • 8 oz cooked Wild Alaskan Salmon
  • 2 tbsp cassava flour
  • 1 large egg
  • 1 tbsp diced chives
  • 2 tbsp finely diced mushrooms
  • 1 tsp+ Cajun spice (or fav spicy seasoning)
  • 1/2 tsp pink salt
  • 1/4 tsp pepper
  • 1-2 tbsp ghee

 

Preparation Instructions:

  1. Warm ghee in cast iron skillet. Keep heat/flame on medium.
  2. Combine all ingredients with a fork (except ghee) in a mixing bowl, making sure to break down the salmon.
  3. Using a large scooper, add 4 mounds of salmon mixture to the heated cast iron pan. With a rubber spatula, carefully flatten salmon rounds to about 1/4 inch in thickness. Cook about 3 minutes.
  4. Turn over and cook another 3 minutes until golden.
  5. Serve with eggs, in between your favorite buns or eat on its own with greens or your favorite dipping sauce.

 

Recipe Credits: Cocos Paleo Kitchen



S Fish
S Fish

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