Salmon Cakes with Cabbage and Avocado Slaw

This paleo friendly dish is so easy to throw together for a quick, healthy and satisfying meal, it literally took me about 20 minutes start to finish.  Now, with that said I will admit I did take a few shortcuts…I used canned salmon and pre-shredded cabbage mix so if you are cooking fresh salmon and shredding your own cabbage it will take a bit longer…but will still be well worth it!

Let’s start with the slaw…

So easy, so good!

Cabbage and Avocado Slaw (serves 2)

2 cups shredded cabbage or slaw mix

1 avocado, diced

1/4 cup diced pickled jalapeno (I like La Preferida Organic Jalapeno Nacho Slices)

2-3 Tbsp. jalapeno pickling liquid from the jalapeno jar

handful of fresh cilantro, chopped

celtic sea salt to taste

Combine all ingredients in a medium bowl and mix to coat with pickling liquid.  Set aside.

Now, the Salmon Cakes…

Salmon Cakes with Cabbage and Avocado Slaw

Salmon Cakes (serves 2)

2 – 6 oz cans Wild Caught Boneless Skinless Salmon, drained well

2 eggs, slightly beaten

4 green onions, chopped

pinch of celtic sea salt

1/4 tsp garlic powder

1/4 tsp fresh ground pepper

1/4 tsp crushed red pepper flakes

1/4 tsp chili powder

handful of cilantro, chopped

1/4 cup coconut oil, avocado oil or lard (for frying)

Heat oil in a large skillet over medium-high heat.  Combine all ingredients in a large bowl and mix well.  Form the mixture into patties and drop carefully into the hot oil.  Fry on each side about 5 minutes until golden brown.  Transfer from pan to a plate lined with a paper towel to remove some of the oil.  Serve warm.

Tips:

If your mixture feels too wet add a couple of tablespoons of coconut or almond flour.

Once your patties are in the pan do not mess with them until it is time to flip them…they might fall apart if you do!

Bonus Recipe:

If you eat dairy try serving with a side of Chili Lime Cream Sauce…

1/4 cup sour cream

1/8 tsp garlic powder

1/4 tsp chili powder

2 tsp. lime juice

Combine all ingredients in a small bowl, refrigerate until ready to serve.

This recipe is shared at:

Fight Back Friday, Make Ahead Monday, Slightly Indulgent Tuesday, Fat Tuesday & Tasty Tuesday, Gluten-Free Wednesdays