Crispy Salmon Cakes (High-Protein)

I’ve never been a huge seafood fan, but THESE are changing the game 😏 These fellas are packed with flavor and make a perfect choice for a healthy lunch or dinner. Give these a try sometime!

Ingredients:

1lb (16oz) wild-caught salmon, cooked (can sub canned wild salmon or crab)

3 tbsp @chosenfoods avocado oil

3 tbsp @trulygrassfed grass-fed butter

1 medium onion or 3 green onions, finely diced

1 red bell pepper, finely diced

½ cup (56g) gluten-free breadcrumbs of choice

¼ cup (60g) @chosenfoods avocado oil mayo

2 @happyeggcousa pasture-raised eggs, whisked

1 tbsp (15g) lemon or lime juice

1 tbsp (15g) Dijon mustard

2 tbsp chopped, fresh parsley or dill (or 1 ½ tsp dried)

1 tsp old bay, seasoned salt, or Cajun seasoning

¾ tsp garlic powder

½ tsp black pepper

Instructions:

1. Preheat a large skillet over medium heat. Once hot, add 1 tbsp each butter and avocado oil. Then, add your diced onion and red pepper. Sauté until softened (7-8 minutes), then remove from the heat

2. In a mixing bowl, combine the cooked salmon, sautéed onion/pepper, breadcrumbs, eggs, mayo, parsley/dill, garlic powder, salt, and black pepper. Stir to combine, then form into patties

3. Heat another tbsp of butter and oil in a large skillet over medium heat. Once hot, add half of the salmon cakes and sauté 3-4 minutes per side, or until golden and cooked through. Once finished, add the last tbsp of butter and oil, then cook the remaining salmon cakes

4. Serve with your favorite tartar sauce and enjoy! Store in the fridge for up to 3 days or freeze for up to 3 months!

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