I pulled out a fillet of salmon from the freezer tonight and my husband’s whiny song about getting sick of salmon came to mind.
I had to spice things up or it was going to be an end to my salmon dinners.
So I quickly googled “salmon cakes” and came up with a bunch of really bad recipes. They all called for bread crumbs and wheat is so 2008.
So here’s my own creative interpretation of salmon cakes, based on my #NSNG, gluten free philosophy and more importantly, based on what was left in my fridge.
1 fillet of salmon
1 tablespoon coconut oil – split in two
1/2 cup egg whites (or 4 full eggs)
1 bunch of cilantro, chopped
1 stock of leeks, finely chopped or whizzed in the food processor
2 teaspoons Old Bay Seafood Seasoning (not to be confused with Old Spice “man seasoning”)
3 tablespoons of nutritional yeast
a pinch of salt and pepper
- Preheat oven (or toaster oven) to 350 and grease a muffin tin, or get real lazy and use a quiche dish like I did.
- Chop leeks or use a food processor to get it really fine. You can chop the cilantro by hand.
- Cook the defrosted salmon fillet in a skillet for 5 to 7 minutes so it’s cooked on the outside, but still a little pink in the middle using 1 portion of the coconut oil. Add to a big bowl and then cook the chopped leeks for a few minutes with the remaining coconut oil and then add to the bowl.
- Flake up the fish with a fork and stir the cooked leeks, then adding the remaining ingredients. This won’t give you a good consistency to make salmon cakes which is why I recommend the muffin or quiche dish.
- Bake for 20 mins or until golden brown.