Tasty Tuesday: Salmon Cakes and Cucumber Tomato Salad

When I was growing up my grandmother would make the best salmon cakes!  She passed away when I was 8, but I can still taste them, and have been trying to re-create that taste ever since.  I eventually gave up.  Over the past few years I have learned more and more about the benefits of fish oil, and salmon keeps popping up as a great source for Omega-3’s.  I am not a big fan or salmon by itself.  But with all the benefits I decided to search again for a good salmon cake recipe, and recently stumbled upon one from Practical Paleo.  I have made a few changes to make it my own, and have paired it with a cucumber tomato salad.  

Salmon Cakes
Adapted from Practical Paleo
Serves 2-4

2 – 6 ounce cans of wild salmon, drained
2 eggs, beaten
3 tablespoons green onions, finely chopped
1/4 teaspoon garlic powder, or 1 clove fresh minced garlic
1/2 teaspoon rosemary
1 Tablespoon Dijon mustard
Salt & pepper to taste
Coconut oil for pan



Directions:
1. Combine the salmon, eggs, green onions, rosemary, Dijon mustard, and salt and pepper in bowl.  The mixture will be mushy.
2. Heat a large pan over medium heat and add about 3-5 Tablespoons of coconut oil. When the coconut oil melts it should cover the pan and come 1/8 of an inch up the sides.
3. Make 4 salmon patties from the mixture and add to the pan when hot.
4. Allow the salmon cakes to cook and brown slightly on one side before flipping, about 5 minutes.
5. Flip the salmon cake and cook on the other side until done.
6. Serve with a slice of lemon





Cucumber Tomato Salad
Serves 2-4

1 Cucumber, halved lengthwise, and sliced
1 Medium tomato, diced
2 Tablespoons apple cider vinegar
2 teaspoons balsamic vinegar
4 teaspoons lemon juice
2 teaspoons extra virgin olive oil
2 Tablespoons Italian seasoning
Salt & pepper to taste

Directions:
1. Wisk apple cider vinegar, balsamic vinegar, lemon juice, and oil in a small bowl.
2. Combine cucumber, tomato, and Italian seasoning in a medium bowl.
3. Pour dressing over cucumber and tomatoes.  Mix well.

Serve room temperature of chilled

While I've only had this salmon cake recipe once I must say it is by far my favorite.  Not only does it fit our mostly wheat free lifestyle, but it also has a flavor reminiscent of grandma's salmon cakes.