Actually Delicious Asian Salmon Cakes
Throw out any idea you have of fish cakes and try this incredibly quick and easy dish that will blow your mind with its deliciousness! Such a great way to get Omega 3 fats that will please the whole family.
- 1/4 cup mayo
- 2 teaspoons sriracha
- 1 teaspoon fresh lemon juice
- 12 ounces canned salmon
- 2 large eggs
- 1/2 cup blanced almond flour
- 1 teaspoon sea salt
- 1 1/2 teaspoons toasted sesame oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly grated ginger sub 1/4 teaspoon ground
- 1 tablespoon low-sodium Tamari sub soy sauce
- 1 teaspoon honey
- 2 tablespoons mayo
- Whisk aioli ingredients together in a small bowl. Refrigerate (for up to 1 week).
- In a mixing bowl, mash together salmon, eggs, almond flour and sea salt. In another bowl, whisk together sesame oil, lemon juice, ginger, tamari, honey and mayo. Add sesame oil mixture to salmon mixture and combine thoroughly.
- Heat a well-seasoned cast-iron skillet or chemical free nonstick skillet to medium heat. Allow to get hot. If you don't have either of these, add 1 tablespoon olive oil to pan.
- Scoop a tightly-packed 1/4 cup of salmon mixture and dollop into pan, then use fingers or a spatula to flatten to approximately 3/4 inch. Cook for 3 minutes until golden-brown and easily flipped with a spatula. Repeat on other side.
- Remove from the pan and allow to rest 5 minutes before serving with Sriracha Aoli. Refrigerate cakes up to 3 days.