I needed to make something on the stovetop since our oven is broken, so it was a good night for something like this. I found a recipe from Everyday Paleo, and another from Real Food Freaks, but as usual didn’t have everything on hand, so I had to improvise a bit.
Salmon Cakes: In the Pan
Ingredients Makes about 20 cakes
30 oz wild caught canned salmon
1 cup almond meal (crispy almonds, put through the food processor)
2 eggs, slightly beaten
1/4 cup chopped fresh parsley
1 stalk celery, finely diced
3 Tbsp lactofermented mayonnaise
1 Tbsp mustard powder
3 Tbsp lemon juice
1 tsp salt
ghee or other saturated fat for frying
Drain the salmon and combine all ingredients except the ghee in a medium bowl or stand mixer. When the ingredients are combined, melt ghee in your cast iron pans. Form patties that are about 3/4 inch thick and place them in the hot oil on medium heat. Do not flip them too early, or they will fall apart! Everyday Paleo says 3 minutes per side, but I found it took more like 10, and I had to have the heat lower than she did so that the cakes would cook enough to hold together, but not burn. Flip the patties when they are browned on the bottom and don’t come apart when you lift the edge with your spatula, and cook until the second side is browned as well. Serve with mayo and enjoy!
I’d much prefer to do these in the oven like Real Food Freaks did, but like I said, our oven is broken! I’ll definitely be trying them in the oven next time.
Salmon Cakes: In the Oven
So the first time I thought they didn’t stick together well enough, so I added an egg. I was also out of mayo so I used ranch instead. Yes, I’m that lazy. I was also out of parsley, so I used dill instead.Into the oven they went. Real Food Freaks used cookie racks on top of their baking sheets, but I have these round baking pans with holes in them that we used to use for things like tater tots, so I just used those. I baked at 450F for about 20 minutes.
While they were cooking I went out to the garden and dug up some horseradish. I blended it up and then made some mayo and added the horseradish to it. My mayo didn’t set up properly, but it didn’t matter, since we were using it as a dipping sauce.Thank goodness for the sauce! The salmon cakes came out of the oven looking much better than the ones I had fried. But when we went to eat them they were much drier and not as flavorful. I should have added salt, brushed the pan with ghee (they stuck a bit), and maybe not added that extra egg, or added some oil to the recipe.
Drenching them in the horseradish sauce made up for my failure. Kid2 loved them, Kid1 only ate half as much as she had when I’d fried them, since she doesn’t like mayonnaise much.