I say goodbye to Europe today. I don’t want to go home. I’ve had such an amazing experience. Definitely once in a lifetime, but hopefully I can come back someday! For this week’s Meaty Monday, I wanted to do a seafood dish. Sometimes I forget seafood is technically a meat. Also after attending a couple autoimmune session at Paleo FX, I realized seafood is so nutrient dense. It is one of the few things traditional nutrition guidelines gets right. I really wanted to add more seafood to my diet.
Since I still had my bag of creole seasoning in the pantry, I made these salmon cakes with a little New Orleans flare. I paired them with my creole rice for the perfect meal! These creole salmon cakes come together quickly and are the perfect quick dinner.
Ingredients
- 2 6 oz cans wild caught salmon, drained
- 2 egg
- 2 tlbs coconut flour
- 1/4 cup onion or shallot
- 2 tsp stone ground mustard
- 2 tsp creole seasoning
- green onion for garnish
- 1/4 cup mayo, preferably homemade or this brand
- 1/2 tbls hot sauce, I'm obsessed with tessemae's
- dash of black pepper
Directions
- Beat egg in medium bowl.
- Flake salmon into the bowl with a fork.
- Mix all other ingredients in the bowl together.
- Heat skillet to medium-high heat.
- Form ingredients into 3-inch patties and cook for 5-7 minutes on each side.
- Patties will turn light brown when finished cooking.
- Makes 8 salmon cakes.
Enjoy!
x vanessa
Mmmm, made this tonight and it was delish! I might try a wasabi and mayo topping for future…or even one of those sweet chili sauces that usually comes with crab rangoons.