Recipe: Low-Carb Salmon Cakes

Ingredients

2 large eggs
½ cup yellow onion, minced
21 ounces canned wild Alaskan Salmon (from 1 14.75-ounce can, and 1 7.5-ounce can), drained
⅓ cup avocado oil mayonnaise
¼ cup almond flour or meal
3 tablespoons fresh chopped parsley (or 2 teaspoons dried dill) — optional
1 tablespoon lemon juice
¼ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided

Beat the eggs in a medium mixing bowl.
Add the minced onion, drained salmon, mayonnaise, almond flour, parsley, lemon juice, and pepper to the eggs and stir until combined.
Refrigerate the salmon mixture if not cooking immediately.
Preheat a large skillet on medium-low heat and add 1½ tablespoons of olive oil.
Portion the salmon mixture into patties using a ¼ cup measuring cup and flatten slightly in the pan.
Cook the patties for 3 minutes on one side, then gently turn and cook for another 2 minutes.
Remove the patties to a plate lined with paper towels and repeat with the remaining mixture.
To make the Dijon sauce, stir together all sauce ingredients and serve with the salmon cakes.

Servings

Calories

250

Total fat

15g

Total carbohydrates

10g

Total protein

20g

Sodium

300mg

Cholesterol

200mg