Crispy Salmon Cakes with Chile Mayo
Serves 315 mins prep15 mins cook
The most important thing about this easy pantry meal is that it’s super easy to whip up based on what you have, it’s cheap, and it’s satisfying. This recipe uses canned wild salmon but can be adapted with leftover cooked salmon or canned tuna. Almond flour can be substituted with regular flour or breadcrumbs. Serve with tartar sauce or a squeeze of lemon if preferred. A nice, easy option for when supplies and options are low.
0 servings
What you need
fl oz olive oil
cup mayonnaise
pinch salt
clove garlic clove
tbsp fresh parsley
can salmon
cup almond flour
tbsp fresh lemon juice
tsp kosher salt
Instructions
Make chile mayo by combining all mayo ingredients (mayonnaise, fresh lemon juice, chipotle chili powder, pinch of salt and fresh cracked pepper) in a small ramekin or bowl. Set aside. Make salmon cakes by combining all salmon cake ingredients (wild salmon, minced garlic, large egg, minced green pepper, fresh chopped parsley, almond flour, kosher salt) except the olive oil in a medium bowl. Stir together with a fork or wooden spoon until well combined. With a ¼ cup measuring cup, scoop out ¼ cup of mixture per cake and place on a large plate. Using your hands, press down on the cakes and round out the edges. Heat olive oil over medium-high heat and fry the cakes on both sides until deeply golden brown. If they feel like they may fall apart when flipping, they just need another minute or two to cook and they will hold together. Do this in two batches so as not to crowd the pan. Remove cakes to a fresh plate with paper towels and sprinkle with salt. Serve with lemons and the chile mayo.View original recipe