Salmon Cakes

Salmon Cakes w/ Lemon Caper Aioli

Ingredients:

For the Salmon Cakes

1 lb. wild caught salmon filets, skin removed and deboned

½ c. diced orange, yellow or red bell pepper

½ c. diced yellow onion

¼ c. diced chives

1 lemon, zested

½ tsp. sea salt

¼ tsp. black pepper

½ tsp. ground celery seed (not celery salt)

½ tsp. garlic powder

½ tsp. paprika

½ tsp. crushed red pepper flakes

1 egg, whisked

½ c. + ½ c. almond flour

avocado oil for frying

For the Aioli

¼ cup fresh lemon juice

⅓ cup avocado oil mayo

2 tbsp. capers

Directions:For the Salmon Cakes

In a bowl combine the chopped peppers, onions, chives, lemon zest, salt, pepper, celery seed, garlic, paprika, and crushed red pepper flakes.

Cut your salmon filets into ½ inch cubes and place in a food processor. Pulse a couple of times until it is broken up, being careful not to overmix, you don’t want salmon paste. Add salmon into the bowl with the veggie and spice mixture and mix well. Add in the egg and ½ cup of the almond flour and mix well with your hands. If the mixture is still too wet to make patties, add in more almond flour 1 tbsp. at a time.

Heat a non-stick skillet over medium heat and add in enough avocado oil to thoroughly coat the pan. To test when the oil is ready, sprinkle some almond flour into the pan, and if it sizzles, it’s ready.

Place ½ c. almond flour onto a plate and season with salt. Form your salmon into 8 patties and then coat each side in the almond flour. Fry in the hot oil for about 3-4 minutes on each side until lightly browned. Serve with aioli and enjoy.

For the Aioli

Mix all ingredients together until combined. Serve on top of salmon cakes.