Salmon Cakes with Avocado Citrus Sauce
These patties are delicious for breakfast or lunch. Serve with a simple salad with orange or grapefruit sections. If you prefer dill, use lemon in the recipe. If you like cilantro, use lime.
The Salmon Patties Ingredients:
- 1 pound wild Alaskan salmon filet, or canned wild salmon
- 2 cups broccoli, stem removed, cut into florets
- 2 cups sweet potato, peeled and cut into cubes
- ⅓ cup parsley, finely chopped
- 2 scallion, finely minced
- 1 Tbsp. chopped dill, or cilantro, if you prefer
- zest of 1 lemon or lime
- 1 Tbsp. lemon or lime juice
- ¼ cup coconut milk
- 2 Tbsp. coconut flour
- 2 Tbsp. ghee
- 1 tsp. sea salt
- black pepper to taste
- 1 large ripe avocado, flesh removed from skin
- 1 Tbsp. extra virgin olive oil
- 1 tsp. lemon or lime zest
- 3 Tbsp. lemon or lime juice
- 2 Tbsp. red onion, finely chopped
- 1 clove garlic, chopped
- ½ – ¾ cup water
- ½ tsp. sea salt and a twist of black pepper
For the avocado sauce:
In the food processor place the avocado, olive oil, lemon zest and juice, red onion, water, salt and pepper. Process until smooth and creamy. Remove sauce to a bowl and cover until ready to use.
For the salmon patties:
In a vegetable steamer, cook the sweet potatoes and then the broccoli until tender. Plunge into cold water to stop the cooking. Set aside.
Remove any bones from the salmon. In a sauté pan, with 2Tbsp. ghee, on medium-high heat, brown the salmon on both sides, about 3-4 minutes until slightly pink inside. Remove to a plate and flake with a fork.
Place the cooked salmon and broccoli in the bowl of the food processor and pulse until coarsely chopped. Transfer to a large bowl. Place the sweet potato in the food processor and pulse until coarsely chopped than add to the salmon mixture. Add the parsley, scallion, dill, lemon zest and juice, coconut milk, coconut flour, sea salt and pepper and mix well.
Using a ½ cup measure, scoop the mixture to form round patties about ½-inch thick. You will have about 8 patties total. In a large skillet, on medium heat, melt the 2 Tbsp. ghee. Brown each patty on both sides, about 3-4 minutes per side. You may have to do this in two batches, wiping out the pan each time and adding more ghee. Handle the patties carefully so they won’t fall apart.
Place the patties on the dinner plate with the salad. Top with the avocado sauce.
If you have extra patties, save them for breakfast or freeze for another day.
Recipes created in collaboration with Pauli Halstead author of Primal Cuisine.
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