I usually ask Mr. C. when he is about to make a Costco run, to pick up some fresh seafood. Whatever looks best to him. Then when he gets home, I decide what in the heck I’m going to do with 2-3 pounds of the stuff. A couple of days ago, he was in the mood to smoke some steelhead, so that’s what he came home with. Lovely. But the piece of fish weighed around two pounds. So, he smoked it and I finished it in the oven for the first night’s meal. Yum. (I used my recipe for Herb and Garlic Baked Lightly Smoked Steelhead Trout or Salmon that evening.) But after eating our fill, that still left me with a lot of leftover fish. (What a problem to have, right?) Anyway, because of my awareness that I must keep my type 2 diabetes under control, I decided to use the leftover fish to build salmon cakes using almond flour. I had recently made GF Crab Cakes with Lemon Garlic Aioli, and almond flour had worked very well to bind the ingredients together. Why not salmon cakes? (I’m really starting to appreciate almond flour BTW.) So, that’s just what I did. And the result was wonderful. Too much for us to eat in one sitting, but great lunches for the next couple of days. (We just can’t eat as much as we could when we were younger!) Anyway, what I am trying to relate is that the salmon cakes were really good. And super easy to prepare.

I found the basic recipe on the downshiftology.com site.  Thank you, Lisa for this fabulous GF and low-carb recipe. Of course, I made a few changes, but then, that’s what I do!

So, if you too are a fan of salmon cakes, give this recipe a try. It truly works.

As always, have fun in your kitchen.

Peace and love to all.

4 T. extra virgin olive oil, divided

½ c. onion, finely diced

1 red pepper, finely diced

1 garlic clove, finely minced

2 lg. eggs

2 T. mayonnaise

1 T. Dijon mustard

¼ tsp. seasoned salt

freshly ground black pepper

2 T. finely chopped fresh parsley

1 tsp. dried dill weed

½ c. almond flour, plus more for coating the cakes

1 lb. cooked salmon, flaked

Heat 1 tablespoon of the olive oil in a large frying pan. Cook the onion and red pepper until soft. Add the garlic and cook for I minute. Remove to a large bowl. Don’t wash the frying pan.

Let the veggies cool, then stir in the eggs, mayonnaise, mustard, salt, pepper, parsley, and dill. When well combined stir in the almond flour and salmon.

Form the mixture into 8 (or so) cakes (I use a large ice cream scoop) and place on a plate lined with almond flour sprinkled wax paper. Then sprinkle almond flour on the top of the patties. Enough that it covers the cakes with a nice coating. Chill in your refrigerator for at least 90 minutes.

When ready to cook, heat the remaining olive oil in the frying pan. Add the cakes and fry for about 5 minutes per side or until they are set and golden brown on each side. Serve immediately. Great with Lemon Dill Mayonnaise.

LEMON DILL MAYONNAISE

½ c. mayonnaise

½ tsp. dill weed

zest of ½ lemon

juice of ½ lemon

seasoned salt, to taste

freshly ground black pepper, to taste

Whisk all together.