Man! I love a European buffet breakfast. When Dave and I visited Reykjavik, Iceland last March (photos!), our hotel served up an epic buffet every morning...Read More
Oven-Fried Salmon Cakes
I’ve been a naughty girl. I know that to manage my blood pressure I need to meditate every day, drink hibiscus tea, eat cold-water fish and potassium-rich foods, and pay attention to my stress level. I know these things! But over the last few months, I’ve been feeling so good, I thought I could get away with skimping on those good habits. You can probably guess what happened: My blood pressure skyrocketed.
[Insert here: self lecture on how I know better.]
So now I’m back to all my good habits, and my blood pressure is returning to a less worrisome range.
Which is all a long way to say: Friends, make sure you get enough Omega-3 fatty acids.
These salmon cakes are a delicious, easy way to do that. I’ve been eating them a lot! They’re fast – less than an hour from pantry to plate — and they use ingredients you probably have in your kitchen right now. They’re great for breakfast, lunch, or dinner, and, like a favorite little black dress that makes you feel good and goes with everything, they’re easy to adapt to your mood and what’s in your kitchen.
For more on how to lower your blood pressure, these two articles from Chris Kresser are helpful:
How (and Why) To Lower Your Blood Pressure Naturely
6 Ways To Lower Blood Pressure By Changing Your Diet
Oven-Fried Salmon Cakes from Well Fed 2
Serves 2-4 |Prep 25 min | Cook 30 min | Whole30 approved
1 (14.75 ounce) can wild-caught pink or red salmon
1 cup cooked (or canned) sweet potato, mashed
2 large eggs, beaten
1/2 cup almond flour
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
2 scallions, white and green, very thinly sliced
1 tablespoon Old Bay Seasoning
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
zest from 1 lemon
2 tablespoons ghee, melted
garnish with any of these:
Preheat the oven to 425F and cover a large baking sheet with parchment paper.
Drain the liquid from the salmon and using your fingers, crumble the fish into a large mixing bowl, removing the bones and flaking the fish. Add the sweet potato, eggs, almond flour, parsley, scallions, Old Bay Seasoning, salt, hot pepper sauce, paprika, black pepper, and lemon zest. Mix well and refrigerate for 10 minutes.
Brush the parchment paper with some of the melted ghee, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. The patties should be about 2 1/2 inches wide and about 1 inch thick. Brush the tops of the cakes with ghee, then bake for 20 minutes. Carefully flip each patty with a spatula and return to the oven. (Brush with more ghee if that tickles your fancy.) Bake an additional 10 minutes until golden brown and crisp. Serve with a squeeze of lemon juice and your sauce of choice.
You Know How You Could Do That?
Replace Old Bay Seasoning with these spices…
Indian: 2 teaspoons curry powder (I like Penzeys Maharajah.)
Middle Eastern: 2 teaspoons cumin; top with Tahini Dressing
Mediterranean: 2 teaspoons dried rosemary leaves; tip with diced tomatoes
Tropical: 1/2 teaspoon powdered ginger, 1 clove crushed garlic; top with diced mango and Olive Oil Mayo
Asian: 2 teaspoons Chinese five-spice powder and a splash of coconut aminos
Tex-Mex: 2 teaspoons chili powder, 1 teaspoon ground cumin, lime zest; top with Lizard Sauce
Jerky: 2 teaspoons Jerk Seasoning