Salmon Cakes with Avocado Crema

Salmon serves as a healthy protein source, containing significant amounts of the antioxidant-rich amino acid taurine. It is also an excellent source of omega-3 fatty acids, vitamins B12 and D, and selenium. Whenever possible, choose wild versus farm raised fish and seafood. The nutrient content in wild fish has been seen to be much higher compared to farm raised and avoids harmful processing additives.

INGREDIENTS

Salmon Cakes

• 1 can (14.75 oz.) wild Alaskan pink salmon

• 1/2 c. flax meal

• 1/2 c. plain Greek yogurt

• 1/2 small to medium size red onion, diced

• 1/4 to 1/2 c. fresh cilantro, chopped

• 1 egg, or flax egg (1 T. flax meal mixed with 3 T. water)

• 1 t. minced garlic

• 1 t. salt (T+T Orange Rosemary Cooking Salt)

• ½ t. black pepper

• 1 t orange zest (grated orange peel)

• Juice of 1/4 orange (about 1 T.)

• 1 T. coconut oil

Avocado Crema

• 1 1/2 medium ripe avocado

• 2 T. plain Greek yogurt

• 1 T. extra virgin olive oil

• 1/2 t. salt

• 1/4 t. black pepper

>Preheat oven to 400 degrees.

>Combine all salmon cake ingredients, except oil, into large mixing bowl. Stir until evenly distributed.

>In large oven-safe skillet, heat coconut oil over medium-high heat.

>Form ~1 in.-thick patties and place in oil. Cook 4-5 min. on each side, or until lightly browned.

>Place skillet directly into preheated oven; finish cooking for 12-15 additional minutes, until cakes are heated through.

>Prepare avocado crema while salmon is baking. Chop avocado into small diced pieces. Combine avocado and remaining ingredients into a mason jar. Shake vigorously. Use small whisk or fork to create desired smooth consistency.

>Remove salmon cakes from the oven. Top each salmon cake with heaping teaspoon of avocado crema. Serve over simple broccoli slaw or mixed greens.

Serving size: 2 salmon cakes | Makes 8 cakes

T. = tablespoon|  t. = teaspoon