“Stay close to any sounds that make you come alive.” Hafiz
This is one of my favorite recipes! Do I say that a lot? Seems my love of eating is running rampant. My love of cooking is also running rampant and my fridge and freezer runneth over. Need to do something about that.
This particular recipe is a combination of two different salmon cake recipes that I ran across and liked both but thought the two eggs in one along with the spices in the other would make a perfect, third recipe. Here’s hoping!
1 (14.75 ounce) can wild-caught red salmon
1 cup cooked/baked/canned mashed sweet potato (1 med)
2 large eggs
1/2 cup almond flour
1 T dried parsley
1 T dried onions
1 t dried dill
1 t salt
1/2 t smoked paprika
few drops tabasco
zest from one lemon
Heat the oven to 400 degrees. Cover a large baking sheet with parchment paper Coat the parchment paper with a bit of melted butter.
Drain the salmon and remove the main bones and skin. Place the salmon into a large bowl and mix it with the sweet potato and almond flour.
Place all the other ingredients, except the melted butter, into a jar so you can wand it, or into a small chopper and whip it good.
You’re now going to combine everything, except the melted butter, and place the bowl into the fridge for 10 minutes. My sweet potato was actually fresh from the oven and hot, so I opted to place my bowl into the freezer for 10 minutes.
Measure out 1/3 cup of the mixture (my large ice cream scoop is exactly 1/3 cup) and form this amount lightly into cakes. Place on the parchment paper and put a little melted butter on each. I spooned on a bit of melted butter and spread it around with the back of the spoon.
Bake for 20 minutes, flip, and butter the second side if you care to. Bake another 15 to 20 minutes. I baked the second side for a full 20 minutes because I was listening to a public radio show and playing Sudoku while waiting for the timer to go off. My salmon cakes got too dark.
Then I had to place the salmon cakes on a glitzy plate for a picture and put some lemony mayo in a brandy snifter in the center of the plate so it would look attractive. Good luck with that! Finally, I found this little button on my phone for altering pictures so I gave the salmon cakes a goldish glow. Spellcheck does not like the word, goldish, and tries to turn it into goldfish. That is not the glow I was going for.
The cakes almost look radio active, don’t they? Notice the parsley on the lemony mayo. My secret for lemony mayo is to make regular mayo with a lot of extra lemon juice. I think my recipe for One Minute Mayo was published somewhere around December 14. Take a look. It’s quick and easy and delicious.
Loveya -The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.