- 3 7.5-oz cans of wild-caught Alaskan Salmon, drained
- 1 egg
- 1/3 white onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1-2 carrots, coarsely chopped
- 1/2 bell pepper, coarsely chopped
- 2 Tbsp coconut oil, butter, or other nutrient dense cooking fat
- 3 Tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp Herbamare, or other seasoning blend
To make salmon mixture:
- In a small skillet, saute the onions, garlic, bell pepper, and carrot in 1/2 of the butter until tender.
- Remove from heat and allow to cool. Once cooled, dump into a [food processor|http://amzn.to/1uuWUo2] or [blender|http://amzn.to/11bRtyy].
- Add mayonnaise, egg, dijon mustard, and seasoning into food processor.
- Pulse until well mixed and chopped.
- Add canned salmon and give a few pulses. Be careful not to pulse too much, as the consistency should be chunky. Stir if necessary to ensure mixture is well-combined. Refrigerate for at least 1 hour, and as long as overnight.
To make cakes:
- Preheat oven to 325°F.
- Grease a 9×13″ glass baking dish with butter.
- Once the mixture is chilled, scoop out approximately 1/3 cup salmon mixture and pat into a patty/cake. These may also be rolled into balls about 1 1/2 inches in diameter. Place them into your baking dish.
- Bake for about 30-40 minutes.