Salmon Cakes

  • 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:

  1. In a small skillet, saute the onions, garlic, bell pepper, and carrot in 1/2 of the butter until tender.
  2. Remove from heat and allow to cool. Once cooled, dump into a [food processor|http://amzn.to/1uuWUo2] or [blender|http://amzn.to/11bRtyy].
  3. Add mayonnaise, egg, dijon mustard, and seasoning into food processor.
  4. Pulse until well mixed and chopped.
  5. 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:

  1. Preheat oven to 325°F.
  2. Grease a 9×13″ glass baking dish with butter.
  3. 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.
  4. Bake for about 30-40 minutes.