Sometimes people want a break from meat and these easy Paleo salmon cakes are a great change of pace. It seems like my clients never eat enough fish. Several paleo experts recommend eating one pound of wild fish per week such as salmon to help get omega-3’s and selenium which support the thyroid for proper metabolic functioning. Wild fish is also important for iodine, which is very low in most people, for preventing goiter (thyroid enlargement) and breast cysts.
Some people are afraid of eating fish because of mercury but the micro-nutrient selenium actually protects the body from absorbing too much of this toxic metal. When choosing fish choose ones lower on the food chain such as sardines, wild salmon, Pacific halibut or Pacific cod. See the Monterrey Bay Sustainable seafood guide here to help you make a best choice for your area. I usually get the cans of wild Alaska Salmon from Costco or Trader Joe’s.
- 1 Wild Planet Wild Alaskan Sockeye Salmon 6 oz. (make sure it’s BPA and soy free)
- 1 T Rich Creamy Organic White Mustard, plus more for topping
- 1 tablespoon chives, chopped
- 1 tablespoon fresh parsley or cilantro, chopped
- 1 teaspoon garlic, minced
- Real Salt and pepper to taste
- 1 egg (or use 1 tablespoon of ground flax seed and 2 tablespoons of water to substitute for an egg, let it sit for 5 minutes before mixing into salmon)
- 1 tablespoon coconut flour
- 2 tablespoon Coconut Oil, divided
- Red cabbage, sliced
Mix all the ingredients together in one bowl then form into patties. Fry in coconut oil on medium high for 2-3 minutes on each side until golden brown. Serve with some homemade mayo or mustard. You can also fry up some shredded organic red cabbage in Virgin Coconut Oil for a great side item. Saute the cabbage over medium heat in 1 tablespoon coconut oil until soft, and add some salt and pepper before serving.
I hope you enjoy these easy Paleo Salmon Cakes that can be an easy addition to a weeknight menu.