Wild Sokeye Salmon Fishcakes

Ingredients

500 g Fresh salmon (we use prefer wild Sokeye salmon)

3tbsp Olive oil 

Salt and black pepper

½ cup Celery diced

1 cup Red onion diced

1 Red bell pepper seeded and diced

3 tbsp Mayonnaise (made with avocado oil not sunflower/canola oil)

1 ½ tbsp Garlic

Salt and pepper or to taste

¼ cup Chopped parsley

½ cup Almond flour

Preheat the oven to 425 F

Line a rimmed baking sheet with parchment paper or a silicone liner. Place the salmon in the center, skin side  down, drizzle with olive oil and season with salt and black pepper.

Bake uncovered for 10 min. Remove from the oven. Flake salmon with 2 forks discarding skin and any bones then put aside and cool to room temperature.

Heat a skillet over medium heat with 1 tbsp olive oil add onion, celery and bell pepper and sauté until golden and softened then remove from heat

In a large mixing bowl combined flaked salmon, sautéed pepper, onion, celery, almond flour, mayonnaise, salt and pepper and parsley. Stir to combine. Form into patties and mold with your hands. 

In a saucepan heat 1 tbsp olive oil, then add salmon patties in a single layer. Sauté 3 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce the heat.

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This is one of the dishes served on our Rēset programs as part of our anti-inflammatory buffet which is gluten free, dairy free and contains no refined seed oils, corn or soy (except for traditionally fermented Tamari sauce) on our Rēset Programs. Read more about our Food Principals.