Here’s a tasty recipe for salmon cakes used with permission from my friend Caitlin Weeks at GrassFedGirl. I hope you enjoy it…. Here’s what she says about this recipe.
“Sometimes you want a break from meat and these salmon cakes are a great change of pace.
It seems like my clients never eat enough fish. Several paleo experts recommend eating one pound per week of wild fish such as salmon to help get omega-3′s and selenium to support the thyroid for proper metabolic functioning.
Wild fish is also important for getting 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 metal pollutants but the micro-nutrient selenium in the fish actually protects the body from absorbing too much of metal. When choosing fish choose ones lower on the food chain such as sardines, wild salmon, Pacific halibut or Pacific cod. See the Monterey Bay Sustainable Seafood Guide here to help make a best choice for your area.
I usually get the cans of Wild Alaska Salmon from Costco or Trader Joe’s”.
Note from Beverly: I get all my canned wild salmon, wild sardines and Macadamia Nut Oil from Vital Choice. Their products are outstanding! You can definitely find decent wild salmon at the store though. Enjoy!
- 1 Wild Planet Wild Alaskan Sockeye Salmon 6 oz. (make sure it’s BPA and soy free)
- 1 T Rich Creamy Organic White Mustard
- 1 T Chives chopped
- 1 T Parsley or Cilantro chopped
- 1 t garlic diced
- Real Salt and pepper to taste
- 1 egg (or a tbs of ground flax seed and 2 tbs of water to substitute for an egg)
- 1 Tbsp of Coconut, Flour
- 1 T Virgin Coconut Oil, Green Label
- • For Caitlin's directions on mixing and cooking your cakes, click her name below to her recipe (and photos). Have fun! Beverly