Salmon Cake Recipe

Easy and budget minded for those who’d like more intake of fish and won’t hurt the wallet.

2 cans of wild sockeye salmon (Whole Foods has a great selection of canned fish)
1/2 red Bell Pepper, chopped small
1 ea shallot, chopped small
1/2 stalk celery, chopped small
2 tbs. capers, chopped small
3 tbs old bay seasoning
8 sprigs of italian parsley, chopped roughly
Dashes of hot sauce
Dashes of Worcestershire Sauce
1 egg
1 cup Almond meal, plus1/4 more
S/P

Saute bell pepper, celery, shallot in 1 tsp in Coconut oil, until tender. Remove from heat, add old bay, hot sauce, Worcestershire sauce, and parsley. Cool completely. Add egg and salmon. Mix. Add almond meal 1/3 cup at a time until the mixture hold together.

Form 4″ round, 1″high cakes. Dip and press both sides in the set aside almond meal.

Fry on med. low heat until a nice brown crust has formed and is thoroughly heated in the middle.

Serve with your favorite sauce 😉