Felt the burger/patty binge lately, so why not move from the meats to some seafood?
These salmon cake patties were delicious, especially with the homemade honey mustard dressing I drizzled on top.
Ingredients (makes 4 large patties):
- 2 Salmon Filets
- 1/2 cup Coconut Flour (add more if the patty is still not sticking together)
- 2 Eggs
- 1/3 red onion, chopped
- 1/2 teaspoon garlic powder
- Salt & Pepper
- Coconut Oil
First bake the salmon steaks with just some coconut oil, salt, and pepper at 350 F for 20-25 minutes, or until it flakes easily. Let it cool, then pull apart the salmon from its bones and skin. (You can probably use filets as well to avoid all the bones, but I only had steaks in the house) In a large bowl, mix the remaining ingredients together. Form into patties (I made four large ones) and heat it on the skillet for 3-5 minutes on each side. Drizzle with honey mustard, if preferred.
Honey Mustard Ingredients:
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Honey
- 1 Teaspoon Apple Cider Vinegar
The recipe above only made enough dressing for one patty, so you can adjust it accordingly. Also, you can change the dijon mustard/honey ratio to your liking (I didn’t want mine too sweet). The above numbers are just close estimates since I would add tiny teaspoons more at times to balance out the flavor. (I apologize for the lack of specific numbers, but you can play with it however you prefer your honey mustard)