Got some canned salmon or tuna that you don’t have plans for? Make fish cakes and serve with salad or another cooked vegetable. Fish cakes are a simple way to get a hearty dose of anti-inflammatory omega-3’s. They’re also a tasty way to meet the American Heart Association’s recommendation for eating 2 servings of fish weekly. Instead of using breadcrumbs, these fish cakes are made gluten free by using almond flour which, when mixed with egg, holds them together firmly. If gluten free isn’t in your repertoire, then by all means, use breadcrumbs. And most importantly, enjoy every bite 🙂

Almond Crusted Salmon Cakes

Serves 2 people

What You Need

For the Cakes

2 cans canned salmon

1 egg

2 TBS almond meal flour

2 TBS almonds, crushed (place almonds in a ziploc bag and use the bottom of a cup or jar to crush until crumbly)

2 scallion stalks, chopped

1/8 teaspoon salt & pepper

For the Sauce

1/4 cup mayo

1/4 dijon mustard

water for thinning

What to Do

-Preheat oven to 375 and line a baking sheet with foil. Spray or drizzle oil on foil so salmon patties don’t stick.

-Place crushed almonds on a small dish.

-In a large mixing bowl, add salmon and break up with a fork. Add egg and mix until combined.

-Add almond meal, scallion, salt and pepper to salmon and mix until everything is thoroughly incorporated.

-Shape salmon into patties of desired size — I came out with 6 patties.

-Press each side of each patty onto the almond dish and coat with almonds. Some may fall off but that’s okay.

-Place on baking sheet and bake for 25 minutes.

-Remove from heat and serve. Drizzle with sauce.