Wild Salmon Cakes

By erinstargirl

These Wild Salmon Cakes are delicious and perfect for those who have successfully reintroduced egg yolks in the Stage 1 of reintroduction for AIP.

Ingredients

• Wild Salmon Cakes:
• Two cans wild caught salmon {12 oz total, either Wild Planet or Bear & Wolf brands}
• A few shakes of fish sauce {I use Red Boat brand}
• Zest and juice of half a lime {reserve other half for sauce}
• 1/3 cup organic chopped red onion
• 2 organic garlic cloves
• Healthy pinch of fresh organic dill
• 1 tsp coconut aminos {I used Coconut Secret brand}
• 1 TB fresh grated ginger {1 tsp if dried}
• 1 TB fresh grated turmeric {1 tsp if dried}
• 1 pastured egg yolk
• Turmeric & Ginger Dipping Sauce:
• Zest and juice of half an organic lime
• 1/4 organic English cucumber diced
• 2 tsp fish sauce
• 1 TB raw organic apple cider vinegar {I use Spectrum brand}
• 2 TB raw honey {I use Y.S brand}
• 1/2 tsp coconut aminos
• A pinch of grated ginger and grated turmeric

Preparation

Step 1

Wild Salmon Cakes:
Process wild salmon cake ingredients in food processor until combined. Meanwhile, heat fat of choice in an electric skillet over medium-high heat {275 F.}. Form salmon mixture into 12 patties. Cook patties for four minutes - flip and continue cooking another four minutes.

Turmeric & Ginger Dipping Sauce:
Whisk sauce ingredients and serve spooned on top of Wild Salmon Cakes or alongside.