Gluten-Free Salmon Cakes
Servings 4 servings of 2 cakes / person
- 1 lb grilled or baked salmon
- 1 t olive oil
- 1/4 medium red onion diced
- 1 red pepper diced
- 1/2 c celery diced
- 1/8 c parsley flakes
- 1/4 t Frank's hot sauce
- 1/2 c almond flour
- 2 large eggs lightly beaten
- 1 T Dijon mustard
- 1 T olive oil divided in half
- Remoulade Sauce
Flake cooled salmon and set aside in refrigerator
In a large skillet, heat olive oil. Add onion, pepper, celery and cook until vegetables are softened. Add parsley and hot sauce. Stir until well mixed. Set aside off flame.
In a large bowl, combine almond flour, eggs, and mustard. Add flaked salmon. Add vegetable mixture.
Refrigerate for at least 20 minutes.
In a large skillet, heat 1/2 T olive oil. Using your hands, scoop even amounts of salmon mixture and roll into balls, patting into cakes. Place in the pan and cook 3-4 minutes on one side. Drizzle pan with remaining olive oil and flip cakes, cooking for an additional 2-3 minutes.
Remove cakes from pan, top with Remoulade Sauce and serve immediately.