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Turmeric Zested Salmon Cakes
These are great for breakfast, lunch, or dinner!
Servings 4
Ingredients
- 1 lb wild-caught, cooked salmon (or 3, 5 oz cans of wild-caught salmon)
- 1/3 cup almond flour
- 1/4 cup red onion finely diced
- 1 egg
- 1/4 cup avocado oil
- 1/2 tsp celtic or Himalayan sea salt
- 1/2 tsp turmeric
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1 tsp orange zest (less than one orange)
- 1 tsp lemon zest (about one lemon)
- pepper to taste
Instructions
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Preheat your oven to 425 degrees, and line a baking sheet with parchment paper.
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Shred the salmon in a large bowl.
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Add the remaining ingredients and mix well.
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Form 8 patties from the mix. (My favorite way to do this is using a 1/4 measuring cup to form the patties, and then drop them on the baking sheet and flatten slightly.)
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Bake in the oven for 15 minutes, then flip them and continue to bake for 10 minutes longer.
Recipe Notes
Modifications for Elimination Diet: Use a flax egg (1 tbsp. flaxseed powder and 3 tbsp. warm water, instead of the egg.)