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Alaskan salmon cakes with spinach pesto and avocado

Alaskan Salmon Cakes with Spinach Pesto and Avocado

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Description

A good looking, delicious and nutritious lectin-free dinner idea. 

Ingredients

FOR SALMON CAKES

  • 20 oz raw Alaskan salmon, skins removed and finely chopped
  • 1/3 cup avocado mayonnaise (home made or Primal Kitchen)
  • handful of chopped dill (about 1/4 cup)
  • handful of chopped celery (about 1/2 cup)
  • handful of celeriac + carrots (about 1/2 cup, mixed)
  • 1/2 red onion, chopped
  • 1 1/2 – 2 tsp old bay seasoning
  • 1/2 lemon, juice
  • zest of one organic lemon
  • 3/4 tsp salt
  • pepper
  • 4–5 tbsp almond flour 
  • optional: 1-2 tsp Dijon mustard (I used home made mayonnaise which has a lot of mustard in it, but if you use store bought you might want to add a little Dijon).
  • optional: 1-2 tbsp cassava flour, if you feel the mixture is too moist (it might depend on the thickness of your mayonnaise).
  • More almond flour for coating (about 3/4 cup)
  • Coconut or avocado oil for frying

FOR SPINACH PESTO

  • 7–8 cups of organic baby spinach 
  • 1 garlic clove
  • handful of pecans, walnuts, a mix of nuts or your nuts of choice
  • 1/4 cup grated aged, hard cheese like Parmigiano, Pecorino Romano or Mancengo
  • 1/3 cup extra virgin olive oil or add until you get the desired consistency 
  • salt and pepper to taste
  • 1 tbsp lemon juice

Instructions

  1. TO MAKE THE CAKES: Add all the veggies in a food processor and mix until all finely chopped and mixed well (don’t over mix, but if the pieces are too big the cakes might not hold well together). Finely chop the salmon and mix it with the veggies, mayonnaise, spices and flour. Make patties with your hands and coat them with almond flour. Refrigerate them for 1 to 2 hours before cooking. Fry them on the stove in coconut or avocado oil, about 2 minutes on each side, or until golden brown (handle gently, so they don’t break), make sure there is enough oil so they don’t stick to the pan.
  2. TO MAKE THE SPINACH PESTO: Add the spinach, nuts, cheese and garlic to a food processor and mix until (almost) pureed. While the processor is on low speed, start adding extra virgin olive oil. You can adjust the consistency depending on your taste. Add lemon juice, salt and pepper to taste.
  3. Serve all with 1/2 sliced avocado, lemon wedges and a hot sauce if you like.

Notes

The salmon cakes are good warm or cold, and the pesto leftovers (if any) can be stored in the fridge in a mason jar or a glass container. The serving size only applies to the salmon cakes, the spinach pesto is enough for 2-3 people.

Find it online: https://creativeinmykitchen.com/alaskan-salmon-cakes-with-spinach-pesto-and-avocado/