On the eve of my family’s summer vacation, I felt frantic and rushed. I wanted to feed my family a healthy meal but I just didn’t have the ingredients or the inspiration to pull something together. We had slowly been emptying our fridge, preparing to be gone for the following week.
Then I remembered reading a recipe for salmon croquettes on Happy Paleo Kids using canned salmon, which was something I had on hand. Here is my version of an easy, gluten free, kid friendly salmon cake.
Pan Seared Salmon Cakes
Serves 4-6 (Makes 16 cakes)
Active time: 10-15 minutes
Cooking time: 10-40 minutes (depending on how many cakes your pan or skillet has room for)
3 cans wild caught salmon, bone in, if possible (for added nutrients!), drained
3 large eggs
1 cup packed chard, kale or spinach leaves, chopped
1/2 brown or white rice flour
2 tablespoons fresh herbs such as parsley, baby dill, or tarragon, minced
1 1/2 teaspoon sea salt
1 teaspoon fresh cracked pepper
Coconut oil for cooking
1. Combine salmon, eggs, rice flour, and salt and pepper in a food processor and blend for several minutes.
2. Add greens and herbs and either fold into the salmon purée, or pulse several times, until combined. (Blend it too much and you will have greenish patties, as you can see I made the mistake of doing!)
3. Heat your pan or a large skillet on medium and add several teaspoons coconut oil.
4. Scoop out heaping spoonfuls of the purée into the pan, and allow to cook for about five minutes on each side.
5. Serve over dressed greens for a light lunch, or serve them with rice and coleslaw for a satisfying entree. Or, turn them into burgers like my kids did, and serve them on a GF roll.
6. These also freeze well and can be pulled out one at a time for a quick meal at home or on the go.