I’ve been trying to get a lot more fish in our diets and this recipe helps, its that delicious! These salmon cakes are from The Primal Blueprint Cookbookby Mark Sisson. If you don’t own it, it’s a must! Fantastic primal recipes, we cook out of this book every week.
This recipe calls for canned fish, there seems to be some controversy surrounding this food. Sisson says canned fish is fine and its an economical way to eat wild-caught fish year round even urging readers to eat the skin and bones! Cordain, author of The Paleo Diet Cookbook advises to get rid of these items from your pantry, or at the very least stick them in a colander and rinse them before you use them due to the salt content. He says canned foods do not compare to “unadulterated, fresh foods as Mother Nature always intended.”
I chose the primal route and opened my 2 cans of wild caught salmon, but found myself digging out the spine and all the bones I could grasp. This was a little too primal for me. All the work was worth it, as this recipe is really great!
2 cans (14 – 15 oz each) wild caught salmon or mackerel, drained
1/4 cup green onions
2 tsp dried dill
1 tsp mustard
1/2 tsp coarse salt
1/2 tsp ground black pepper
1/4 cup coconut flour
In a bowl combine all ingredients except coconut flour. After everything is mixed, start adding coconut flour a little at a time, stopping when the mixture holds a patty shape.