Wednesday, May 13, 2009

Salmon Cakes with Smoked Paprika Sauce

Salmon Cakes with Smoked Paprika Sauce

6 oz fresh cooked or premium canned salmon (no bones or skin)
2 eggs
1 tbsp (or more) coconut flour

With fork, mash above ingredients together well enough to evenly distribute. The amount of coconut flour needed depends on the moisture content of your salmon. Start with 1 tablespoon and add the minimum amount that enables you to form patties. Coat large skillet with vegetable spray and heat up. Shape salmon mixture into four patties and cook over medium heat until lightly brown. This just takes a few minutes — long enough to set up the eggs. Do not over cook or they will be dry.

Smoked Paprika Aioli
1/2 cup real mayonnaise, store-bought or homemade
1 tsp smoked paprika
small amount of water to thin as desired

Mix sauce ingredients together with mini hand whip until very smooth. The amount of liquid to add will depend on how you want it to look. You can even leave the water out altogether and use as a spread.
Serves 2.

*Note: I used canned salmon and wheat flour and it turned out great. Also, I used about 2 tablespoons of mayo with a little water and regular paprika for the sauce. It was delicious!

~ adapted from recipe at


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