Salmon Cakes & Tartar Sauce


Prep Time: 10 minutes | Cooking Time: 10 minutes | Yield: 4 cakes

INGREDIENTS:
  • 2 (6 oz) cans wild salmon, drained

  • 2 organic, cage-free eggs

  • 3 tbsp organic white onion or shallots

  • 2 tbsp minced organic green onions

  • 2 tsp Dijon mustard

  • Cooking spray if needed. I.e.: Avocado Oil Spray

  • Seasoning:

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp rosemary (fresh if possible!)

  • 1/2 tsp ground sage

  • 1/2 tsp paprika

  • Dash of sea salt and pepper

  • For the tartar sauce (1 serving):

  • 1 tbsp Primal Kitchen mayo

  • 1 tsp yellow mustard

  • 1 tsp finely chopped pickle

  • ~1 tbsp lemon juice

  • 1/2 tsp dill

  • 1 organic garlic clove

  • Dash of sea salt and pepper

INSTRUCTIONS:
  1. Combine all ingredients for the salmon cakes well.

  2. Heat up a large skillet to medium heat (spray with avocado oil or equivalent if needed).

  3. Form the salmon cake mixture into 4 patties and cook on each side for 4-5 minutes or until lightly browned.

  4. For the tartar sauce, combine all tartar sauce ingredients in a food processor.

  5. Finally, I paired the salmon cakes with brussels sprouts, cucumbers, and hummus. Enjoy!

Sugar Control Diet Approved

Recipe Adapted from Diane Sanfilippo

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