For those of us that love salmon and are continually trying to find new ways to prepare it each week, this recipe will not disappoint! Serve it with a salad or with some of your favorite vegetables. They also make for a great appetizer or hoeur d’oeuvres the next time you have someone special over for dinner without completely throwing off your macros or food sensitivities (read: this is the perfect way to sneak in some extra protein at your next holiday gathering)!
1.5 lbs salmon fillet
2 tsp lemon zest
1/2 tsp sea salt
1/4 tsp cracked pepper
1 cup gluten free bread crumbs
1 cup onion, finely diced
1/2 a medium red bell pepper, diced
1/4 cup parsley, chopped
2 eggs, slightly beaten
2 tbsp brown mustard
1 tbsp lemon juice
1 tbsp gluten free soy sauce
2 tbsp avocado oil
Preheat oven to 425 degrees. Sprinkle the salmon with lemon zest, salt and pepper. Wrap the salmon loosely in tin foil, place on a cooking sheet, and put in the oven. Cook for 15-20 minutes.
Take the cooked salmon out of the oven and let it cool under the tin foil. When salmon is cooled, flake it in a large mixing bowl. Add all the remaining ingredients except for the avocado oil to the bowl and mix together well.
Heat up a skillet on medium heat and add a thin coating of avocado oil to the pan. Form about 12 salmon cakes with your hands and place in skillet. Cook 4-5 minute on each side until they are browned. Repeat the process until all the cakes are cooked.
Nutrition Facts per patty: 161 calories, 7g fat, 10.6g carbs, 13.4g protein