Chili Salmon Cakes w/ Avocado Crema + Sautéed Veggies

Monday, June 6, 2016

serves 4

What You Need
Salmon Cakes
1 1/4 cup fresh salmon, chopped
1/2 cup canned green chilies, diced
4 TBS green onions, chopped and divided
4 garlic cloves, minced
1/2 TSP salt
1/2 TSP black pepper
1 egg, lightly beaten
1/4 cup + 2 TBS almond flour, divided
4 TBS olive oil, divided
1 1/2 lbs zucchini, sliced and quartered
1 pint grape tomatoes, halved

Avocado Crema
1 avocado
4 TBS mayonnaise
2 limes, juiced
2 garlic cloves, minced
Salt, to taste
Pepper, to taste

Directions
Salmon Cakes
1. In medium bowl, mix together salmon, chilies, green onions, salt, and pepper until combined.
2. Next, stir in beaten egg and 1/4 cup almond flour and mix well.
3. Form the mixture into 4 patties and pat both sides with the remaining almond flour.
4. Heat 2 TBS of olive oil in a pan over medium heat. Cook patties for 3-4 minutes and then flip and cook additional 3-4 minutes. Transfer patties to a paper towel lined plate and set aside.
5. Using the same skillet, heat remaining 2 TBS of olive oil over medium heat. Add zucchini and sauté for 3-4 minutes. 
6. Next, add tomatoes and chilies and cook 2-3 minutes. Then remove from heat and stir in 2 TBS of green onions.
7. Serve cakes on top of sautéed vegetables.

Avocado Crema
1. Mash the avocado in a small/medium size bowl.
2. Whisk in the mayo, lime juice, garlic, salt, and pepper until combined.
3. Serve on top of the salmon cakes. Enjoy!

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