Low Carb Teriyaki Salmon Fish Cakes

27 February 2017

I am going through a major salmon phase at the moment. Absolutely love to mix it up with some fun and exciting omega 3 enriched recipes, featuring salmon of course, and a a little Asian flare. This recipe is a fantastic alternative to traditional fishcakes that usually contain potatoes which for those of you who aren't so into carbs, is not ideal. If you want to save a little on the salmon (as i know it is really expensive), you can replace the salmon with trout, hake or any other fish of your choice. I hope you enjoy this recipe as much as I do!

Serves 6 | Ready in 30 mins

Ingredients

2 large salmon fillets - lightly grilled in olive oil for approx 10 mins under high heat

2 free range eggs - lightly beaten

2 tbsp extra virgin olive oil

1/2 cup almond flour

1 tbsp sesame oil

4 tbsp soy sauce

1 tsp. freshly ground ginger

1 tsp. crushed garlic

1 tsp. stevia / xylitol

1 tbsp fresh lime juice

Handful fresh parsley - destalked and roughly chopped

Coconut oil / olive oil spray - for greasing

Instructions

Step 1:

Place salmon fillets in a medium sized oven proof baking dish. Drizzle with olive oil and lime and grill for 10 minutes under high heat, watching closely. Once done, remove from heat and allow to cool

Step 2:

Cut up cooked salmon fillets and place in a large mixing bowl. Using a fork, break cooked salmon up into smaller pieces. Now add beaten egg, almond four and remaining ingredients, and whisk thoroughly until all ingredients are well combined.

Step 3:

Take spoonfuls of the mixture, approx 1 tbsp., and roll into small patties. Place on a large plate, ready for cooking.

Step 4:

Lightly grease a large frying pan with coconut oil/olive oil spray, and place 4 salmon fish cakes at a time in the pan, allowing to cook thoroughly for 3-4 minutes a side. I recommend starting on high heat, and reducing to medium heat as cooking progresses. Repeat until all salmon fish cakes are cooked.

Step 5:

Place fish cakes on a serving dish, garnish with parsley and fresh dill. Serve alongside a generous green salad or rosemary infused roasted veggies. You can also enjoy your fish cakes with my Homemade Tahini Mayo Recipe.