Salmon Cakes with Avocado en Mango Salad

Salmon cakes are a great way to transform canned fish into a delicious and appealing food!

I like to have canned salmon, tuna and sardines in my pantry because they come handy when I am running out of fresh ingredients in my fridge, or when I want to put together a quick salad at lunch time. However, today I wanted to have something different and special to treat my husband who was working from home 🙂

These salmon cakes were so yummy, and the avocado-mango salad was the perfect side dish for a refreshing summer lunch!

I cooked the cakes on a flat cast iron skillet. You could also grill them, or broil them in the oven. The cream on top is just avocado mayo mixed with horseradish (2-1 ration).

A little note on the oil used to dress the salad: I used avocado oil because it’s a healthy fat and its taste is neutral. You can replace it with olive oil, but the flavor will change slightly. In this case I wanted to highlight the flavor of the ingredients and that’s why I decided to go for the avocado oil.

Hope you try it and love it!

Salmon Cakes with Avocado en Mango Salad

Ingredients (Serves 2)

For the Salmon Cakes

  • 6 oz Wild Pink Salmon can (water drained), 2
  • Almond Flour, 2 Tbsp
  • Finely chopped parsley, 2 Tbsp (or Cilantro)
  • Garlic powder, Smoked paprika, Himalayan pink salt, and Pepper, 1/4 tsp of each
  • Eggs, 2
  • Coconut oil, 1/2 Tbsp (to coat the skillet)

For the Salad

  • Mango, 1
  • Avocado, 1
  • Cucumber (pealed), 1/2
  • Jalapeño (seedless), 1/2
  • Cilantro (finely chopped), about 2 Tbsp
  • Red onion (finely chopped), about 2 Tbsp
  • Juice of 1/2 Lime
  • Avocado Oil, 1 Tbsp
  • Salt, 1/4 tsp

Steps

For the Cakes

Mixed all the ingredients in a bowl.

Using you hands shape the paste into 4 patties.

Melt the coconut oil on a cast iron skillet at medium/high flame. Cook the cakes for 3 minutes uncovered. Turn them over and cook for 3 more minutes covered, or until fully cooked. Be careful not to overcook them.

Note: I covered mine with a deeper cast iron pan.

For the Salad

Cut the mango, avocado en cucumber into small cubes.

Place all the ingredient in a bowl. Drizzle with the lime juice, olive oil and salt. Mix well.

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