Using greens in place of high-carb breads is a win-win in my book. Of course, I could make hamburger buns using almond flour or coconut flour, however, I`ve been in the habit of using healthy vegetables as buns for so long that i really don`t see the point. Further, lettuce buns are great at holding loads of condiments up against a burger. And I love smothering my burgers in condiments.
These salmon cakes, however, need no condiments as the spicy wasabi is already inside them along with cilantro, scallion and lime!
- 1 pound skinless salmon filet 1 tbsp fresh ginger, peeled and minced
- 1/4 cup fresh scallions, finely chopped
- 1/4 cup fresh cilantro, minced
- 2 large eggs
- 1 tbsp freshly squeezed lime juice
- 1/2 cup blanched almond flour
- 1 tsp celtic sea salt
- 1/4 cup wasabi powder
- 1 tbsp water
- Coconut oil for frying
Child Friendly Version
- 1 pound skinless salmon filet
- 1 tbsp toasted sesame oil
- 1 tbsp ume plum vinegar
- 1 clove garlic, pressed
- 1 tsp peeled and minced fresh ginger
- 1/4 cup chopped scallions (white and green parts)
- 1/4 cups toasted sesame seeds
- 2 large eggs
- 1 tbsp coconut flour
- coconut oil for frying
- Rinse the salmon, pat dry and cut into 1/4 inch cubes.
- In a large bowl, combine salmon, ginger, scallions, cilantro, eggs, lime juice, almond flour and salt.
- In a small bowl, combine wasabi powder and water to form a paste.
- Mix wasabi paste into salmon mixture.
- Form batter into 2-inch patties with your hands.
- Heat oil in a large skillet over medium high heat.
- Saute patties in batches until golden brown, 6 to 8 minutes per side and serve.