Last week was hotter than it’s been, and I try not to use the oven as much when it’s really hot outside. So I made the kids healthy dairy-free ice cream for breakfast every day, with half the dates, and added protein powder. Actually the ice cream for breakfast theme has continued into this week – who knows when it will end
Since Ashley has MTHFR (a genetic disorder that an estimated 60% of people have, which makes detoxifying difficult) we hardly ever eat seafood. Instead, Ashley takes krill oil, which is the best fish oil in my opinion. It isn’t high in mercury and other toxins found in seafood (especially tuna), and krill is the only fish oil I know of that contains the coveted fat, phospholipids. Phospholipids are much more bioavailable, and I see a huge difference in Ashley’s cognitive ability when she takes it.
So when I buy wild Alaskan salmon it’s a huge treat. And because I make it on the stovetop it doesn’t cause the AC to run like crazy like a hot oven would. These salmon cakes made my whole family swoon. They are seriously awesome.
1 pound wild Alaskan salmon
1/4 cup cashew flour (almond flour would also work, but I think the cashew flour adds creaminess)
1/4 cup arrowroot flour
1 tablespoon gluten-free Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/2 teaspoon crushed chili (optional)
1/4 teaspoon smoked paprika
coconut oil for cooking
- Remove the skin and finely chop the salmon.
- Add the chopped salmon and the rest of the ingredients to a mixing bowl and combine.
- Place a 12 inch skillet over almost medium heat. Add a tablespoon of coconut oil when the skillet is ready.
- Drop the mixture in piles into the skillet. Flatten the piles into nice round cakes. (The size is up to you. I make about 6 cakes.)
- Cook until nicely browned, then flip and repeat on the second side.
- I like to eat it over salad tossed in my dairy-free caesar dressing.
Makes 6 cakes.
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