the Ali Conklin
  • Food Blog
  • About
  • Lets Work Together
    • Custom Recipes
    • Pantry 101
    • Coaching
  • Contact

Spring Is Here: Carrot Salmon Cakes

4/4/2019

Comments

 
Carrot Salmon Cakes | www.thealiconklin.com
     I’ve been making a conscious effort to be healthier. Not that I wasn’t before, but my sweet tooth was getting a bit out of control, plus I made the decision a couple months back to manage my PCOS with diet and lifestyle rather than with medication (honestly, I hate taking pills. Talk about an anxiety trigger). With this effort, I am learning a lot about not only my habits and cravings, but simple ingredient swaps I can do to make my go-to meals that much better for me.

     Enter salmon cakes. I LOVE making salmon cakes. They are crazy easy to do and are a great pantry dinner (I use canned salmon for these). Typically I make these using [gluten free] breadcrumbs and end up frying them in a pan with vegetable oil, but that’s old me. New me swaps for better ingredients that are still yummy and satisfying while being healthier. So this version has almond flour in place of breadcrumbs and coconut oil in place of vegetable oil.
Carrot Salmon Cakes | www.thealiconklin.com
     This time of year is one of my favorites. Not just because there is more sunlight, warmer days, and people are in good moods (though I quite enjoy all of that, too), but because so many of my favorite vegetables are in season. My most recent Misfits Box (use this link for 25% off your first box!) had a bunch of carrots with the greens still attached. Lots of people think the greens are good for nothin’ when really they are edible and delicious! Think a muted parsley flavor with just a tad of bitterness. I was craving salmon cakes the other day and decided “why not use both parts of the carrots?” to make them. 
Carrot Salmon Cakes | www.thealiconklin.com
fresh in the pan
Carrot Salmon Cakes | www.thealiconklin.com
after flipping - nice golden brown!
     ​The best part is they keep very well in the fridge for up to three days, just reheat and serve the next day! This makes my meal planning way easier (because, yes, in an effort to not only be healthy but to save money I am bringing my own lunches to work). Anyway – I never like to keep what I say before a recipe too long since duh you’re here for a recipe and not my babblings, so without further ado here it is!
Carrot Salmon Cakes | www.thealiconklin.com
Carrot Salmon Cakes
Makes: 6-8 patties depending on preferred size
Prep Time: 15 minutes
Cook Time: 20 minutes

You Will Need:
  • 2 6oz cans salmon, drained
  • 2 TBS chopped carrot greens (or parsley)
  • 3 TBS shredded carrot
  • 1 TBS thinly sliced scallion
  • 1/4 tsp garlic powder
  • 1/2 cup almond flour
  • 2 large eggs
  • salt and pepper, to taste
  • 2 TBS coconut oil
 
  1. Combine all ingredients except for the coconut oil in a bowl and mix until well combined and able to stick together without falling apart (if need be, add 1 TBS more of almond flour). When adding the salt and pepper it is really up to you for taste, but I recommend a couple large pinches of salt and a single pinch of black pepper.
  2. Melt coconut oil in a large pan over medium high heat and let the pan get hot (1-2 minutes). Working in batches if they do not all fit comfortably, place salmon cakes in pan. Let cook for 5-8 minutes until golden brown. Flip and repeat on the other side.
  3. Remove cakes and put on a plate lined with paper towel to absorb excess oil. While still hot sprinkle on a little more salt, if desired. Let cool for a couple of minutes.
  4. Serve as is or with your choice of dipping sauce (I served with an artichoke antipasto this time, but have done garlic caper aioli, olive tapenade, and dijon mustard in the past). If saving, place airtight in the fridge for up to 3 days, reheating before serving. Enjoy!
Comments
    Picture

    Author

    Ali is a Brooklyn based blogger and Certified Health Coach with the Institute of Integrative Nutrition, providing you with recipes to inspire you to cook more at home! She is a firm believer in knowing that eating healthy can be made easy and inexpensive if you simply know how to cook and understands that for the average person there needs to be balance between "healthy" and "unhealthy". Whether you are looking for easy weeknight recipes, delicious snacks, or want to try something new, Ali's recipes are easy to follow at all skill levels! For more info about Ali and her offerings, check out the About page.

    my foodgawker gallery

    my healthy aperture gallery

    Categories

    All
    Appetizer
    Asian
    Avocado
    Baking
    Berries
    Breakfast
    Broccoli
    Brunch
    Cheese
    Chicken
    Chickpeas
    Christmas
    Cookies
    Dairy Free
    Dessert
    Dinner
    Dip
    Drinks
    Easter
    Egg
    Fall
    Gluten Free
    Grain Free
    Healthy Snacking
    Holiday
    Lemon
    Low Carb
    Meat
    Mexican
    Pasta
    Pear
    Pie
    Pumpkin
    Quinoa
    Raw
    Salad
    Sauce
    Seafood
    Side Dish
    Soup
    Spinach
    Spring
    Squash
    Steak
    Summer
    Tacos
    Thanksgiving
    Toast
    Tomato
    Valentines Day
    Vegan
    Vegetarian
    Whole Grain
    Winter
    Zucchini

    RSS Feed

    logo
    Food Advertising by
© 2020 The Ali Conklin   |   Privacy Policy   |
  • Food Blog
  • About
  • Lets Work Together
    • Custom Recipes
    • Pantry 101
    • Coaching
  • Contact