Sunday, January 20, 2013
Salmon Coins Cajun Style with Lemon Garlic Aioli
So I was given this can of wild caught Alaskan salmon. The good stuff. I needed to use it. Having missed my grocery shopping yesterday, I had few choices today. My son and his bride to be were in town this weekend and we were out all day ordering the flowers, checking rehearsal dinner venues and, ahem, tasting cakes. (Just one little taste of her favorite. Sorry, Whole 30. This was my planned cheat. They only get married once, and the mother of the groom is usually not invited to these events. I was happy to be a part!) Then a morning of preparing breakfast for everyone. Chorizo Scramble. Yum. Monkey bread for my sweet toothed daughter to be. (She and I disagree on what is healthy, but I am trying to win her over in love. Sometimes that means making sweets and not partaking of them myself.)
So I gathered my courage while the kids were out registering at Target. But guess, what? No bones in this can! Woohoo. The little coin sized salmon cakes were a breeze to make. I had a little trouble with my home made mayo today, because my immersion blender broke. I rescued it with my Ninja and an extra egg. Life is good.
Salmon Coins Cajun Style
14.75 ounce can of wild caught pink Salmon, drained
1 cup very finely minced kale
1/4 cup finely minced red bell pepper
2 tbsp coconut flour
1 1/2 tsp Cajun Seasoning
1/2 tsp salt
Coconut oil for frying
Drain the salmon. In a medium bowl, mash the bones and skin in well if your can has them. Finely mince the kale and pepper and add them to the bowl. Combine with eggs, coconut flour, Cajun seasoning, and salt. Heat 2 tbsp of coconut oil in a heavy skillet. Use a scoop to measure out the salmon mixture and press it in with your fingers. Drop the mixture from the scoop onto the hot skillet.When the bottom is lightly browned and set, flip the cakes over and press the tops to shape them into disks. Brown and remove to a paper towel. You may need to add more coconut oil between batches.
Lemon Garlic Aioli
1/3 cup mayonnaise
1 tsp lemon juice
1/4 tsp crushed garlic paste
Combine mayonnaise, lemon juice and garlic paste. Let the flavors blend for 30 minutes or more before serving. Dip the salmon coins in the aioli.
6 servings 219 calories 17 g protein 14 g fat 4.7 g net carbs
Of course, there is no rule that you have to make these finger food salmon cakes like I did. They work just as well as regular patties. I used Paula Deen's Cajun seasoning. If you are using another blend, check for salt. You may need to add a bit more. The mayo I used today is a home made version in which I used lemon juice to make the mayo. So if you are using a commercial brand, you may want to up the lemon juice in the aioli to 1 1/2 - 2 teaspoons. One more thing. You could leave out the kale. It adds some nutrition, so I squeeze it into all sorts of recipes. Your choice. These are going into my storage for some lunches this week too. I am lucky enough to have a toaster oven to reheat them. They will not be quite as good as freshly made, but better than the standard lunchbox fare, and they will be great in a bento box.
Overall, it has been a great weekend, even if I did lose the services of my immersion blender.