Finally, a post about food!! Hurray hurray, jump up and down but don’t get too excited because this post is a lesson – a very important paleo mayonnaise lesson and one that is worth learning for those folks who figured that their creamy white blissful days of mayo were over after hopping on the paleo wagon. Most decent tasting mayonnaise options that you’ll find in the market are made with soybean oil and really should be avoided because soybean oil is only good for, well, nothing that I can think of… [Read more…]
After I made these yesterday I sent my husband a text message telling him that I just made the best salmon cakes ever. He replied back, “ever??” And my reply was, “EVER!!”
Now that you have a glimpse into how truly boring my life is and how excited I get about the little things like really great salmon cakes, I will happily share the recipe with you.
3 6 oz cans of wild caught Alaskan Salmon
3 omega 3 enriched eggs
4 diced green onions
1 tbsp dried dill
1/2 tsp ground ginger
a few shakes of red pepper flakes
about 1 tsp fresh ground pepper
a pinch of sea salt
about 1/4 cup coconut oil
3 tbsps of fresh squeezed lemon juice
Shredded green and purple cabbage
Drain the water from the canned salmon and dump into a large mixing bowl. Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well. In a large skillet heat the coconut oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan. You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes. Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil. Fry for 3 minutes on each side. IMPORTANT – do not mess with the patties once they are in the pan. Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart. Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the ginger mayo.
2 omega 3 enriched eggs
2 tbsps apple cider vinegar
1 tsp yellow mustard
1 tsp sea salt
1/4 tsp white pepper
1/4 tsp cayenne pepper
1 tsp ground ginger
2 cups light tasting olive oil
In a blender or food processor place all ingrediants except for the oil. Cover and blend on low while you count to 5. Continue to blend while you slowly, VERY SLOWLY add the olive oil. Once all the oil is in continue to blend while you again count to 5. Shut the blender or processor down at this point, and ta-da: home made ginger mayo for your best salmon cakes ever!!