A new take on the classic crab cakes, these are perfect when cleansing in the summer when shellfish is off limits. Or try them as larger patties for delicious fish burgers. I would serve these alongside regular grass-fed burgers for a really yummy twist on a surf and turf dinner. Any way you make them, they’ll be a hit. Just make sure to use wild salmon, not farmed. Wild salmon is in season right now, so enjoy!
prep time: 20 minutes
cooking time: 20 minutes
Makes 6 small cakes or 3-4 large burgers
up to ¼ cup coconut oil for cooking
8 ounces cooked wild salmon
½ cup minced red onion
¼ cup roughly chopped parsley
2 tablespoons chia seed powder (ground in a spice or coffee grinder)
1 1/2 teaspoons sea salt
juice of ½ lemon
½ cup Cashew Cheese
2 tablespoons chopped pickle
1 teaspoon dried or fresh dill
1 teaspoon sea salt
Make the tartar sauce by mixing the cashew cheese, chopped pickle, dill, and salt.
Stir well, set aside.
Flake the salmon into a large bowl, and if you haven’t already done so, grind chia seeds in a coffee or spice grinder (or blender) until you have a powder and combine with the remaining ingredients.
Form into desired sized patties.
Heat a large pan over medium high heat. Add a few tablespoons of coconut oil.
When the oil begins to smoke, carefully add the patties and cook for a 2-3 minutes to brown then flip and cook for an addition 2-3 minutes.
Serve with a side salad and top with the tartar sauce.