Whenever I check my blog stats it is certain that my sole fish cake recipe will get a hit. Even if just one lone person visited From Trex to Tigress on any given day, they will look at that post. It is also my most common search. People like the recipe and are using it I imagine. So, let’s give the people what they want. Let them eat fish cakes! Imagine that. My most popular post is a recipe. I guess stranger things have happened.
Here is another fish cake recipe to start off your week of healthy meal planning. My salmon fish cakes. You can also call them salmon burgers.
Let’s get in the kitchen and get to it.
You will need:
-two garlic cloves
-2 sprigs of green onion
-a teaspoon of fresh thyme
-Juice from 1/2 lemon
-oh, and of course about one and a half pound of fresh, wild, skinless salmon.
1. First, assemble your initial ingredients and the salmon on a cutting board. Season your cut of salmon with the juice of half the lemon, sea salt and pepper to taste, and about one generous teaspoon of onion powder.
2. Once the salmon has been dressed by rubbing in ingredients well, use a fork to shred apart the cut of salmon. Shred that baby into pieces and add a few more squirts of lemon juice while you’re at it.
4. Take a clean cutting board. Finely chop two washed sprigs of spring onion, and two cloves of garlic. A little fresh thyme is also a nice addition right now, but unfortunately I have run out. (note to grocery list.)
11. Once ready to cook, take your salmon patties from the fridge. Coat a skillet with your cooking oil of choice on medium to high heat. I use coconut oil now and I love it. Once the skillet is nice and hot, go ahead and transfer your patties from the plate and into the skillet. Cook them for about one minute per side until they are nicely browned on each side. Once browned, put your patties on a foiled lined baking sheet.