Salmon Cakes


• 1 (6oz) cans wild-caught salmon

• 1 green onion, sliced

• 1 tbsp. Dijon mustard

• 1 lime, juiced

• 1 egg

• 1/4 cup organic or grass-fed yogurt

• 1 tbsp. coconut flour

• 1 yellow onion, chopped

• 1 tbsp. EV Olive Oil

• 1 tbsp. Dijon mustard

• Salt and pepper to taste


1.) Drain the canned salmon. In a medium sized bowl break up the

salmon with a fork and combine it with the onions, mustard, lime juice,

egg, yogurt and coconut flour. Form the mixture into 6 equal-sized

cakes. Heat the coconut oil in a large skillet over medium heat. Fry the

cakes in batches if necessary, 5 minutes on each side, then let them

drain on paper towels.

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