I don’t know about you, but sometimes I get tired of burgers. Turkey burgers, beef burgers, pork burger… Sick of them. So I decided to live on the wild side and try something new: Salmon cakes! Not quite burgers, but they definitely fit the bill for a nice portable lunch! Another plus is that they didn’t stink up the lunch room when I warmed them up. Thank goodness! I would hate to be that person, because that person sucks.

This recipe is awesome and very easy. Shockingly, even my mother liked them! She took two for lunch one day and was extremely disappointed to learn that there was no more. So let’s get to it!

First, gather all of your ingredients: canned salmon, eggs, green onions, dill, ginger, red pepper flakes, s&p, coconut oil, and lemons.

Drain the water from the salmon and put in a large mixing bowl.

Add eggs, chopped green onions, and spices.

Mix well. Easy, right? The mixture will seem a little bit loose, but I promise you everything will be okay.

Melt the coconut oil in a medium frying pan. Add two large spoonfuls of the salmon mix until they are about the size of a pancake. Now LEAVE THEM ALONE! Do not poke or prod them or they will fall apart.

After about three minutes, flip the patties and let them cook for three more minutes.

This yields four pancake size patties. I cooked them in two batches to make sure they browned evenly. Drain the finished cakes on paper towel. Next up: ginger mayo sauce! I want to forewarn you that this makes a LOT of mayo. I will give the full recipe below, but I would consider halving it.

Gather all of your ingredients: eggs, apple cider vinegar, yellow mustard, s&p, cayenne pepper, ground ginger, and olive oil.

Combine all the ingredients but the olive oil in a blender.

Cover and blend on low for five seconds.

Now, continue to blend and add the olive oil VERY SLOWLY. This will allow the mayo to set up and thicken.

Transfer to an air tight container for storage. This is just my thing, but the ground ginger has a weird taste to me and if I made it again I would use fresh ginger.

Annnnnd there you have it. A delicious idea for lunch and a really quick and easy meal! As always, feel free to add or omit ingredients to suit your taste.

Thanks for stopping by today and live Aloha!

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Paleo Friendly Meals: Salmon Cakes with Ginger Mayo Sauce

Per Serving 539 calories

Fat 56 g

Carbs 2 g

Protein 10 g

10

Ingredients

Salmon Cakes

• 1 - 14 oz can of salmon
• 3 eggs
• 4 diced green onions
• 1 tbsp dried dill
• 1/2 tsp ground ginger or 1 tbsp fresh chopped ginger
• Dash of red pepper flakes
• Fresh ground pepper
• Sea salt
• 1/4 cup coconut oil
• Juice of one lemon

Ginger Mayo

• 2 eggs
• 2 tbsp apple cider vinegar
• 1 tsp yellow mustard
• 1 tsp sea salt
• 1/4 tsp pepper
• 1/4 cayenne pepper
• 1 tsp ground ginger or 1 tbsp chopped fresh ginger
• 2 cups olive oil

Instructions

1. Drain the water from the canned salmon and put in a large mixing bowl
2. Add eggs, green onions, and spices
3. Mix well
4. Heat coconut oil in a medium to large frying pan over medium heat
5. Spoon mixture into pan to form pancake size patties
6. LEAVE THEM ALONE FOR ABOUT THREE MINUTES OR THEY WILL FALL APART
7. Flip patties over and cook for three more minutes
8. Drain finished patties on paper towel
9. Combine all ingredients but the olive oil in a blender and blend on low for 5 seconds.
10. While on low, add the olive oil slowly, little by little, until the mixture becomes thick like mayo