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Thread: Salmon cakes w/ almond flour

  1. #1
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    Apr 2011
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    Salmon cakes w/ almond flour

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    Amigawd. I am brilliant.

    Sorry about the crappy BB photo btw.

    I made these for lunch and had to share. I kinda eyeballed it, so don't sue me if they crumble haha!

    1 lg egg
    1 213g can of wild sockeye salmon
    generous Tsp of powdered/grated Parmesean
    dash pepper
    dash Himalayan salt (sea salt works, i'm being fancy today)
    sliver o'butter
    about 1 cup of almond flour

    Step 1:Mush it all around, add more almond if it's too sloppy, you want it like meatball/burger mix
    Step 2:Shape into patties (i made 4, but they're pretty filling, i suppose you could make meatballs. Hell, shape it into a feckin' triangle if you want)
    Step 3: Bake at 425 for about...10mins. Finish for about 5 under the broiler until brown.
    Step 4: Nom voraciously

    NOTE: Make sure you add the oil from the canned salmon. It helps keep things moist.
    Last edited by Nion; 06-16-2011 at 10:35 AM. Reason: Note added
    I'm a paleo foodie, come check out my recipes: http://strangekitty.ca/

  2. #2
    Join Date
    Nov 2010
    Location
    Ohio, its not the heart of it all
    Posts
    9,519
    Quote Originally Posted by Nion View Post
    Amigawd. I am brilliant.

    Sorry about the crappy BB photo btw.

    I made these for lunch and had to share. I kinda eyeballed it, so don't sue me if they crumble haha!

    1 lg egg
    1 213g can of wild sockeye salmon
    generous Tsp of powdered/grated Parmesean
    dash pepper
    dash Himalayan salt (sea salt works, i'm being fancy today)
    sliver o'butter
    about 1 cup of almond flour

    Step 1:Mush it all around, add more almond if it's too sloppy, you want it like meatball/burger mix
    Step 2:Shape into patties (i made 4, but they're pretty filling, i suppose you could make meatballs. Hell, shape it into a feckin' triangle if you want)
    Step 3: Bake at 425 for about...10mins. Finish for about 5 under the broiler until brown.
    Step 4: Nom voraciously
    I <3 you. Seriously, I do.
    Georgette

  3. #3
    Join Date
    Apr 2011
    Location
    New Westminster BC
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    I'm actually unable to edit photos and eat at the same time, they're so good. I'm too busy nomming like a starved villager
    I'm a paleo foodie, come check out my recipes: http://strangekitty.ca/

  4. #4
    Join Date
    Jun 2011
    Location
    Raleigh, NC
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    That looks fantastic! Thanks!!

  5. #5
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    Jun 2011
    Location
    Atlanta, GA
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    Looks yummy!

  6. #6
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    May 2010
    Location
    Sussex
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    I made something very like this but without butter - and cooking in the oven made them dry. I prefer cooking in the oven as they can break up in the frying pan when turning them over! BUT - they came out v. dry. Does the butter keep them moist?

  7. #7
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    Apr 2011
    Location
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    Quote Originally Posted by breadsauce View Post
    I made something very like this but without butter - and cooking in the oven made them dry. I prefer cooking in the oven as they can break up in the frying pan when turning them over! BUT - they came out v. dry. Does the butter keep them moist?
    add your goose grease to the mix.... you did render all that goose skin last time right :-)
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  8. #8
    Join Date
    Apr 2011
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    Quote Originally Posted by breadsauce View Post
    I made something very like this but without butter - and cooking in the oven made them dry. I prefer cooking in the oven as they can break up in the frying pan when turning them over! BUT - they came out v. dry. Does the butter keep them moist?
    That, and definitely toss the oil from the canned salmon in there too.
    I'm a paleo foodie, come check out my recipes: http://strangekitty.ca/

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