Salmon and Cauliflower Cakes with Lemon Vinaigrette

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings

Ingredients
  

  • 1 pound cooked and flaked salmon
  • 1 large egg beaten
  • Sea salt and freshly ground black pepper to taste
  • 1 cup chopped cauliflower florets
  • 2 tablespoons almond flour or almond meal
  • 1 tablespoon chopped parsley
  • 1 medium shallot minced
  • 1/2 teaspoon garlic powder
  • 1 tablespoon coconut oil
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 2 teaspoons honey
  • 1 teaspoon dried dill
  • 6 cups baby arugula

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, mix the first 8 ingredients (salmon through garlic powder). Form salmon mixture intopatties.
  • In a large skillet over medium heat, heat coconut oil. To the skillet, add the salmon patties and brown oneach side for 5 minutes, until golden brown.
  • In a large baking dish, place the salmon cakes and place in the oven. Cook for 10 minutes, until the centerof the cakes are warm and cooked through.
  • In a medium bowl whisk together the lemon juice through the dill. Place the salmon cakes on a bed ofarugula and drizzle over the sauce to serve.
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