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Salmon and Cauliflower Cakes with Lemon Vinaigrette
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
4
Servings
Ingredients
1x
2x
3x
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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