Pic of Coconut Flour Salmon Cakes Gluten free SCD PALEO

Coconut Flour Salmon Cakes Gluten Free SCD PALEO

Summary:  These Coconut Flour Salmon Cakes Gluten free SCD PALEO are a game changer!  These gems are way better then traditional restaurant versions AND they eliminate all those filler ingredients like breadcrumbs, mayonnaise, and Worcestershire;  see below for why I never use those ingredients!   When you open my fridge you’ll often find these salmon cakes for quick grab, but they are totally EASY, eloquent, and redic delic as an appetizer or entree for guests and at holiday celebrations.  This recipe uses coconut flour and eggs as binder, and they hold their shape beautifully!  They are PALEO, SCD, GAPs, and UMass IBD-AID legal.  They are FODMAP and AIP legal with the garlic and onion HACK and other modifications detailed below.  Truth be told, we often snack these at the end of the night, with a glass of red wine (a great anti-inflammatory — see here), candle light, and a drizzle of real fermented SCD Dijon Mustard — recipe is on my Pinterest Condiment Board.  This is the lifestyle pillar I talk about so often!  Hitting your body with safety signals from as many different directions as possible truly FEELS and tastes great!

Coconut Flour Salmon Cakes Gluten free SCD PALEO → I wouldn’t think of not having these for Christmas celebrations, and incredibly special for Good Friday meatless meal with repeat Easter Day! 

Coconut Flour Salmon Cakes Gluten Free SCD PALEO

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: Entree, Snack, Appetizer

Coconut Flour Salmon Cakes Gluten Free SCD PALEO

So eloquent and redic delic as an appetizer, snack quick grab from the fridge, or as entree for family and guests at holiday celebrations. Great tradition on meatless Good Friday! They are especially wonderful at the end of the night, with a glass of red wine (truly an anti-inflammatory see here), and candle light. Hitting your body with many safety signals FEELS and TASTES so great! The best: this recipe is way better than traditional restaurant versions which have filler ingredients like breadcrumbs, mayonnaise, and Worcestershire. Using coconut flour and eggs as binder, they hold their shape beautifully! Enjoy!

Ingredients

    Coconut Flour Salmon Cakes:
  • 2-6 oz cans of Wild Planet Sustainable Caught Wild Alaska Pink Salmon
  • 2 eggs, beaten
  • 1/4 c chopped red onion
  • 1-2 cloves garlic finely chopped
  • 1 tsp Savory Spice Blend (see below)
  • 2 tsp SCD dijon mustard (see Pinterest Condiment board)
  • 1-2 tsp coconut flour
  • coconut oil for frying
    Savory Spice Blend. Tip: Make it in bulk to have on hand. I use it in many recipes!
  • 1/2 Tbsp each sage, rosemary, sea salt, paprika
  • 1 Tbsp each garlic granules and onion granules
  • 1 tsp black pepper

Instructions

  1. Drain the salmon.
  2. Combine all ingredients except coconut flour & coconut oil.
  3. If the mixture is runny, sift coconut flour on top and mix well.
  4. Heat enough coconut oil to create ~ 1/8" layer on the bottom of a cast iron skillet.
  5. Using a 1/4 cup measuring cup, scoop up and drop 3 or 4 spoonfuls of batter onto the hot skillet; flatten slightly. Here's my big tip: Don't crowd the salmon cakes! Leave room between them and they will brown beautifully!
  6. Saute or fry until a gorgeous golden crust forms; flip and repeat.
  7. Plate and enjoy with a drizzle of SCD Dijon Mustard, recipe on the Pinterest Condiment Board!

Notes

Healing diets and Coconut Flour Salmon Cakes are: Gluten free, SCD, PALEO, GAPs, and UMass IBD-AID legal as-is. Enjoy!

FODMAP: The FODMAPS in garlic and onion are the fructans (oligosaccharides) which are not fat soluble. Therefore, saute garlic and onion slices in the coconut oil and then pull the slices out before adding the patties to fry. In this manner, you achieve garlic and onion infusion through the oil without the FODMAPs!

AIP: In the Savory Spice Blend, omit the paprika and black pepper. Instead substitute 1/2 Tbsp ground ginger. For the eggs, omit and try substituting 1/4 cup mashed bananas, plantains, or applesauce and increase coconut flour to about 1/4 cup in order for the patties to hold together. Also see here for other egg substitute ideas

http://biomeonboardawareness.com/coconut-flour-salmon-cakes-gluten-free-scd-paleo/

Coconut Flour Salmon Cakes Gluten free SCD PALEO and the Healing Diets:

PALEO, SCD, GAPs, and UMass IBD-AID:  legal as-is.  Enjoy!

FODMAPs:

Garlic and onion:  Garlic and onion FODMAPs are not fat soluble therefore you can achieve garlic and onion infusion through the oil.  How?  Saute garlic and onion slices in the hot coconut oil before adding the patties to fry.  Remove the garlic slices prior to frying the patties.   Alternatively, use the green parts of spring onion or chives as a replacement for onion.

AIP: In the Savory Spice Blend, omit the paprika and black pepper and instead substitute 1/2 Tbsp ground ginger.  For the eggs, omit and try subbing 1/4 cup mashed bananas, plantains, or applesauce and increase coconut flour to about 1/4 cup in order for the patties to hold together.  Also see here for other egg substitute ideas. 


Why I NEVER use Mayonnaise  and Worcestershire Sauce

Most commercial versions of mayo and Worcestershire Sauce contain what I call cheat recipe ingreds because they contain hidden crummy gut harming ingredients.  While you certainly can make your own clean whole foods version of mayonnaise and even Worcestershire Sauce, I don’t waste the time since there’s so many ways to substitute for it in recipes.

What’s in commercial mayo that I don’t like?  

Lets label decode Hellman’s Real Mayonnaise.  Ingredients are: Soybean Oil,  Water, Whole Eggs, and Egg Yolks, Vinegar, SaltSugar, Lemon Juice, Concentrate Calcium Disodium EDTA (Used to Protect Quality), Natural Flavors.  The red colored ingredients are GMO, high Omega-6 rancid pro-inflammatory industrial seed oils or CAFO product, industrial salt which is associated with autoimmunity (in lieu of sea salt), and/or chemicals. Certainly nothing real there.

What’s in commercial Worcestershire Sauce that I don’t like?  

Lea & Perrins Original Worcestershire Sauce ingredients are:  Distilled white vinegar, anchovies, garlic, molasses, onions, salt, sugar, water, chili pepper extract, cloves, natural flavorings, tamarind extract.  The red colored ingredients are GMO, industrial salt (in lieu of sea salt), chemicals, and for molasses, GMO since: “According to U.S. labeling laws, “molasses” simply means the thick syrup byproduct of processing sugar beets or sugar cane. Since 95% of the sugar beets grown in the U.S. are genetically-modified, you want to avoid molasses unless you specifically know that it is from sugarcane.” -From Food Renegade post which label decodes FRENCH’S WORCESTERSHIRE SAUCE which is even more loaded with yuck than the Lea & Perrins I highlight!


Conclusion

Give these Coconut Flour Salmon Cakes Gluten free SCD PALEO a try and stockpile them for easy grab from your fridge.  I hope you enjoy this recipe as much as my tribe!  

It is amazing how many holiday foods we keep in rotation throughout the year.  Why notl?!?  Great Whole Foods Eating is a lifestyle!

In health through redic delic awareness:

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