Monday, January 13, 2014

Salmon Cakes with Avocado Basil Zucchini Noodles

These recipes are gluten-free, dairy free, and paleo.

Salmon Cakes
1 small onion, finely chopped
Olive oil
1 cup or more almond flour
2  - 6 ounce salmon filets, skin and bones removed
1 egg, beaten
1 tablespoon homemade mayonnaise
1 tablespoon dried minced parsley
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
Heat about 1 tablespoon olive oil in a large skillet over medium high heat.  Add onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes.  Set aside and let cool.

Finely chop fish into small cubes about 1/4 of an inch.  Place fish into a bowl, add 1/3 cup almond flour, onion, egg, mayonnaise, parsley, Tabasco and salt.  Gently mix all ingredients until well combined.  Place bowl into refrigerator to chill slightly.

Pour remaining almond flour (and you may need more) into a shallow dish.  Form salmon mixture into 4 patties.  Dip patties into almond flour to coat on all sides.

Add some olive oil to the skillet and heat over medium high heat.  Cook salmon cakes for about 8 minutes, turn and cook until golden brown and fish is cooked through.

From our daughter, she gave us this really cool kitchen instrument that you can make vegetable noodles with. It is called a Paderno Spiral Vegetable Slicer.  It is really cool.  We actually tried it one night with some Japanese Sweet Potatoes.  Tonight I used it with zucchini.

Avocado-Basil Zucchini Noodles
1 tablespoon plus 1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon chili powder
1 avocado
1/4 cup olive oil
1 tablespoon dried basil
1 garlic clove, minced
In a food processor, add all ingredients and blend until smooth.
1 zucchini, spiral cut
Bring a pan of water to a boil, add zucchini and cook slightly.  Drain.  In a bowl toss zucchini and sauce together and serve.

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