3 tablespoons melted ghee, divided
10 ounces canned wild salmon
3 scallions, thinly sliced (about ⅓ cup)
2 tablespoons finely minced fresh cilantro
1⅓ cup mashed baked sweet potato
finely grated zest from ½ medium lemon
1 tablespoon minced jalapeño pepper (optional)
2 large eggs
½ teaspoon red pepper flakes
Freshly ground black pepper
3 medium lemons, cut into wedges (optional)
1. Preheat the oven to 350°F
2. Use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee.
3. In a large bowl, mix together the salmon, scallions, and cilantro. Add the mashed sweet potato to the mixture, and gently combine.
4. Mix in the lemon zest, jalapeño (if using), the remaining two tablespoons of ghee, eggs, and red pepper flakes.
5. Season with salt and pepper to taste.
6. Use your hands to mix everything together.
7. Scoop a quater cup of the mix and flatten with the back of a spoon.
8. Bake the salmon cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
9. Transfer the cakes to a wire rack to cool.
10. Serve with lime wedges, and kefir and avocado sauce
What are the benefits of this dish?
Cold water fish, such as salmon, are excellent sources of health-promoting omega-3 fatty acids, vital nutrients that make up the building blocks for healthy cell membranes.
These fatty acids can help promote a healthy anti-inflammatory response making them beneficial for joint pain/inflammation. They are known to help with skin and brain health and they have been found to offer cardiovascular protection.
Salmon is also a very good source of protein which helps us have a better control of blood sugar levels and provides us with the amino acids that our bodies need to make muscles, tissues, hormones, neurotransmitters and health-protective antibodies.
Source: modified from Nom Nom Paleo