Salmon Cakes with Mango Salsa

Serves: 6 cakes
Source:  Every Last Bite

INGREDIENTS

• 1 1b salmon
• 2 eggs
• ⅔ cups almond flour
• 2 tbsp fresh ginger, grated
• 2 tbsp tamari
• ½ tbsp sesame oil
• 1 tbsp lime juice
• 1 tsp lime zest
• ½ cup scallions, chopped
• ¼ cup coriander/cilantro, chopped
• 2 tbsp oil

INSTRUCTIONS
Cut the salmon into 1cm sized cubes

In a bowl combine the eggs, almond flour, ginger, tamari, sesame oil, lime and scallions, stir until well combined

Add in the cubed salmon and coriander and mix until the salmon is evenly distributed throughout the mixture

Form cakes approximately 3 inches in diameter and place on a parchment paper lined baking sheet. The cakes can be made up to this point and then stored in the fridge overnight.

Heat oil in a frying pan over medium heat

Saute the cakes for approximately 7 minutes per side or until they turn a golden brown in color

Serve topped with the fruit salsa. Enjoy!



FRUIT SALSA

Serves: 1½ cups

INGREDIENTS
1 mango
1 kiwi
1 tbsp chopped jalapeño
1 tbsp lime juice
1 tbsp lime zest
1 avocado

INSTRUCTIONS
Cut the mango and kiwi into ¼ inch sized pieces
Finely dice the jalapeno and combine with the fruit, lime zest and juice

You can make this up to a day in advance and store in the fridge, right before serving cut the avocado into ¼ inch sized pieces and stir into the salsa

Serve a large spoonful of salsa on each salmon cake.