Wild Salmon Cakes

Food as medicine highlight 

Wild caught salmon is a great source of anti-inflammatory omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA have been shown in research to beneficially impact inflammatory markers including C-reactive protein and blood pressure. DHA in particular is well known for its role in brain health. In addition to the cardioprotective and brain boosting benefits, salmon provides several important micronutrients including B-vitamins, potassium, and selenium. It’s one of my favorite protein sources! Ensure you purchase wild caught salmon to get the most benefit.  

Ingredients 

• 2 tbsp almond flour 

• 1/2 tbsp flaxseed meal 

• 1 can wild pink salmon, drained 

• 1 pastured egg 

• 1 tsp chili powder 

• ½ tsp salt 

• 2 tbsp avocado oil

• 1 ½ cups baby arugula 

Directions 

1. Crack egg into a bowl and whisk. Add almond flour, flaxseed meal, canned salmon, chili powder, and salt. Stir to combine, then form into patties (~3-4 patties). 

2. Heat avocado oil in a pan over medium heat. Once hot, add salmon patties to the pan and cook for 2-3 minutes on each side or until golden and crispy. 

3. Serve over arugula salad. 

*I made a quick, homemade “tartar sauce” by combining avocado oil mayonnaise with champagne vinegar and diced pickles to have alongside the wild salmon cakes.