Salmon Cakes with Coconut Cream

Salmon Cakes with Coconut Cream and Strawberry Mango Salsa

• • 1 pound salmon fillet, skin and pin bones removed, finely diced

  • 1 carrot, minced

  • 1 celery stalk, minced

  • 1 tablespoon minced ginger

  • 1 tablespoon minced jalapeno pepper

  • 2 garlic cloves, minced

  • 2 eggs

  • 1/4 cup bread crumbs (or tapioca/coconut/almond flour for gluten-free)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 tablespoon olive oil or coconut oil

  • 1 mango, peeled and diced

  • 8 strawberries, hulled and diced

  • 2 tablespoons minced red onion

  • 1/2 red bell pepper, minced

  • handful fresh cilantro, chopped

  • juice of 1 lime

  • 1 can unsweetened, full-fat coconut milk, chilled overnight in the refrigerator

Cook's Note: You can use canned salmon, but it can be a little scary. I've opened cans still containing skin and bones mixed in with the meat. :(

In a bowl, combine the salmon, carrot, celery, ginger, jalapeno, garlic, eggs, bread crumbs/flour, salt and pepper, using your hands to thoroughly mix the ingredients. Shape into 8 cakes.

Heat a large, cast iron skillet over medium heat until very hot, and add the oil. Cook the salmon cakes for 4-5 minutes on each side, until golden brown.

Meanwhile, mix the salsa in another bowl by combining the mango, strawberries, red onion, red pepper, cilantro and lime.

Open the bottom end of the chilled coconut milk and pour out the liquid. The top end of the can should be about 2/3 full of hardened coconut cream. Scoop out the cream and use an electric mixer to beat the cream until smooth and fluffy.

Serve each salmon cake with a spoonful of the coconut cream and salsa.

Yields 8 salmon cakes (2 per serving)

Recipe from Curly Girl Kitchen, adapted from Paleoplan.com