Salmon Cakes with Tarragon Aioli - Whole30/Paleo | PrimalGourmet

Name: Salmon Cakes with Tarragon Aioli - Whole30/Paleo | PrimalGourmet
Cuisine: American
Ingredients: 2 cups fresh, raw, wild salmon – minced using a food processor; 1/2 cup onion – finely diced; 1/2 cup celery – finely diced; 1/4 cup red bell pepper – finely diced; 1 tbsp fresh basil – finely chopped; 1 tbsp granulated garlic; 1/2 tsp cayenne pepper (add an extra 1/2 tsp if you like it spicy!); 1 tsp kosher salt; 1/2 tsp freshly-cracked black pepper; 1 whole egg – free range, organic; 3-4 tbsp avocado oil; 1/2 cup whole30 compliant mayo, for Aioli; 1 packed tsp fresh tarragon, for Aioli; 1 tbsp lemon juice, for Aioli; 1 packed tsp fresh garlic – garlic, for Aioli; 1/4 tsp freshly-cracked black pepper, for Aioli

7 steps

Updated at: Thu, 17 Aug 2023 14:10:06 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories467.7 kcal (23%)

Total Fat39.7 g (57%)

Carbs3.7 g (1%)

Sugars1.5 g (2%)

Protein24 g (48%)

Sodium673.8 mg (34%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Salmon Cakes

2 cupswild salmon

fresh, raw, minced using a food processor

½ cuponion

finely diced

½ cupcelery

finely diced

¼ cupred bell pepper

finely diced

1 Tbspfresh basil

finely chopped

1 Tbspgranulated garlic

½ tspcayenne pepper

add an extra 1/2 tsp if you like it spicy

1 tspkosher salt

½ tspblack pepper

freshly-cracked

1whole egg

free range, organic

3 Tbspavocado oil

Tarragon Aioli

½ cupmayo

whole, 30 compliant, for Aioli

1 tspfresh tarragon

for Aioli

1 Tbsplemon juice

for Aioli

1 tspfresh garlic

garlic, for Aioli

¼ tspblack pepper

freshly-cracked, for Aioli

Instructions

Step 1

For the Tarragon Aioli: Add all ingredients to a bowl and mix until well-combined. Cover, set aside or refrigerate while you cook your Salmon Cakes.

Step 2

For the Salmon Cakes: Using your hands, thoroughly combine all ingredients in a large mixing bowl. The mixture will be loose at first but after a few minutes it will come together and bind.

Step 3

Using a 1/4 cup measuring cup, scoop mixture and set onto a tray lined with plastic wrap. Do not form into patties just yet – read step 3 first.

Step 4

To prevent the mixture from sticking to your hands, rub them with a bit of avocado oil. Then, delicately form the balls into patties. See, much easier!

Step 5

Preheat a non-stick, cast-iron or high-quality stainless steel skillet set over medium heat. Add 2-3 tbsp of avocado oil and allow oil to come up to temperature before adding patties. *Tip: Avoid overcrowding the pan. Instead, work in batches.

Step 6

Cook patties 3 minutes then flip using a slotted fish spatula. Cook an addition 3 minutes for well-done. **Cook 2 minutes per side for a medium-rare centre.

Step 7

Transfer cooked patties to a serving platter and serve with Tarragon Aioli.

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