What’s Up, Hungry People!
If you’ve been following along, you know I’ve been on the hunt for the ultimate poached egg.
Remember last week when I swapped out hollandaise for avocado? Man, I nearly vowed to banish traditional eggs Benedict from my life forever.
But guess what?
A few weeks back, my mom sent me this knockout salmon cakes recipe she’d been enjoying on her Whole30 journey. And when I was vacationing in the Caribbean recently, my mornings were filled with salmon eggs Benedict.
So naturally, I pieced it together: it was time for salmon eggs Benedict!
The English Muffin Conundrum
Before you scratch your head about why this dish is labeled as paleo while there’s an English muffin on my plate, let me spill the beans. Yeah, I cheated with the muffin, but don’t sweat it. If you’re on a strict paleo diet, I’ve got you covered with an alternative for paleo-friendly English muffins.
Trust me though, these salmon cakes are next-level good just by themselves. Seriously, I spent the rest of the week devouring these cakes with nothing but some straightforward tartar sauce.
A Recipe for Convenience
Can you believe that this dish mainly relies on canned or jarred goods? No joke. I even gave it a second whirl using canned sweet potatoes. While the fresh ones definitely have the edge, the canned version doesn’t disappoint. In this recipe, the only ingredients that might qualify as ‘super fresh’ are the green onions, parsley, and perhaps the egg if you’re shopping close to cooking day.
Here’s What You Need
- Canned Wild Salmon: Provides the main protein and flavor base for the cakes; works well for a quick, easy dish.
- Sweet Potato: Adds natural sweetness, moisture, and binds the ingredients together; also offers a good dose of fiber.
- Egg: Acts as a binding agent to keep all the other ingredients together; provides structure to the cakes.
- Green Onions: Contribute a mild, tangy flavor that complements the salmon and adds a bit of color to the mix.
- Fresh Parsley: Offers a burst of freshness and color, while slightly counteracting the richness of the salmon.
- Paprika: Provides a smoky, earthy flavor and a dash of color, enhancing the overall depth of the cakes.
- Salt: Essential for seasoning; brings out the flavors of the other ingredients, making them more pronounced.
- Pepper: Adds a subtle heat and complexity to the flavor profile, complementing the other spices.
- Coconut Oil: Used for greasing the parchment paper; ensures that the cakes don’t stick while baking.
The Sweet Potato Hack
Mom also tossed me a quick hack—microwaving the sweet potato instead of roasting it. Just slice off the pointy ends, give it a good stabbing with a knife about six times, and zap it for two minutes. Easy-peasy, right? It comes out so tender that all you need is a hot pad and a spoon to scrape it out of its skin.
Once you’ve cooled the sweet potato for a couple of minutes, dump all ingredients—except for the coconut oil—into a bowl and mix it up. If you’re not too kitchen-savvy, have no fear; this is an easy one, folks.
Shape that salmon mixture into patties, aiming for about a quarter to a half-inch in thickness. Be patient if you’re going for the thicker ones; they’ll need a bit more time in the oven, but they’re worth the wait.
The Oil Situation
The trick to getting a perfectly-cooked salmon cake lies in your parchment paper setup. Brush it with an oil that matches your diet. I went with coconut oil because it aligns with the paleo theme, but if you’re not sticking to those guidelines, feel free to use olive oil or even vegetable oil.
Tips for Making Salmon Cakes from Scratch
- Use Fresh Salmon: If canned salmon isn’t your thing, you can definitely use fresh, cooked salmon. Just make sure to flake it well.
- Microwave Caution: When microwaving the sweet potato, make sure to poke it thoroughly to avoid a potato explosion.
- Sweet Potato Alternative: If you can’t find sweet potatoes, regular potatoes or even canned pumpkin can work as a binder.
- Fresh Herbs: If you don’t have fresh parsley or green onions, dried herbs can be used but will lack some freshness.
- Spice It Up: Feel like the flavor needs a kick? A little dash of cayenne pepper can go a long way.
- Test Patties: Before you bake the entire batch, you might want to cook a small test patty to check for seasoning.
- Parchment vs. Foil: Stick with parchment paper for less sticking; foil tends to adhere to the salmon cakes unless well-greased.
- Storing Leftovers: These cakes freeze well. Just wrap them individually and freeze. Reheat in the oven until warmed through.
- Non-Paleo Options: If you’re not following a Paleo diet, you can switch out the coconut oil for olive oil or vegetable oil.
- Batch Cooking: This recipe easily doubles or triples. Make a larger batch and freeze the extras for quick meals later.
On their own, these salmon cakes really hit the spot—both delicious and satisfying. Plus, they’re a budget-friendly option. I was feeling a bit lazy last week, so these were my go-to. Even used the leftovers for my salmon eggs Benedict a couple of days later. Throw them on a salad or in a bun, your choice!
And that’s the dish, Hungry People! With these tasty salmon cakes, you’ve got a versatile meal that not only satisfies your belly but also keeps your wallet happy. Whether you’re in the mood for some decadent eggs Benedict or just a quick snack with tartar sauce, these cakes have got you covered. Now, go ahead and preheat that oven, because it’s time to cook up something amazing. Enjoy!
No-Fuss Paleo Salmon Patties
- Preheat the oven to 425°F. Open and drain the canned salmon. Poke holes in the sweet potato and microwave it for two minutes or until tender and easily sliced with a knife. (Do NOT microwave canned sweet potato, if using.)
- In a large bowl, combine the salmon, egg, green onions, parsley, dill, paprika, salt, and pepper. Cut the cooked sweet potato in half and carefully remove the softened potato from the skin. Cool for a few minutes, then stir into the salmon mixture.
- Line a baking sheet with parchment paper, then brush the parchment with the melted coconut oil.
- Scoop the salmon mixture onto the baking sheet in 1/3 cup amounts. Flatten to a quarter to half-inch thick—make sure the cake is an even thickness throughout.
- Bake for 20 minutes, then flip and continue cooking for an additional 10 minutes or until the patties are beginning to brown and have cooked through.
- Serve with tartar sauce or English muffins for eggs Benedict. Enjoy!