Salmon Cakes & Tartar Sauce

Prep Time: 10 minutes | Cooking Time: 10 minutes | Yield: 4 cakes

INGREDIENTS:

• 2 (6 oz) cans wild salmon, drained

• 2 organic, cage-free eggs

• 3 tbsp organic white onion or shallots

• 2 tbsp minced organic green onions

• 2 tsp Dijon mustard

• Cooking spray if needed. I.e.: Avocado Oil Spray

• Seasoning:

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp rosemary (fresh if possible!)

• 1/2 tsp ground sage

• 1/2 tsp paprika

• Dash of sea salt and pepper

• For the tartar sauce (1 serving):

• 1 tbsp Primal Kitchen mayo

• 1 tsp yellow mustard

• 1 tsp finely chopped pickle

• ~1 tbsp lemon juice

• 1/2 tsp dill

• 1 organic garlic clove

• Dash of sea salt and pepper

INSTRUCTIONS:

1. Combine all ingredients for the salmon cakes well.

2. Heat up a large skillet to medium heat (spray with avocado oil or equivalent if needed).

3. Form the salmon cake mixture into 4 patties and cook on each side for 4-5 minutes or until lightly browned.

4. For the tartar sauce, combine all tartar sauce ingredients in a food processor.

5. Finally, I paired the salmon cakes with brussels sprouts, cucumbers, and hummus. Enjoy!

Sugar Control Diet Approved

Recipe Adapted from Diane Sanfilippo