1. Ensuring that the salmon has all bones carefully removed, chop and finely dice. Set aside.
2. Beat the eggs into a large bowl. Add the coconut flour, salt and pepper, mixing thoroughly.
3. Mince the jalapeno and add into the egg mixture. Add the salmon and combine the ingredients completely.
4. Over a medium-high heat, warm a skillet and then add the coconut oil when the pan becomes hot.
5. Test the pan to ensure it’s hot by dropping a small portion of salmon mixture into the pan – it should sizzle immediately.
6. Add the salmon mixture to the coconut oil and mold into small 3” cakes, frying until golden brown on the outside. They should be cooked pink on the inside (This will take a minute or two on each side).
7. Rest the cakes on paper towels and take out of the pan, allowing them to absorb any extra coconut oil.
8. In the meantime prepare the salsa by combining the diced mango, red onion and cilantro in a bowl.
9. Drizzle in the olive oil and add sea salt to taste.
10. Serve on top of the salmon cakes.
Ingredients
Directions
1. Ensuring that the salmon has all bones carefully removed, chop and finely dice. Set aside.
2. Beat the eggs into a large bowl. Add the coconut flour, salt and pepper, mixing thoroughly.
3. Mince the jalapeno and add into the egg mixture. Add the salmon and combine the ingredients completely.
4. Over a medium-high heat, warm a skillet and then add the coconut oil when the pan becomes hot.
5. Test the pan to ensure it’s hot by dropping a small portion of salmon mixture into the pan – it should sizzle immediately.
6. Add the salmon mixture to the coconut oil and mold into small 3” cakes, frying until golden brown on the outside. They should be cooked pink on the inside (This will take a minute or two on each side).
7. Rest the cakes on paper towels and take out of the pan, allowing them to absorb any extra coconut oil.
8. In the meantime prepare the salsa by combining the diced mango, red onion and cilantro in a bowl.
9. Drizzle in the olive oil and add sea salt to taste.
10. Serve on top of the salmon cakes.