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Nutrition

Salmon cakes with Tartar sauce

By admin | In Nutrition | on January 11, 2013

Are you on a sugar detox /clean eating plan / Whole 30 after the holidays?

Yup, I know it gets a little intimidating – avoiding the convenience of eating out while increasing the time and dollar investment in your meal preparations takes some dedication! But it’s worth it, right? All those before/afters and case studies are pretty persuasive. But most importantly, if you’ve done it even for a few days, you KNOW how good it feels and that you can do it again!

Not all healthy, paleo meals have to be expensive. Here are a couple of budget friendly, time saving recipes:

– Fish cakes that completely mask the “fishiness” of canned salmon with tartar sauce

–  Wellness Mama’s foolproof mayonnaise (used as the base for tartar sauce)

Ingredients for the fish cake:

  • 2 cans boneless, skinless Wild Alaskan Salmon
  • 2 eggs
  • 1/4 cup coconut flour
  • 1/4 medium sized red onion finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 jalapeno finely chopped
  • 1 tsp salt (to taste)
  • 1/2 tb sp coconut oil (or your choice of fat) for pan frying

Ingredients for the Tartar sauce:

  • 1.5-2 tb sp homemade mayo (recipe below)
  • 1 tsp capers
  • 1/2 tsp dried parsley
  • 2 tsp lemon juice

  1. Drain the water from the canned salmon and put it in a bowl. Mince it, using a fork.
  2. Add the rest of the ingredients, combine using a fork and form patties.
  3. Heat about half of the coconut oil in a large skillet (if you have to do this in two batches) on medium high. It’s ready when you can’t hold your hand 1″ above the pan for longer than 4-5 seconds.
  4. Once the skillet is heated, add the fish cakes, let them fry on one side for 2 minutes before flipping them. Don’t move them around or flip them too often, or they will break. Once evenly golden brown, remove from the skillet.
  5. Stir all the ingredients of the tartar sauce together and serve with the warm fish cakes!

Ingredients for the mayo:

  • 2 pastured eggs
  • 2 cups of extra virgin olive oil
  • 1 tsp mustard
  • 2 tb sp apple cider vinegar (or lemon juice)
  • 1/2 tsp salt to taste

This will yield about 2 cups of mayo that can be stored in the refrigerator for a couple of weeks.

I used a blender for this recipe; you can also use an immersion blender or a whisk (if you’re really looking to get some fast wrist/double under practice!)

  1. Combine the eggs, mustard, vinegar and salt in the blender until frothy.
  2. Then, while the blender is running , very slowly start adding the olive oil; at the beginning add by the drop or a very thin stream. This will need a little faith and patience until you get through about 1 cup and it starts t thicken and look more like mayo.
  3. Once it starts thickening you can add the oil a little faster until it is done.
  4. Store in a glass container with a tight lid.

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