Most people think of tuna when you say “canned fish.” But not me. I think of sardines and canned salmon. Canned meat is something I grew up on but I can’t remember what got me into other canned fish besides tuna. Because I was big on tuna in college. I’d buy it in bulk from the Super WalMart near campus and make tuna salad in my dorms. At some point I graduated to salmon? Yes, I’m asking you because I really have no idea.
However I got here I’m glad it happened and you will be too. Because I am going to share one of the tastiest, cost effective, easy to make keto recipes ever. You guessed it-salmon cakes. And to take it to the next keto level we are adding avocado. Not just any avocado but an avocado cream dip. You’re welcome.
- 1 can wild caught salmon (drained)
- 1 egg
- 1/2 cup pork rind crumbles
- 1 tbsp plain mayo
- 1/4 cup finely diced red onion
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- salt and pepper to taste
- 1 tbsp dried dill (optional)
- 1/2 tsp paprika (optional)
- 1/2 cup chopped green onion (optional)
AVOCADO CREAM DIP
- 1 avocado
- 1/2 cup sour cream
- 3 tbsp fresh cilantro
- 3 tbsp fresh parsley
- 1-2 tbsp avocado oil
- 1/2 lime (juiced)
- salt, pepper to taste
- Put drained salmon, pork rinds, egg, mayo, red onion, garlic powder, chili powder, salt and pepper, dill, green onion and paprika in a bowl and mix thoroughly.
- Preheat pan or skillet to medium and spray with nonstick spray.
- Form mixture into patties and place on the skillet. Makes about 4-6 patties.
- Brown patties on each side. You may want to flip them back and forth occasionally until browned on each side. Handle carefully while flipping.
- Remove from heat and rest on a baking rack.
- While salmon cakes are resting, put avocado, sour cream, cilantro, parsley, avocado oil, lime juice and salt and pepper in a bullet mixer.
- Blend until smooth.
- Serve on top of salmon cakes.