Homemade Salmon Cakes, A Gut Healing Dish
Trying to get a handle on eating gut healing foods, I started reading Digestive Health with REAL Foods.*
The book starts you out on what is called an ‘Elimination Phase.” The purpose? To eliminate the cause of pain in the digestive system!
You start out with only a handful of foods! Proteins, such as chicken, beef, lamb, pork and seafood are on the menu. Four vegetables that are nutrient dense and easiest to digest are included (Zucchini, Spinach, Carrots and Green Beans). Add some fats, seasonings and homemade bone broth and you’re done!
My favorite recipe when my gut is out of whack, is my Country Chicken and Veggie Soup. Using only the four veggies, chicken and homemade bone broth, it is so easy to whip together when you’re in a hurry!
My problem is that I find myself easily bored with the limited choice of foods! I like variety!
Like my father, I am a meat and potatoes and oodles of noodles kind of gal! You didn’t see potatoes or pasta on the list, did you?!? Yeah, neither did I!
However, when I eat too much beef, I get indigestion… something I am trying to get rid of! So, I reach for the chicken soup!
Next problem? I get myself into a chicken soup rut!
Trying Something New!
Needing to get out of my chicken soup rut, I decided to try my hand at making homemade salmon cakes.
I’ve never been a big fan of fish!
Growing up, there were only two kinds of fish I would eat. Those all too familiar breaded square fish patties, and canned tuna! You might say, I’m persnickety!
Mom loves salmon! So, I decided to give this recipe of salmon cakes a spin!
Turns out they’re pretty tasty! Making this recipe again is a sure thing!
How to Make Homemade Salmon Cakes
- 1 Tbsp. coconut oil or ghee (clarified butter), but if you only have regular butter, that will work too!
- 4-8 oz canned Salmon (drained)
- 2-4 Tbsp. Unsweetened dried coconut (optional)
- 1 egg beaten (you can leave this out if your tum-tum can’t tolerate eggs)
- Unrefined salt to taste
- 1-3 teaspoons Wildtree Dill Dip Blend (or to taste)
- Drain the canned salmon and put it in a bowl. Remove any skin. If there are bones, use a fork to mash the bones and salmon together until well blended.
- Add all other ingredients, and give it a stir.
- Shape the salmon mixture into patties and put aside. (if omitting the egg, the cakes won’t hold as well, but it will still work.)
- Heat coconut oil or ghee in a skillet. Once melted, add your salmon cakes and cook for about 5 minutes or until lightly browned. Flip each salmon cake and grill the other side until browned.
- Serve warm or cold
- Drain the salmon! I missed that step when making my salmon cakes, and wound up with a HUGE watery, eggy mess!
- You’re going to want to double up on this recipe, which is very easy to do! People will want seconds! (and this is coming from a persnickety fish eater!) – They’re also great for leftovers to take to work the next day!
- Serve your salmon cakes with lemon juice and fresh cilantro. You can also use homemade mayo, my homemade Dill Dip, guacamole, coconut milk, or a mango salsa as a dip.
- Try adding diced onions, grated garlic and diced celery to the salmon mixture before cooking.
- Want a little kick? Try using Turmeric or Curry powder to season your salmon cakes. You’ll enhance their anti-inflammatory properties!
*This page contains affiliate links. What does that mean? When you click on a link and purchase the product, I make a some money. Not a lot, but it does help keep the chickens fed and they are very appreciative! 😉