For the toppings I used a really delicious garlic salsa from Trader Joe's and I also made guacamole by mashing two avocados mixed with diced onion, jalapeno, garlic, chopped tomato, salt, pepper, and a little dash of taco seasoning.
Mexican Salmon Cakes - Makes 5-6 cakes:
- 2 - 6oz cans skinless boneless salmon in water
- 1 whole egg
- 1/2 cup egg whites
- 2 tbsp honey dijon mustard
- 1/4 cup almond meal
- 1/4 cup coconut flour
- 1/2 tsp chopped garlic
- Season to taste (I used cilantro, ginger, salt, pepper)
- 1 tbsp lemon juice
Drain salmon cans well. Mix ingredients together in a bowl. Take a small handful of the mix, roll it into a ball and then flatten slightly to form the cake. Coat your frying pan with coconut oil, cook on medium high heat for a few minutes on each side. If the sides aren't cooking as fast as the top and bottom, just put a lid over the pan for a couple minutes. These can also be baked in the oven if you prefer to use that method. Bon Appétit!