AIP Salmon Cakes Recipe
Feeling fancy? Serve these AIP salmon cakes to your dinner party guests or to a special date. They’re great for entertaining when you’re on a budget.
Small Cost, Big Taste
I hear it all the time. One of the most common excuses for not eating healthy is that it’s too expensive. It’s right up there with, “it takes too much time.”
I try to be mindful of the cost and convenience factor of my recipes – after all, I’m busy too! That’s just one of the reason I love this recipe. It’s quick and easy to prepare, costs little and tastes great.
If you’d like, you can use canned salmon in this recipe. Your fish will cost a mere fraction of a steak or even chicken dish.
Chances are if you have been following AIP for more than a week you already have coconut flour, arrowroot flour and coconut oil on hand. If not, they’re really affordable. And don’t worry, you’ll use them a lot!
Another hesitation I encounter is with new AIP followers that aren’t confident about their cooking and baking abilities. They worry that it will be too difficult to make AIP dishes that taste as delicious as “regular” cooking – and often they don’t think they’ve even mastered that.
Well, you have to start somewhere, and this recipe is a perfect choice. It’s so simple that it’s almost impossible to get it wrong. And if for some reason they don’t turn out as well as you’d like, you aren’t out a ton of money for the ingredients. Just try again!
Salmon cakes aren’t likely to be in your regular dinner rotation – and that’s kind of the best part. Cooking fun new dishes keeps things interesting in the kitchen and introduces more variety into your diet. That’s a win-win situation!
- 10 oz salmon (270g), (canned or cooked filets and flaked)
- 1 Tablespoons of fresh dill (6 g), finely chopped
- 1/4 cup of coconut flour (28 g)
- 1/4 cup of arrowroot flour (32 g)
- 1/4 cup of coconut oil (60 ml), softened
- Salt, to taste
- Preheat oven to 350 F (175 C).
- Mix all the ingredients together in a mixing bowl.
- Line a baking tray with parchment paper.
- Form the mixture into small flat cakes (approx. 8 of them).
- Place on the lined baking tray and bake for 25 mins.
- Remove the tray from the oven and let the salmon cakes cool before removing carefully, as they can still be a bit crumbly.
- Enjoy with some coconut cream and a light salad.
All nutritional data are estimated and based on per serving amounts.
- Calories: 560
- Sugar: 1 g
- Fat: 39 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 41 g