Delicious, spicy salmon cakes contras with semi sweet mango salsa
1. Check salmon carefully to be sure all bones have been removed. Chop into a fine dice and set aside.
2. Beat eggs in a large bowl. Mix in coconut flour, salt and pepper.
3. Mince jalapeno and add to the egg mixture. Add the salmon and combine completely.
4. Warm a skillet over medium-high heat, and add coconut oil when pan is hot.
5. Test the pan to be sure it is hot by dropping a tiny portion of salmon mixture in the pan-- it should sizzle immediately.
6. Add the salmon mixture to the coconut oil in small (3") cakes and fry until they are golden brown on the outside, and cooked pink on the inside (a minute or two on each side). Let the cakes rest on paper towels when taken out of the pan to absorb any extra coconut oil.
7. Meanwhile, prepare salsa by combining diced mango, red onion and cilantro in a bowl. Drizzle with olive oil and add sea salt to taste. Serve on top of salmon cakes.
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Serving Size: 1 Serving (428g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 507 | ||
Calories from Fat: 292 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.5g | 43 % | |
Saturated Fat 18.5g | 93 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 587mg | 181 % | |
Sodium 695.4mg | 24 % | |
Potassium 742.6mg | 20 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 12.2g | ||
Protein 39.7g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 507
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