Crispy Salmon Cakes with Red Pepper and Tomato Sauce
courtesy of maxliving.com
Core Plan Approved
These crispy salmon cakes are great for lunch or dinner! They are a healthy Friday Fish Fry with a delicious, sweet tomato sauce.
1 can wild caught salmon, drained
1 green onion, finely chopped
1 tbsp cilantro, finely chopped
1 tbsp red pepper, finely chopped
2 tbsp coconut oil
1/3 c almond flour, plus ¼ cup for dredging
1 tsp fresh lemon juice
Sweet Red Pepper and Tomato Sauce
2 c chopped red pepper
1 container grape tomatoes
2 green onions, finely sliced
2 tbsp cilantro, finely chopped
1 tsp sesame oil
2 tbsp balsamic vinegar
1 tsp chili powder
Mix all ingredients together in a bowl until well combined.
Form 4 round patties, 2 inches in diameter.
Spread remaining almond flour on a piece of waxed paper or plate.
Coat patties in almond flour, pressing to form firm, well-coated cakes.
Heat oil in a frying pan over medium heat.
Pan fry cakes 3-4 minutes on each side or until slightly brown and crisp.
Sweet Red Pepper and Tomato Sauce:
Put all ingredients into a blender or food processor and blend to desired consistency.
Pour into a saucepan and heat.