Salmon And Zucchini Cakes Recipes

PALEO & WHOLE30 SALMON CAKES WITH ZUCCHINI (NUT FREE, KETO)

Steps:

• Place grated zucchini in a colander and sprinkle evenly with 1/4 tsp sea salt. Toss together gently.
• Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
• Place in a mixing bowl with 1/2 tsp of seal salt and the rest of the ingredients, except coconut oil.
• Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick.
• Heat 1 tbsp of coconut oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go.
• Serve with your favorite sauce.

SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW

Steps:

• Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
• Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
• Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
• Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
• Serve with slaw.

SALMON AND ZUCCHINI BAKED IN PARCHMENT

Steps:

• Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
• On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
• To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).