Salmon And Zucchini Cakes Recipes

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

Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto) image

These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.

Provided by Jean Choi

Time 13m

Number Of Ingredients 11

Ingredients

1 1/2 cups grated zucchini
3/4 tsp sea salt (divided)
2 6 oz cans of wild salmon (drained)
2 eggs
2 garlic cloves (minced)
3 tbsp coconut flour
2 tbsp paleo mayonnaise
1 tbsp dijon mustard
1/2 tsp onion powder
1/4 tsp ground black pepper
2-3 tbsp coconut oil (or your preferred cooking oil)

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.

Nutrition Facts : ServingSize 1 salmon ake, Calories 108 kcal, Carbohydrate 2 g, Protein 9 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 45 mg, Sodium 348 mg, Fiber 1 g, Sugar 1 g

SUE'S CHOCOLATE ZUCCHINI CAKE

Sue's Chocolate Zucchini Cake image

Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
1/2 cup dark baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup reduced-fat plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
FROSTING:
1 can (5 ounces) evaporated milk
1 cup sugar
1/4 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW

Summer Salmon Cakes with Zucchini Fennel Slaw image

Provided by Melissa Roberts

Categories Quick & Easy Dinner Lunch Seafood Salmon Fennel Zucchini Summer Pan-Fry Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 1 servings

Number Of Ingredients 10

Ingredients

3 tablespoons mayonnaise
2 teaspoons fresh lemon juice, divided
3 tablespoons chopped chives
1 teaspoon grainy mustard
1/8 teaspoon cayenne
1/4 pound skinless salmon fillet, chopped
4 Ritz or saltine crackers, coarsely crushed
1 medium zucchini, coarsely grated (1 1/2 cups)
1/2 small fennel bulb, trimmed and thinly sliced
1 tablespoon olive oil

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.

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