3 cans of wild caught Alaskan Salmon
4 diced green onions
1 tbsp dried dill
a few shakes of red pepper flakes
about 1 tsp fresh ground pepper
a pinch of sea salt
about 1/4 olive oil
3 tbsps of fresh squeezed lemon juice
Shredded green and purple cabbage
Drain the water from the canned salmon and dump into a large mixing bowl. Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well. In a large skillet heat the olive oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan. You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes. Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil. Fry for 3 minutes on each side. IMPORTANT – do not mess with the patties once they are in the pan. Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart. Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the dill mayo.
2 tbsps apple cider vinegar
1 tsp yellow mustard
1 tsp sea salt
1/4 tsp white pepper
1/4 tsp cayenne pepper
1 tsp fresh or dried dill
2 cups olive oil
In a blender or food processor place all ingredients except for the oil. Cover and blend on low while you count to 5. Continue to blend while you slowly add the olive oil. Once all the oil is in continue to blend while you again count to 5. Shut the blender or processor down at this point, and ta-da: home made dill mayo for your best salmon cakes ever!!
*recipe tweaked a little, but thanks to Everyday Paleo for the recipe!