It has been a busy couple of weeks over here. The first weekend of October, I joined my gals over at Strudel and Streusel to eat all the things in Sacramento for the International Food Blogger's Conference, and when I came back to Denver, Great American Beer Festival week was kicking off. When you are married to a brewer - this is THE WEEK, where everything is beer related. I didn't get too crazy, but there was beer yoga involved and a late night arcade dance off within those days.
So after eating my way through a weekend and continuing that theme with beer, this week arrived and I felt the need to reset big time. I was slow to move through my food prep doing a little bit day by day, but these salmon cakes were on the list. I first made these when I did Whole30 back in January and they've become a staple. I love making a batch and freezing them to use later on. You can have them for dinner with a bit of aioli and side of roasted veggies or pop a couple on a salad for lunch (my favorite version).
Warning though, making this recipe involves canned salmon, which completely freaked out by because it contains some bones - but just pick them out and you'll be just fine. I have even read you can eat them, but I'd rather NOT. If you can't do canned, I get it. I have seen several recipes using fresh salmon, which intrigues me - so maybe in the future I will do some testing with fresh and be able to compare. But if you try it before me keep me posted!
- 1 14.75 ounce can wild salmon
- 1 cup canned pumpkin
- 2 large eggs, beaten
- 1/2 cup almond meal or flour
- 1 tablespoon fish seasoning, such as fish magic or old bay
- 1 teaspoon salt
- 1 teaspoon hot sauce
- 1/2 teaspoon smoked paprika
- 1 lemon lemon zest
- 2-3, sliced thinly green onions
Cheers to that good ol' reset button!