With today being the first day of May, I’m already starting to plan out my recipes for Cinco de Mayo. What better excuse to cook up some good food and relax with friends and family?! Instead of sticking to a bunch of store bought items and appetizers, I’ve decided to create a fun, fresh menu for everyone to enjoy. Here in Florida, it is sunny and not too hot yet, which makes it the perfect time to be outside. Burgers are the first food that comes to mind when I think of outdoor events, but instead of grilling regular burgers, I’ll be trying Amber Williford’s Mexican Salmon Cake Recipe.
These salmon cakes can easily be turned into a burger by adding your favorite type of bun or if you’re watching your intake of carbohydrates, they can also be eaten plain. I used coconut oil as an alternative to olive oil when greasing my pan, which gave these salmon cakes so much extra flavor! Let’s take a look at what you’ll need:
Ingredients – Yields 5 to 6 cakes
- 2 – 6oz cans skinless boneless salmon in water
- 1 whole egg
- 1/2 cup egg whites
- 2 tbsp honey dijon mustard
- 1/4 cup almond meal
- 1/4 cup coconut flour
- 1/2 tsp chopped garlic
- Season to taste (I used cilantro, ginger, salt, pepper)
- 1 tbsp lemon juice
- 1 tbs coconut oil
- Drain salmon cans well. Mix ingredients together in a bowl.
- Take a small handful of the mix, roll it into a ball and then flatten slightly to form the cake.
- Coat your frying pan with coconut oil, cook on medium high heat for a few minutes on each side. If the sides aren’t cooking as fast as the top and bottom, just put a lid over the pan for a couple minutes.
- Serve and enjoy!
Feel free to use fresh salmon in this recipe if you prefer that over canned. Amber also recommends that these salmon cakes can also be baked in the oven if you’re not a big fan of doing them on the stove top. To complete this meal, I’m going to make homemade guacamole with tortilla chips, a margarita, and Jen’s mini churro bites.
Do you have a favorite Cinco de Mayo recipe?