Keto Fresh Salmon Cakes with Avocado Tartar Sauce
2.4g
Net Carbs
27.4g
Protein
27.4g
Fat
3.9g
Fiber
380
Calories
Cooking tip: Don't pass up on making the avocado tartar sauce. Try spicing it up by replacing half the Old Bay seasoning with 1/8-1/4 tsp ground chipotle pepper.
Ingredients:
- 1/2 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
- 2 stalk, medium (7-1/2" - 8" long) Celery
- 16 ounces boneless, raw Salmon
- 1 tablespoon drained Capers
- 5 tablespoons Real Mayonnaise
- 1 fruit without skin and seed California Avocado
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Original Stone Ground Mustard
- 2 teaspoons Old Bay Seasoning Salt
- 2/3 teaspoon fresh Dill
- 1/4 cup Parsley
- 1 large Egg (Whole)
Directions:
- Preheat oven to 450°F. Prepare a baking sheet with a small amount of oil in 4 spots about 6 inches apart. Set aside.
- Coarsely chop the red pepper and celery. Remove skin from salmon if skin is intact and chop into 4-inch pieces. Place all into a food processor. A food processor is not required, just be sure to finely chop all ingredients before combining (including the capers and parsley below).
- Add the mustard, 2 tablespoons mayonnaise, capers, parsley, egg and Old Bay seasoning. Pulse 4-5 times just until the salmon is chopped. Season with salt and freshly ground black pepper. Using a 2/3 cup measuring scoop - divide the mixture into 4 equal rounded mounds on the prepared baking sheet.
- Cook for 20 minutes and move to serving plates. Garnish each cake with 2 Tablespoons avocado tartar sauce.
- Avocado Tartar Sauce: combine the avocado, 3 tablespoons mayonnaise, lemon juice and chopped dill in a blender (or mash by hand). Blend until smooth adding salt and black pepper to taste. 2 heaping tablespoons per serving.
