Keto Fresh Salmon Cakes with Avocado Tartar Sauce Recipe


Atkins Keto Fresh Salmon Cakes with Avocado Tartar Sauce
2.4g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

27.4g

Protein

27.4g

Fat

3.9g

Fiber

380.8kcal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 29/48 Dill
  • 2 Old Bay Seasoning Salt
  • 0 1/2 Red Sweet Pepper
  • 1 CAPERS
  • 5 REAL MAYONNAISE
  • 1 Egg (Whole)
  • 1 Original Stone Ground Mustard
  • 16 SALMON
  • 0 1/4 PARSLEY
  • 1 California Avocados
  • 2 CELERY
  • 1 Fresh Lemon Juice

DIRECTIONS

  1. Preheat oven to 450°F. Prepare a baking sheet with a small amount of oil in 4 spots about 6 inches apart. Set aside.
  2. 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).
  3. 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.
  4. Cook for 20 minutes and move to serving plates. Garnish each cake with 2 Tablespoons avocado tartar sauce.
  5. 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.

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.