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Salmon cakes with cream sauce
Indulge in the irresistible flavors of Salmon Cakes with Cream Sauce! These tender and flavorful salmon cakes, pan-fried to perfection, are accompanied by a luscious cream sauce that will leave your taste buds craving more. With a combination of savory salmon, aromatic vegetables, and a velvety cream sauce, this recipe promises a delightful culinary experience that is both satisfying and easy to prepare. Get ready to impress your palate with this delectable seafood dish!
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Serving suggestions/tips:
Serve the salmon cakes with cream sauce alongside a bed of fresh greens or a side of steamed vegetables for a balanced meal.
A squeeze of fresh lemon juice over the salmon cakes adds a burst of citrusy freshness.
Garnish with chopped fresh herbs such as parsley or dill to elevate the presentation and add a pop of flavor.
Enjoy these salmon cakes as an appetizer for a dinner party or as a main course for a delightful seafood-focused meal.
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Ingredients
Ingredients for the salmon cakes:
•            2 6-oz cans of salmon, drained
•            2 large eggs
•            2 tablespoons almond flour
•            1/4 cup finely chopped onion
•            1/4 cup finely chopped celery
•            1/4 cup finely chopped bell pepper
•            2 cloves garlic, minced
•            1 tablespoon lemon juice
•            1/2 teaspoon salt
•            1/4 teaspoon black pepper
•            1/4 cup coconut oil (for frying)
Ingredients for the cream sauce:
•            1/2 cup heavy cream
•            1/4 cup chicken broth
•            2 tablespoons butter
•            2 cloves garlic, minced
•            1/4 teaspoon salt
•            1/8 teaspoon black pepper
Directions
In a medium bowl, combine the drained salmon, egg, almond flour, onion, celery, bell pepper, garlic, lemon juice, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
Shape the mixture into a patty, about 1/2 inch thick. If the mixture is too wet, you can add a bit more almond flour to help bind it together.
Heat the coconut oil in a skillet over medium heat. Once the oil is hot, carefully place the salmon patty in the skillet and cook for about 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the chicken broth to the skillet and stir to combine with the butter and garlic. Allow it to simmer for 2 minutes.
Reduce the heat to low and add the heavy cream, salt, and black pepper to the skillet. Stir well and continue to simmer for another 2-3 minutes, until the sauce thickens slightly.
Place the cooked salmon patty on a serving plate and pour the cream sauce over it.
Serve the salmon cake with cream sauce immediately and enjoy!
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