Air Fryer Salmon Cakes
3 left-over wild-caught salmon filets
T sea salt. Poach for 5-7 minutes. Let cool completely.
2 T avocado mayonnaise
1 t Dijon mustard
1 pasture raised egg
1 t liquid aminos (fluten free soy sauce)
1 t Worcestershire Sauce
Fronds of fresh fennel, about a T diced, or 1 teaspoon if dried
Fresh parsley, same as fennel. Teaspoon if dried, (but I encourage fresh herbs)
1 teaspoon Old Bay spice
½ teaspoon sea salt
1 t capers
"absolutely gluten free flatbread crackers everything"
*If cooking them or preparing ahead, poach filets in about 1 inch water with one fresh fennel stalk broken in pieces, juice of 1 lemon and lemon tossed in (after juicing), and 1 T sea salt. Poach for 5-7 minutes. Let cool completely. (Can be made 5 days ahead).
In a Cuisinart, puree about 8 “absolutely gluten free everything flatbread” crackers and puree to make small crumbs.
Pour them into a small bowl and add ½ cup Cassava flour and incorporate.
Form salmon patties one at a time, and as the pattie is formed bring your hand on top of the bowl of flour/cracker mixture and put the mixture on top, flip and put on bottom to coat. Make sure it looks coated but don’t press into the salmon cake. Repeat.
Bake with Air fryer set on 400 degrees for 10 minutes.
Top with a spoon of pesto and serve with greens and sliced avocado.
I cook salmon every week! I normally will cook some batch cooking to have available for lunch or dinner. With leftover salmon, salmon cakes is the best next thing to do. They can be assembled in minutes and with an Air Fryer cook in ten minutes! If you do not have an Air Fryer, cook in ghee or grass-fed butter mixed with olive oil, 2 T each.