Archive for the 'seafood' Category

Salmon Cakes (Paleo)

This is a great way to stretch a dollar. I like to buy some wild caught salmon every week but it’s pretty pricey. The canned wild caught salmon is great for this recipe. You can go even cheaper if you get the can with skin and bones (and they are so healthy!) but I really prefer the boneless and skinless.

Salmon Cakes

14 oz can wild caught salmon
2 strips of bacon, cooked and crumbled
1 small sweet potato, cooked and mashed
1/4 – 1/2 cup almond flour (use what you need for consistency)
1 egg
2 Tbsp mayonnaise (make your own for strict paleo!)
2 tsp dijon mustard
1/2 tsp honey
1 Tbsp parsley
salt and pepper to taste

Preheat oven to 375. Mix all ingredients together. Form cakes and place on prepared baking sheet. Bake 30 minutes or until golden brown.


Spicy Salmon Salad

Spicy Salmon Salad

6 oz of cooked, flaked salmon
1 tsp of capers
1 tsp each chopped fresh chives and parsley
a squirt of Sriracha, to taste
1-2 Tbsp light mayo
salt and pepper to taste
1 lemon wedge

Add salmon, capers, herbs, Sriracha and mayo to a bowl and season with salt and pepper and squeeze the juice out of the lemon wedge. Mix until well blended.

You can make a sandwich or a wrap or mix it with some lettuce for a big salad like I did.

Crab Cakes

1 cup crushed saltine crackers
1/2 cup light mayonnaise
1 egg
1/4 cup chopped scallion
1 stalk celery, chopped
1 Tbs Old Bay Seasoning
1 lb crabmeat
2 – 3 Tbs olive oil

Heat 1 tablespoon oil in a skillet over high heat. Saute scallions briefly until tender; cool slightly.

In a medium bowl, mix together crushed saltine crackers, mayonnaise, egg, scallions, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.

Heat remaining oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
July 2018
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