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Jalapeño Spinach Salmon Cakes

Name: Jalapeño Spinach Salmon Cakes
Ingredients: 2 6 oz. cans wild salmon; 2 eggs; 8 tbsp. almond flour; 1 tbsp. coconut flour; 4 tbsp. Jalapeño Yellowbird sauce; 1/4 cup chopped spinach; 1 tbsp. parsley; 2 tbsp. chopped onion; 1 tbsp. avocado oil mayo; 2 tbsp. mustard; 1/2 tsp. garlic powder; salt and pepper to taste

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Rylee | Food + Photography

76 recipes

Ingredients

2 6 oz. cans wild salmon
2 eggs
8 tbsp. almond flour
1 tbsp. coconut flour
4 tbsp. Jalapeño Yellowbird sauce
1/4 cup chopped spinach
1 tbsp. parsley
2 tbsp. chopped onion
1 tbsp. avocado oil mayo
2 tbsp. mustard
1/2 tsp. garlic powder
salt and pepper to taste

Preparation

Combine all ingredients in a bowl and shape into 5-6 salmon patties.
In a skillet with avocado oil or ghee, sear salmon cakes for 4 minutes on each side.
Top with avocado mayo, Jalapeño Yellowbird sauce, avocado, and cabbage, and serve.

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