Nutritional Wisdom with Carly Pollack

Avocado Salmon Cakes

Avocado Salmon Cakes

Ingredients
1/2 lb salmon (wild caught), cooked or canned
1 eggs
1/4 cup rolled oats, uncooked
1/4 cup coconut milk (canned)
1/2 medium zucchini, grated
1 tsp curry powder
1/2 medium avocado, diced
1/2 medium lemon, juiced
1/2 tsp wasabi
sea salt, to taste
2-3 cups spinach

Directions
Preheat oven to 350 degrees. Mix salmon, eggs, oats, almond milk, zucchini, and curry powder in a medium bowl. Stuff into greased muffin cups. Bake for 25 minutes. In a food processor, puree avocado, lime juice, wasabi, and salt. Serve salmon cakes with avocado sauce over a bed of fresh greens.

Serving
2 Servings