Nutritional Wisdom with Carly Pollack

Salmon Cakes with Mango and Cilantro Salsa

Paleo Plan
Salmon Cakes with Mango and Cilantro Salsa Salmon Cakes with Mango and Cilantro Salsa

2 6oz fillets salmon, wild
1 egg
1 small jalapeno, seeds removed, diced
1 tbsp coconut flour
1/4 tsp sea salt
1/2 large mango, diced
2 tbsp cilantro, chopped
1/4 cup red onion, diced
1/4 cup red bell pepper, chopped (reserve a little for serving)
1/2 stalk celery, diced
1 clove garlic, minced
1/4 medium onion, diced
1 tbsp extra virgin olive oil
sea salt, to taste

Check salmon carefully to be sure all bones have been removed. Chop into a fine dice and set aside. Beat eggs in a large bowl. Mix in coconut flour, salt and pepper. Mince ½ jalapeno and add to the egg mixture. Add the salmon and combine completely. Warm a skillet over medium-high heat, and add coconut oil when pan is hot. Test the pan to be sure it is hot by dropping a tiny portion of salmon mixture in the pan-- it should sizzle immediately. Add the salmon mixture to the coconut oil in small (3

and cooked pink on the inside (a minute or two on each side). Let the cakes rest on paper towels when taken out of the pan to absorb any extra coconut oil. Meanwhile prepare salsa by combining diced mango

Recipe Credit