Recipes that are all gluten & dairy free

Avocado Salmon Cakes

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Ingredients
  • 1/2 lb salmon (wild caught), cooked or canned
  • 1 egg
  • 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 or over a bed of fresh greens.

Serving Size
2 servings

Posted To: Entrees