Someone I admire paid me the biggest compliment today.
On the Adventures to Wellness Facebook page, there was a lovely little comment on my Creamy Chicken and Zoodles post about finding a yummy gluten free, egg free, nut free, soy free recipe.
I love it when you guys comment and leave messages about making my recipes. So humbling.
These Salmon Cakes are extra tasty. And in keeping with the gluten free, egg free, nut free, soy free theme, I can’t wait to share it with you.
What’s the secret ingredient?
What you need:
- Two cans pink salmon
- 1/2 can organic pumpkin purée
- 2 tablespoons coconut flour
- Dill, garlic powder, salt and pepper to taste
Preheat the oven to 400 degrees.
Drain the juice off the salmon, and put meat into a bowl. Flake with a fork. Stir in the pumpkin and coconut flour. Season liberally with salt, pepper, garlic powder and dill.
Bake for 20 minutes until golden brown. Enjoy.
It’s just that simple. The pumpkin purée acts as a binder like eggs, and it doesn’t alter the flavor of the cake. And if you have an allergy to eggs, you don’t have to worry over it with this dish.
I paired our Salmon Cakes with a combination of wilted turnip greens and Swiss chard. So tasty and full of Vitamin K.
What is one ingredient you use in everything?