Alison Stone RMT

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Paleo Salmon Cakes

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Sometimes it is hard to get fish into our diets. I like salmon because it has taste! Not only does it have taste, you can add some pretty heavy duty seasonings to salmon to make it even tastier! Not only is salmon high in Omega-3 fatty acids, it is high in vitamins and has a low glycemic index (which means it won’t spike your blood sugars).
With any left over salmon or tins of wild caught salmon I like to make salmon cakes. Here is how:

2 tins salmon (I like wild caught or sockeye)
1/2 large mashed baked sweet potato
1 egg
2 spring onions chopped
1 tbsp cilantro finely chopped
lemon zest from half a lemon
a few drops of hot sauce
salt and pepper

Mix everything together and then using a 1/4 cup measuring cup, pack the measuring cup with salmon mixture. Tap it out onto parchment paper and continue with the rest of the mixture. This usually makes 10 salmon cakes.
Heat a pan on medium heat. When the pan is hot add 1 tablespoon ghee (or use butter). When that has melted carefully place salmon cakes in pan 5 at a time. Cook for at least 5 min and then carefully turn over to cook the other side.
Serve with a green salad or coleslaw and homemade garlic aioli. (recipe below)

I have learned how to make homemade mayonnaise with an immersion blender. It is so darned easy and tastes so much better than the store bought stuff.
Here is how to do it:

In a large measuring cup add
1 cup light olive oil
1 egg
1 tbsp lemon juice
pinch of salt
Let this settle in the measuring cup for about 30 seconds
Place immersion blender at the bottom of the cup and switch it on. As mayonnaise starts to form, slowly bring the blender up to the top of the mixture until all the oil has emulsified. Store in a sealed container in the refrigerator for up to 2 weeks.

Garlic Aioli

1/2 cup mayonnaise
1 clove garlic finely chopped
1 tsp lemon juice
1/2 tsp chili powder
salt
Mix ingredients all together and let sit so flavours can mingle.
Serve with Salmon Cakes.

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