Last night I whipped up this delicious salmon cake recipe for dinner. It's a very easy recipe that looks and tastes like it was ordered at a restaurant! As usual the recipe is completely soy, grain, and dairy free. This recipe can also be used with canned tuna, but just make sure to check the label if you have a soy allergy. Even though the label says "tuna in water", most of them actually have the sneaky soy listed as one of the ingredients. I noticed that most of the canned salmons do not contain soy so it is usually the better option for me AND the salmon is less fishy tasting!

For the toppings I used a really delicious garlic salsa from Trader Joe's and I also made guacamole by mashing two avocados mixed with diced onion, jalapeno, garlic, chopped tomato, salt, pepper, and a little dash of taco seasoning.  

Mexican Salmon Cakes - Makes 5-6 cakes:

• 2 - 6oz cans skinless boneless salmon in water
• 1 whole egg
• 1/2 cup egg whites
• 2 tbsp honey dijon mustard
• 1/4 cup almond meal
• 1/4 cup coconut flour
• 1/2 tsp chopped garlic
• Season to taste (I used cilantro, ginger, salt, pepper)
• 1 tbsp lemon juice

Drain salmon cans well. Mix ingredients together in a bowl. Take a small handful of the mix, roll it into a ball and then flatten slightly to form the cake. Coat your frying pan with coconut oil, cook on medium high heat for a few minutes on each side. If the sides aren't cooking as fast as the top and bottom, just put a lid over the pan for a couple minutes. These can also be baked in the oven if you prefer to use that method. Bon Appétit!