It’s Hatch Chile Season. If you live near a Central Market or pretty much any higher-end grocery store in the southwest, you will find everything possible made with hatch chiles. Everything from chocolate cake to tortillas. These Whole30 Salmon Cakes are filled with hatch chiles to offer a little spice to the traditional recipe.
Ingredients in Whole30 Salmon Cakes
Traditional salmon cakes combine cooked salmon with some sort of breadcrumbs, egg and flavoring agents. I have replaced the breadcrumbs with almond flour which actually somehow makes them even more crispy. To add flavor, I add lime zest, hatch chiles and green onions.
What are Hatch Chiles?
Hatch Chiles are a specific kind of spicy pepper (chile) from New Mexico. They have a very herbaceous flavor and can range from very mild to very hot and everything in between. Look for them in your local grocery store starting in late July to early September. To learn more about them and how to roast, peel and seed them yourself (and save big $) visit this link.
Ways to Serve Whole30 Salmon Cakes
- Serve as below with slaw, chipotle mayo and pickled jicama or other veggies to offset the richness of the salmon
- Serve on a paleo friendly bun with the slaw and chipotle mayo with a side of sweet potato fries for a fun alternative to a burger
- Make mini salmon cakes to serve as an appetizer with the chipotle mayo as a dipping sauce
- Serve cold in a bento box for lunch
- Serve over a large salad. Thin the chipotle mayo out with lime juice and use this as the dressing. Toss in a few sprouted pepitas (pumpkin seeds) to carry out the southwest theme.
How to Make Whole30 Salmon Cakes
Drain salmon and empty into bowl then add remaining ingredients.
Form into cakes. I used a large ice cream scoop to portion and got about 11 cakes. You will probably have 10-12 depending on size.
Fry in coconut oil or avocado oil or a mixture of the two. (I totally ditzed on the photo, but as you can see in final product, they are crispy on the outside and soft in the middle)
Can Salmon Cakes Be Made Ahead?
Absolutely! You can make them up and freeze in a single layer on a parchment lined cookie sheet. If you freeze them uncooked, just make sure to remove them at least an hour before cooking so they won’t spatter when hitting the oil. If you cook them and then want to freeze, just place on a parchment lined cookie sheet and freeze until solid.
Hatch Chiles 101 and Hatch Chile Salmon Cakes
Serve with a pickled jicama, slaw and chipotle ranch.
- Salmon Cakes
4 6 oz cans of wild salmon, drained
1/2 cup almond flour plus more if necessary
1/2 cup chopped green onions
1/2 cup chopped green chiles
2 eggs, beaten
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon sea salt
zest of a lime
coconut and/or avocado oil for frying
- Chipotle Mayo
1 chipotle chile with adobo
juice of half a lime
2 cloves of garlic, minced
1 teaspoon honey
3/4 cup paleo-approved mayonnaise
- To serve:
Sliced cabbage, chopped green onions
- Mix all ingredients together and form into 3″ cakes. If mixture isn’t sticking together well, add a little more almond flour a tablespoon at a time.
- Heat oil in skillet over medium high heat. While oil is heating mix together chipotle mayo ingredients.
- Carefully place one layer of salmon cakes in the skillet and fry until golden on both sides.
- Serve over cabbage with chipotle mayo.
- I used the large cans of salmon that include skin and bones and just removed the skin and bones before making salmon cake mixture. This yielded probably the equivalent to 3 1/2 small (6 oz) cans of boneless, skinless salmon. If you use 4 6 oz cans the mixture may be dry. If so add a little more almond flour to hold it all together.
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