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I want to thank one of my patients for this recipe, you know who you are!! Although I did not get it quite right, the addition of a second egg makes the cakes stick together quite well. The original recipe only had one egg. I also learned from this patient that pink salmon is called dog salmon. Meaning, in Alaska, they feed it to dogs! No wonder I've never liked canned salmon. So! I now buy sockeye salmon from Vital Choice. And I love it! And I would have added a photo, but I keep forgetting to take one!

Salmon Cakes

Makes: 4 cakes

Cooking time: 2 minutes

• 1 can wild Alaskan Sockeye salmon
• 2 eggs salt to taste
• 1/4 chopped scallion (optional)

Mix all ingredients together with a fork. Lightly oil a skillet with either olive oil, coconut oil or ghee. Pour 1/4 mixture on the pan. Cook until firm on bottom and flip. Cook until eggs are done. I like it slightly crispy.

I like to eat these on their own topped with salt and lemon. I have also chopped them up to eat in a salad with romaine, cucumber, celery and olive oil, salt and lemon juice as a dressing. With over 50 grams of protein in total these are a great way to start the day! 

Put them in the fridge to be eaten later for a quick snack hot or cold!