Well•Pict Raspberry Salmon Cakes with Chipotle Aioli
*This recipe was made in partnership with Sharon Burley of Feast Kitchen. Follow her on Facebook/Instagram for more ideas on how to cook healthy, delicious, satisfying meals.
Ingredients:
For Raspberry-Salmon Cakes
1 cup fresh Well•Pict raspberries, roughly chopped
1 1/2 cups(about 1/2 lb) fresh salmon*, cooked and flaked
1/2 cup almond flour/meal
2 green onions, chopped
1 tablespoon dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt .
1 egg, beaten
1-2 tablespoons olive or coconut oil(for cooking)
For Chipotle Aioli
1 cup mayonnaise
1 tbs chipotle chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon cumin
1/4 tsp or more to taste salt
1 tablespoon fresh lime juice
Directions:
1. To cook salmon, lay out on a baking sheet, drizzle with oil, salt and pepper and bake in the oven on 350 degrees for about 15 minutes. Let cool completely and then flake using a fork or your hands.
*You could substitute with canned salmon but be sure to drain and squeeze out as much of the liquid as possible. You may need to add a couple more tablespoons of almond flour if your mixture is too wet.
2. In a bowl, combine the salmon with the remainder of the ingredients- except the oil- and mix thoroughly until well combined.
3. Heat a large skillet on medium heat with the olive or coconut oil. Form 7-8 small patties and gently place in the pan. Cook for about 3 minutes until golden brown then flip and cook for an addition 3-4 minutes until browned. If you have a smaller skillet cook your patties in two batches adding oil as needed.
4. Mix all ingredients for the chipotle aioli together in a bowl until well incorporated. Taste and add any additional salt as needed. Put a dollop on each salmon cake when serving. Store leftovers in a mason jar or airtight container in the fridge for up to a week.