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Harissa Salmon Cakes with Lemon Dill Aioli

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Disclosure: I am being compensated by Cans Get You Cooking for my participation in this campaign as part of the Mom It Forward Blogger Network. Please note, this post contains affiliate links.  As always, all opinions are my own! 

I hail from a long line of salmon fisherman, and canned salmon has long been a staple in my diet. It’s easy, super nutritious and so very delicious.

Of course, I’m pretty finicky about the salmon I eat…fresh or canned. Mainly, it has to be wild caught. And I prefer Sockeye, or Red, salmon. Sockeye is lower in fat than other salmon species, but still high in healthy Omega-3’s. The benefit of canned salmon? It retains all of it’s nutritional benefits, but is so, so convenient.

My favorite way to eat canned salmon is in salmon cakes. I always have the ingredients to whip them up in my ‘cantry’…so I often eat them for a quick lunch. But they’re fancy enough to serve to guests. A well stocked ‘cantry’ keeps me from running to the grocery store every other day and it’s reassuring to know I always have a healthful meal just the turn of a can opener away! The canning process seals in freshness and nutrition…and lessens waste with longer shelf life. Fish in the fridge lasts only a few days – but in the pantry? A long, long time.

Are you wondering what you can do with canned goods and how to keep a well stocked ‘cantry’? The Cans Get You Cooking campaign is a great resource. Lots of great recipes, info on sustainability, and nutrition information.

harissa salmon cakes 2

My cantry recipe today is mouthwatering Harissa Salmon Cakes with Lemon Dill Aioli. If you’ve never used Harissa…well, trust me. Get some. It’s good stuff. Spicy, smoky, savory – the perfect match with the richness of the salmon.

Also? These are gluten and dairy free. You can absolutely substitute regular wheat flour for the coconut flour, but I really love the texture that the coconut flour creates. These cakes have a perfect, crispy crust that is absolutely crave-able.

Print
Harissa Salmon Cakes with Lemon Dill Aioli

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 salmon cakes

Serving Size: 2 cakes

Gather

For the Salmon Cakes
14 ounces canned Sockeye (or Red) Salmon (I used Honey Boy Red Salmon)
2 eggs
4 green onions, green and white parts, chopped
2 teaspoons harissa spice blend (ground spices, not paste)
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
2 Tablespoons coconut flour
2 Tablespoons ghee or coconut oil
For the Aioli
1/4 cup olive oil mayonnaise (store bought or homemade)
1 teaspoon dill
juice of 1/2 lemon
pinch salt
freshly ground pepper

Step by Step

    Make the Aioli
  1. Mix all aioli ingredients, set aside.
    2. Make the Salmon Cakes
  2. Heat a skillet (can be cast iron or nonstick) over medium high heat.
  3. In a mixing bowl, combine the salmon, eggs, green onions, coconut flour and spices.
  4. Divide the mixture into eight and form into patties.
  5. Melt your coconut oil or ghee in the hot skillet.
  6. Gently place the cakes into the hot pan.
  7. Cook for 2-3 minutes, then flip. Cook for 2-3 minutes on the other side.
  8. Remove from heat and to individual plates.
  9. Drizzle with aioli.
  10. Devour.

Nutrition

WW PP 6; Calories 295; Total Fat 18.4g; Saturated Fat 5.0g; Trans Fat 0.1g; Cholesterol 90mg; Sodium 600mg; Potassium 99mg; Total Carbohydrates 7.8g; Dietary Fiber 1.8g; Sugars 2.3g; Protein 5.2g

http://shrinkingkitchen.com/harissa-salmon-cakes-with-lemon-dill-aioli/

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