Low Histamine Fresh Salmon Cake Recipe
This low histamine fresh salmon cakes recipe with a creamy herb dressing can be dinner or an appetizer.
Equipment
- 2 Small Bowls (if making flax egg) OR
- 1 Small Bowls (if using chicken egg)
- Sharp Knife
- Turner
Ingredients
- 1 pound Low Histamine Salmon Filets thawed (each filet will be about 3 to 4 ounces and make 2 cakes)
- 1 Tablespoon Kasandrino’s Olive Oil
- ⅛ teaspoon Redmond Real Salt
For Creamy Herb Sauce
- ¾ cup Let's Do Organic Coconut Cream
- 2 Tablespoons Mango
- 2 teaspoons Fresh Dill
- 2 teaspoons Fresh Chives
- 2 teaspoons Fresh Organic Flat Leaf Parsley
- 1 teaspoon Fresh Organic Thyme Leaves
- ⅛ teaspoon Redmond Real Salt
For Salmon Cakes
- 1 large egg whisked OR
- 1 Flaxseed Egg (see notes for recipe)
- 3 Tablespoons Pecans ground
- 4 Tablespoons Otto's Cassava Flour
- 2 Tablespoons Mango pureed
- 2 Tablespoons Let's Do Organic Coconut Cream
- 2 teaspoons Fresh Dill chopped
- 2 Tablespoons Kasandrino’s Olive Oil
Instructions
- Preheat oven to 400 degrees F.
- If you are using a flax egg, make the flax egg. See instructions in notes below.
- While the blender is out, grind the pecans. Move to a small bowl and set aside.
- Place thawed salmon filets skin side down on a baking sheet lined with a silicone mat or parchment paper. Lightly oil the salmon filets with 1 Tablespoon of olive oil and sprinkle with 1/8 teaspoon salt.
- Bake salmon for 12 minutes at 400 degrees F. You want the salmon slightly under cooked since it will cook more once the patties are formed.
- While salmon is cooking, blend the mango in the blender or food processor. You can use fresh mango or frozen mango. Fresh will give you a puree consistency. Frozen will produce a slushie consistency. Either way is fine. Remove 2 Tablespoons of the blended mango and add to the bowl with the ground pecans. Leave the rest in the blender.
- Now, make the herb sauce in the blender with the mango puree. Add to the puree, ¾ cup coconut cream, 2 teaspoons dill, 1/8 teaspoon salt, chives, parsley, and thyme. Blend until combined. Set aside until ready to serve.
- Prepare the batter for the salmon patties. In a large bowl, add cassava flour, ground pecans and mango puree, whisked egg or flax egg, 2 teaspoons dill, 1/8 teaspoon salt, and 2 Tablespoons of coconut cream in a bowl. Mix until ingredients are combined.
- When salmon is ready, remove from oven and flake the salmon away from the skin (discard skin and any bones). Transfer salmon flakes to cutting board and chop into very small pieces.
- Add the salmon to the batter and mix until combined.
- Form the salmon mixture into balls. Use about ¼ cup of the salmon mixture per patty to yield 8 cakes.
- Add olive oil to a large skillet over medium high heat. Place the salmon balls into the skillet and press each down with a turner. Cook the salmon cakes for about 2 minutes on each side. They should be golden brown on the outside and cooked through inside. You may need to cook in 2 batches.
- Serve with herb sauce and enjoy!
- TIP: The salmon cakes are easy to freeze and reheat. Make extra and freeze them in an airtight container for easy weeknight dinners.
Notes
Recipe Notes:
Flax Egg: To make a flax egg, start with whole flax seed. Blend until the seed becomes a course flour. You can also use pre-made flax meal, but we find that it goes rancid much quicker. Add 1 Tablespoon of flax meal to 2 Tablespoons of warm water. Set aside for five minutes until thick.
Low Salicylate: You can make the salmon cakes low salicylate by swapping fennel for the dill and using butter or ghee instead of olive oil. We haven’t worked out a low salicylate herb sauce, but the cakes are great!
Thawing Salmon: Thaw your salmon under cold running water to keep histamine low. You want to avoid thawing meat on the counter or in the fridge with Histamine Intolerance and MCAS.
Nutrition
Nutrition Facts
Low Histamine Fresh Salmon Cake Recipe
Serving Size
110 g
Amount per Serving
Calories
244
% Daily Value*
Fat
19.17
g
29
%
Saturated Fat
9.6
g
60
%
Trans Fat
0.02
g
Polyunsaturated Fat
1.81
g
Monounsaturated Fat
6.12
g
Cholesterol
47
mg
16
%
Sodium
135
mg
6
%
Potassium
342
mg
10
%
Carbohydrates
5.57
g
2
%
Fiber
1.1
g
5
%
Sugar
1.09
g
1
%
Protein
13.67
g
27
%
Vitamin A
217
IU
4
%
Vitamin C
5.2
mg
6
%
Calcium
15
mg
2
%
Iron
1.08
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!