This recipe is from Run Fast Eat Slow: Nourishing Recipes for Athletes by Shalane Flanagan & Elyse Kopecky.
- ¼ cup plus 2 tablespoons extra-virgin coconut oil
- 1 medium yellow onion, finely diced
- ¾ teaspoon fine sea salt
- 2 or 3 cloves garlic, minced
- 1 cup orange-fleshed sweet potato (or yam) puree
- 8 ounces wild salmon, skin and pin bones removed, flesh finely chopped (ask your butcher to do this)
- 2 eggs, beaten
- ½ cup almond flour
- ½ cup minced fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 1 lemon, cut into wedges (optional)
- Avocado Cream (optional)
- In a 12-inch cast-iron skillet or heavy-bottom pan, heat 2 tablespoons of the oil over medium-high heat. Add the onion and 1⁄4 teaspoon of the salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
- In a bowl with the sweet potato puree, combine the onion mixture, salmon, eggs, almond flour, parsley, lemon juice, mustard, cumin, pepper, and the remaining 1⁄2 teaspoon salt.
- Preheat the oven to 250°F. Line a baking sheet with a double layer of paper towels.
- Wipe out the pan you cooked the onions in, then add the 1⁄4 cup oil and warm over medium heat. When the oil begins to shimmer but is not smoking, scoop 1⁄4 cup of the salmon batter and gently tap upside down on the side of the pan to slide the batter into the oil. Use a spatula to press down slightly so the cakes are about 1 inch thick. Cook until nicely browned on the bottom, about 3 minutes (if they’re browning too quickly, turn the heat down). Carefully flip each cake over and cook until the bottoms are deeply golden and cooked through, about 2 to 3 minutes.
- Transfer the salmon cakes to the baking sheet. Keep warm in the oven while you fry the remaining cakes. If needed, carefully wipe the skillet clean and add more oil.
- To serve, arrange the salmon cakes on individual plates. Garnish with the lemon wedges and top with a scoop of Avocado Cream (if using).
The cakes can be made ahead and arranged in an airtight container between sheets of parchment paper. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before reheating at 250°F until heated through, about 20 minutes.