- 4, 6- oz. salmon steaks (24 oz. total, cooked)
- 3 russet potatoes (roughly chopped)
- ½ small white onion (finely chopped)
- ¼ fresh dill (minced)
- 2 tbsp. Dijon mustard
- 2 tsp. Lemon zest or 4 drops of Lemon Essential Oil
- 2 eggs (beaten)
- 1 tsp. sea salt
- ½ tsp. black pepper
- Coconut oil for cooking
- To cook your salmon steaks, I recommend broiling. It’s fast and easy and yields a perfect result without overcooking (when timed properly). Follow the recipe listed here, but omit the garlic herb butter. Brush with a high heat oil like grapeseed oil or sesame oil, season with salt and pepper and broil for 3 ½ minutes.
- Once the salmon is cool enough, flake with a fork and set aside.
- Next, bring a pot of water to boil. Using a steamer basket, steam the potatoes until tender.
- Transfer the potatoes to a large bowl and mash. Add in the salmon, onion, dill, mustard, lemon zest (or essential oil), eggs, sea salt and pepper. Mash and mix everything together until the ingredients are fully incorporated.
- Make 8 “cakes” out of the mixture by shaping them into equal sized patties.
- Heat a large pan over medium heat and add a spoonful of coconut oil. Once hot, add the salmon cakes a few at a time and cook for a few minutes per side until lightly browned.
I served it up with tartar sauce, but you can also serve it plain.