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Crispy Salmon Cakes with Red Pepper and Tomato Sauce

These crispy salmon cakes are great for lunch or dinner! They are a healthy Friday Fish Fry with a delicious, sweet tomato sauce.
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Course Appetizer
Cuisine American
Servings 4 Two-inch cakes

Ingredients
 

Salmon cakes

  • 1 can wild caught salmon drained (6 oz)
  • 1 green onion finely chopped
  • 1 tbsp cilantro finely chopped
  • 5-10 leaves cilantro garnish
  • 1 tbsp red pepper finely chopped
  • 2 tbsp coconut oil
  • ⅓ cup almond flour
  • ¼ cup almond flour for dredging
  • 1 tsp fresh lemon juice
  • 1 organic egg cage-free

Sweet Red Pepper and Tomato Sauce

  • 2 cup red pepper chopped
  • 1 container grape tomatoes
  • 2 green onions finely sliced
  • 2 tbsp cilantro finely chopped
  • 1 tsp sesame oil
  • 2 tbsp balsamic vinegar
  • 1 tsp chili powder

Instructions
 

Salmon Cakes:

  • Mix salmon, green onion, chopped cilantro, red pepper, lemon juice, first portion of almond flour and egg together in a bowl until well combined.
  • Form 4 round patties, 2 inches in diameter. Spread remaining almond flour on a piece of waxed paper or plate.
  • Coat patties in almond flour, pressing to form firm, well-coated cakes.
  • Heat coconut oil in a frying pan over medium heat.
  • Pan fry cakes 3-4 minutes on each side or until slightly brown and crisp.
  • Lay freshly fried cakes on a paper towel lined plate to drain before serving.

Sweet Red Pepper and Tomato Sauce:

  • Put all sauce ingredients into a blender or food processor and blend to desired consistency.
  • Pour into a saucepan and heat.
  • Place one salmon cake on a plate, drizzle with hot sweet red pepper and tomato sauce, then garnish with a few leaves of extra cilantro.