Gluten Free Salmon Cakes with Spiralized Cucumber and Roasted Red Pepper Aioli Sauce

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Coming home from the amazing Mii Amo Spa, I am still craving all of those wonderful spa flavors. We have a great new online Farmers Market that is just getting going in our area and they offer Wild Salmon that is amazing. If you are from this area, be sure to check them out here:http://www.localharvestmarket.co. I am all for cooking once, eating twice so I wanted to make something with my leftover salmon. These were DELISH and even had my picky husbands approval.

These are the ingredients I used for Salmon cakes. I have used fresh raw Salmon before and also canned salmon so improvise with what you have. I change out many of the ingredients and customize it to what I have. Get creative!

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Chop everything and add to a bowl.

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gently folding in the salmon last

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Fry in a non stick pan if you can (I rarely use non stick anymore but I have some for things like this) because the are very fragile.

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Serve on a lettuce leaf and top with spiralized cucumbers and red pepper garlic aioli sauce.

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WILD SALMON CAKES WITH ROASTED RED PEPPER AOILI AND SPIRALIZED CUCUMBER

  • 12 ounces of chopped/flaked salmon, cooked, fresh, or canned (adjust cooking accordingly)
  • 2 tablespoons finely diced red onion
  • 2 tablespoons diced green onion                                                                                                        
  • 2 tablespoons finely diced  red peppers
  • 2 cloves of garlic, minced
  • 1 organic free range egg
  • 1/4 cup very gluten free panko crumbs
  • 2 tablespoons minced fresh cilantro
  • Himilayan Pink salt and pepper

Mix together all the ingredients except the salmon,  gently fold in the salmon and shape into cakes (2, 3, or 4 depending on preference for size) Cook in non stick skillet over medium heat for a couple minutes until browned on one side. Lower heat to medium low, turn the cakes, and cover for another 5 minutes or so until cooked through. Serve on top of butter lettuce leaf, top with spiralized or sliced cucumber, and fresh roasted red pepper aioli sauce. 

Roasted Red Pepper Aioli Sauce  

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  • 1/4 cup healthy mayo (I used earth balance mindful Mayo)
  • 1/4 cup roasted red peppers
  • 1 clove garlic
  • zest of a lemon

Blend the mayo, red peppers, and garlic in food processor. Add in lemon zest and serve. 

I am a fan of cook once, eat multiple times. This salmon cakes came from our dinner Sunday night. I broiled Salmon for dinner and saved half for this recipe.

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Place fillets, zest of one lemon, 1-2 tablespoon lemon juice, 1 tablespoon olive oil, and 1 TBSP fresh chopped rosemary in a large zip-top plastic bag. Seal and turn to coat. Refrigerate for 30 minutes. 

Remove fillets from marinade, discarding marinade. Place fillets, skin side down, on a rack in broiler pan.

Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.

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I hope you enjoy!

Marinated Grilled Chicken Salad with Strawberry Bruschetta Topping

I saw this bruschetta recipe on Balanced Bites today, and I knew I had to try it. I decided to sweeten it up a bit with some raw organic honey and soak my onions prior otherwise left the recipe as is. My mint and basil is growing so plentiful so what a wonderful way to use some of it up. I also had spinach from the Alexandria farmers market, chicken tenders thawed, and strawberries that were dying to be eaten so this recipe was calling my name! I use this marinade often and thought it would pair nicely with the strawberry bruschetta and boy was I right.

Strawberry

PREP

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You could use it as a salsa for pita chips too.

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So pretty!

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Marinate the chicken

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Grill Chicken tenders

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Set up build your own salad stations

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Or use the chicken in a lettuce wrap with the bruschetta. This spinach is huge and I got it at the Alexandria Farmers Market from Sundog Prairie Farms 

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Finished product and absolutely DELISH!

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Strawberry Bruschetta (slightly adapted from Balanced Bites)

  • 1 pound strawberries, diced
  • 1/2 cup diced sweet onion (soak in cold water if you want them not so strong)
  • 5 large basil leaves, finely
  • 24 mint leaves, finely chopped
  • 3 garlic cloves, minced
  • 1 Tbsp aged balsamic vinegar
  • 1 Tbsp extra virgin olive oil
  • sea salt, to taste
  • 1 Tbsp raw honey

Soak the chopped onions in cold water while you are marinating the chicken, drain.  It takes the sharpness out of the raw onions. Add the strawberries, onion, basil, mint and garlic in a medium bowl until well combined. Whisk the EVOO, Balsamic, honey,  and sea salt until combined. Fold in the dressing with the strawberry mixture.

I make this marinade often and love it. I always have these ingredients on hand so it is quick to throw together. Skip the store boughten marinades, too many ingredients.

Marinated Grilled Chicken Tenders 

  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sea salt, to taste
  • 1 clove garlic, crushed (optional)
  • 1 teaspoon raw honey
  • chicken tenders, boneless & skinless  (about 2 per person)

Mix well and toss chicken tenders in marinade. Refrigerate for at least 30 minutes. Grill Chicken tenders about 2-3 minutes per side over medium high heat or until done.  Serve on top of bed of organic baby spinach and top with  strawberry bruschetta.

Best part about this was my sister came over and enjoyed it with my on our deck. Gorgeous day for a picnic lunch break. Love having taste testers!

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I was able to make all of this without going to the store. If you keep good foods at your house, you will eat good foods! Always change recipes to suit your tastes, budget, food sensitivities, diet, and get creative. Play in the kitchen and make it fun feeding your family healthy foods that taste delicious. Thanks for the bruschetta recipe Balanced Bites, it will become a staple.

paleo, gluten free, dairy free, and AMAZING!