What do you do with leftovers? I LOVE leftovers but I know not everyone feels the same way. I actually make leftovers on purpose! Yep….more often than not, my meals are doubled so I can take some for lunch the next day. I have no problem at all with eating the same meal, 2 days in a row. However, these salmon cakes are for all of you who DON’T care to have the same meal the very next day.
It’s no secret that I love salmon. I can actually eat it every single day to be quite honest but the hubby is more of a white fish kind of guy. Well, if I were to be more specific, he’s a sushi lover and though he will eat cooked fish now, he definitely prefers sushi. That said, I try to make a different fish for him when I make salmon …. and that’s really two-fold because he gets what he prefers AND I get all the salmon! If you have followed previous blog posts or my Instagram, you know that I use SizzleFish Seafood and they have these great single portioned pieces of seafood so making specific likings for the family is super easy and convenient! In fact, I often know that I will be home alone for dinner and pulling out one (or 2 – if making for lunch too!) makes it nice because you know that you won’t have to defrost more than you need and/or cut into portions. It’s all ready to go as-is! Ok ….so yes, I went off on a tangent (again ;-)) ……
These salmon cakes came about because I did have some leftovers to use up and I knew I wouldn’t be eating it for lunch so I wanted to incorporate it in our breakfast somehow. Not gonna lie – these came about in minutes and were so good. I actually got some “Mmmm’s” out of my hubby! I use cassava flour and ghee in this recipe and highly recommend the products listed in my side bar (Yes, they are affiliates and I do get a little compensation if you order by clicking on those specific products. I mean, if you’re going to order anyway, why not help a girl out? 😀 It does help keep the blog up and running BUT I will say that these products are ones that I use and would continue to use, even if not affiliated.) –> Yep, another tangent. Sorry.
So! Next time you have some leftovers that you want to use in a new way, try these salmon cakes — or just pull some salmon out of the freezer and intentionally make these. They are perfect for breakfast, lunch OR dinner 🙂
- 8oz cooked salmon
- 2 tbsp cassava flour
- 1 large egg
- 1 tbsp diced chives
- 2 tbsp finely diced mushrooms
- 1 tsp+ Cajun spice (or fav spicy seasoning)
- 1/2 tsp pink salt
- 1/4 tsp pepper
- 1-2 tbsp ghee
- Warm ghee in cast iron skillet. Keep heat/flame on medium.
- Combine all ingredients with a fork (except ghee) in a mixing bowl, making sure to break down the salmon.
- Using a large scooper, add 4 mounds of salmon mixture to the heated cast iron pan. With a rubber spatula, carefully flatten salmon rounds to about 1/4 inch in thickness. Cook about 3 minutes.
- Turn over and cook another 3 minutes until golden.
- Serve with eggs, in between your favorite buns or eat on its own with greens or your favorite dipping sauce.
