I have this thing for salmon. Craving? Mild obsession? I don’t know. Whatever it is, it’s strongest at work and will last all morning until I give in, ditch my lunch kit, and head to Joey’s Barlow to enjoy a $19.99 salmon fillet.
I’m not the type to forgo an opportunity to enjoy a homemade meal, or be open to spending $20 on lunch, but this dish just brings out the worst in me! There’s just something about the cracked pepper, deep maple flavors and spritz of lemon that gets me every time.
When a meal captivates me to the point where I can’t go a week without thinking about it, it’s a sign that I must create a recipe for it.
Instead of becoming consumed by replicating my Joey’s favorite, I decided to approach this maple pepper salmon conundrum from another angle, making it easier, simpler, and tastier in the process. Perhaps I just say that because this recipe doesn’t involve marinating or broiling; two activities that I dislike, but if it means I get to enjoy the same great taste without having to suffer in the kitchen, I’m all over it!
- 418g canned pink salmon, drained or equal amount of fully cooked fresh salmon
- ½ cup quinoa flakes *see note
- 1 large egg
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1 tablespoon braggs liquid aminos or soy sauce
- 1 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin coconut oil
- ¼ cup fresh flat leaf parsley, chopped
- 2 green onions, sliced
- Combine all ingredients but oil in a medium sized bowl.
- Form the mixture into 8 patties.
- Heat oil in a medium sized skillet over medium-low heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate or cooling rack.
Maple Pepper Dipping Sauce
Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Yield: 1/4 cup Servings: 4
Creamy maple pepper sauce perfect for salmon cakes, cooked chicken, or fish sticks.
- 1/4 cup apple cider vinegar
- 1/2 cup gluten-free chicken broth
- 1/3 cup full fat coconut milk
- 1 tablespoon maple syrup
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon Himalayan rock salt
- In small skillet, boil vinegar over high heat until reduced to 1 tablespoon.
- Add stock; boil until reduced by half.
- Stir in coconut milk and maple syrup; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in pepper and salt.
- Serve poured over cakes.
We’re heading out to Grassi Lakes Trail tomorrow morning with a couple of friends and I’m planning to take these cakes along for the hike. Our friends may not think salmon constitutes as a hiking type of snack, but I swear they’ll think otherwise once they take their first bite, I can just about guarantee it!
Hopefully the weather will cooperate so I can bring my camera along. I’ve heard the trail is quite beautiful. Either way, I’m sure I’ll be Instagramin’ and sharing the sites as we go.
Have a fabulous weekend ;)