Salmon Cakes and Coconut Cream Sauce

Salmon Cake in a Coconut Cream Sauce

Salmon Cake in a Coconut Cream Sauce

I am always a week ahead of the game in terms of figuring out what to eat. First, I head to the freezer to see what I have to work with and Salmon is on the menu. Not to mention that I also have about 6 cans of coconut milk. The thought of putting a Basil Coconut Cream sauce on top is very exciting and mouth watering. I had a basic idea of how to make a salmon cake, but I wanted to see if I could add something to it so that it’s interesting. I came across this Cajun Salmon recipe that I used and it was extremely tasty. I served the salmon cake over a bed of steamed broccoli and spaghetti zucchini. This is one healthy, satisfying meal!

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Salmon Cakes in a Coconut Cream Sauce
Salmon Cakes
1 1/2 pounds of Skinless Salmon, not farm-raised
2 eggs
Fresh Parsley chopped, 1/2 bunch
1 Tbspn of Cajun Seasoning
2 Tspn fresh minced garlic
1/2 small onion, yellow
Couple shakes of hot sauce
Salt and Pepper to taste

For the salmon, I imagine you can buy the cans of salmon. I have never purchase salmon that way but it’s worth the try. If you have filets, put them in a bowl and break the salmon up with a fork. Add the remaining ingredients to the bowl and mix. You might be thinking that there should be breadcrumbs or something else to bind it all together and you can add some if you like. I follow Paleo, 90% of the time, so no breadcrumbs. I can manage without them fine. Take a look at how my salmon cakes turned out:

Salmon Cake

Salmon Cake

It was definitely a little wet to work with but as you can see the salmon cakes came together just fine. I was a little heavy handed with the hot sauce and Cajun seasoning.

Set oven to 400 degrees. Use a cookie sheet or baking dish and spray with olive oil or coconut oil. Bake for 12 to 15 minutes and that is it.

Coconut Cream Sauce
The sauce was extremely good, I will definitely make this again to put over chicken or steamed vegetables.

1 Tspn of Coconut Oil
2 Minced Garlic Cloves
1 Lemon, juice and pulp
1 can of Full Fat Coconut milk, I have unsweetened
Basil – I purchased the fresh Basil in the small container and used 1/2 of the leaves, roughly 1/4 cup chopped
Fresh Ground pepper to taste

In a saute pan or small pot heat the coconut oil and once it is melted add the garlic and saute for about 3 minutes, low to medium heat. Add the coconut milk and lemon to the garlic and stir to combine, then bring to a boil. When the sauce begins to boil remove from the heat and stir in the basil. Wait about 3 minutes and serve.

You can serve the salmon cake how you like. I used steamed vegetables to sit the cake on and put the cream sauce over the vegetable. No pasta needed for this dish.

Salmon Cake in a Coconut Cream Sauce

Salmon Cake in a Coconut Cream Sauce

If you have made this, let me know how you prepare your salmon cakes and or basil cream sauce. Enjoy!

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