Power Salmon Cakes!

Hello, Howdy, Hola, Hi, 

How have you been? It's been so long since I have written and posted a new recipe. My weekdays have been spent with some adorable, awesome, smart, fun kids! I have been subbing at my kids' school and loving every moment. I have officially taught every grade from preschool to 12th grade! I am secretly patting my own back for that one. I truly enjoy teaching and I'm thrilled to have been able to teach so many children across 3 states. 

Today I want to share with you a family favorite. I have always loved salmon croquettes and salmon cakes but I felt that the traditional recipes left a lot to be desired so I created my own version and I call them Power Salmon Cakes. 

Just look at these beauties all plated up! 

If you like it hot and spicy add Sriracha to the power cakes before forming into patties. My children, however, cannot stand spicy food so I am forced to spice mine up once they've hit the plate. I think you will like them either way you decide to prepare these little jewels. 

Isn't my bikini sweater bottle cover the cutest?! Such a thoughtful gift for this baking gal! Thank you Brett!

Power Salmon Cakes 

3 C prepared quinoa (I boiled mine in chicken brother for extra depth)

3 Cans drained wild pink salmon 

1 mashed ripe avocado 

3 eggs

Juice of 1 lime

1 T garlic paste or 4 cloves

1 T Dijon mustard

1 T aioli garlic mustard sauce (trader joes baby!!!)

3 T sesame seeds

2 T ground flaxseeds 

Cracked pepper

Lemon pepper

Cayenne pepper

Sea salt 

Reserved flax for dusting

Coconut oil spray

Directions:

Preheat oven to 350* and line a baking sheet or jelly roll pan with parchment paper. Spray parchment paper with coconut oil. 

Mix quinoa, salmon, avocado, garlic, salt,  sesame seeds, flaxseeds in a bowl and set aside. In separate bowl:

Combine both mustards, eggs and seasonings with a fork until well mixed. 

Then add the mustard/egg mixture to the salmon/quinoa bowl. Stir until well mixed and lump free. 

Next you are going to want to sprinkle some flaxseeds on a plate so that you can roll the salmon cakes in the flaxseeds. 

Form the salmon cakes into patties the size of hamburgers. Kids love to help during this step! Then take the patties and lightly rub the reserved flaxseeds on them. Do this to both sides and then place the salmon cakes on your prepared pan. 

Use the spray to coat the top of the salmon cake so that both sides will have a little coconut oil. 

Bake for 15 minutes and flip. Bake another 10-12 or until crispy and hot. All I have to say is yummmmmmy! I always make a lot of these. My kids tend to eat 3-4 of them for dinner! On my portion I use a fork to prick some holes on the top of them and I pour a little apple cider vinegar on each one. I also dip into Sriracha sauce for an extra sweet, hot kick. 

I serve mine on top of wilted garlic spinach with a side of broccoli slaw (I made the slaw by mixing a bag of broccoli slaw with the aioli garlic mustard sauce (buy a lot of this if you love mustard like I do!) and some apple cider vinegar. 

Place some lime wedges on the side for beauty and add a nice squirt before you sink your teeth into this divine meal. Enjoy and let me know what you think!