Grilled Salmon Cakes with a Black Eyed Pea Salad
Add to Shopping List
Recipe has been added to your Shopping List
Print Recipe
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 pound salmon fresh or frozen
  • 1 eggs
  • 1 avocado ripe; peeled and pitted
  • 1 clove garlic minced
  • 1 poblano pepper seeded and diced
  • 1/2 cup panko bread crumbs you can also use almond meal/flour whole oatmeal, cooked quinoa or couscous (*this acts a binder to help the salmon cakes stay together)
  • 1 tablespoon lemon or lime juice
  • 1 handful cilantro
  • Salt and Pepper
  • 16 ounces cooked black eyed peas
  • 1 tomato diced
  • 1/4 cup red onion diced
  • 1 jalapeno diced and seeded
  • 1 handful parsley chopped
  • 3 splashes rice wine vinegar unseasoned
  • 1 teaspoon honey
  • 1 tablespoon olive oil or avocado oil
  • Salt and Pepper
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 pound salmon fresh or frozen
  • 1 eggs
  • 1 avocado ripe; peeled and pitted
  • 1 clove garlic minced
  • 1 poblano pepper seeded and diced
  • 1/2 cup panko bread crumbs you can also use almond meal/flour whole oatmeal, cooked quinoa or couscous (*this acts a binder to help the salmon cakes stay together)
  • 1 tablespoon lemon or lime juice
  • 1 handful cilantro
  • Salt and Pepper
  • 16 ounces cooked black eyed peas
  • 1 tomato diced
  • 1/4 cup red onion diced
  • 1 jalapeno diced and seeded
  • 1 handful parsley chopped
  • 3 splashes rice wine vinegar unseasoned
  • 1 teaspoon honey
  • 1 tablespoon olive oil or avocado oil
  • Salt and Pepper
Add to Shopping List
Recipe has been added to your Shopping List
Print Recipe
Instructions
Salmon Cakes
  1. Skin the salmon filet and chop. Add to a large bowl.
  2. Add binder (I’m using almond flour), poblano pepper, egg, lemon or lime juice and salt and pepper.
  3. Heat indoor grill pan, outdoor grill or cast iron skillet to medium heat. Spray grill pan or cast iron skillet to make sure salmon cakes do not stick.
  4. Cook for about 2-3 minutes on each side. Be careful not to overcook the salmon cakes.
Black-eyed Pea Salad
  1. Toss cooked black-eyed peas, tomato, red onion and jalapeño in a large bowl.
  2. Add oil, vinegar, honey, parsley, salt and pepper to taste and mix together well.
  3. Taste, adjust if needed. Allow to marinate for at least 20 minutes.
  4. Top each cake with sliced avocado and cilantro. Enjoy!
Recipe Notes

Recipe by Kathleen Oswalt, Your Food Sensitivity Detective.