Salmon Pecan Cakes

Ingredients

  • 1 Can (7.5 ounces) Wild Salmon
  • 1 3/4 Cups Pecans
  • 2 Eggs
  • 3 Small Scallions chopped
  • 1 Small Celery Salk chopped
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Lime Juice
  • 1/2 Teaspoon Sea Salt
  • 1 Pinch Paprika

Method

Step 1

Preheat oven to 350 degrees.

Step 2

Drain canned salmon. In a food processor, grind pecans to a fine texture. Add remaining ingredients and pulse to combine.

Step 3

Separate into eight medium patties, place on a lightly oiled baking tray, and bake until golden, about 25 to 30 minutes.

Nutritional Information

Nutritional analysis per serving: Calories 251, Carbohydrates 4.0 g, Fiber 2.5 g, Protein 9.5 g, Fat 23.1 g, Cholesterol 63 mg, Sodium 151 mg, Calcium 33 mg

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