Oven-Baked Salmon Cakes

Seafood is definitely a staple in our home and we usually end up eating fish two to three times a week. My go-to is always oven baked fish; usually salmon, halibut or sea bass, and occasionally we'll sauté scallops, especially when Nantucket Bay scallops are in season. If you've never experienced a Nantucket Bay scallop I highly recommend you do. They are smaller than sea scallops and exceptionally sweet; they literally melt in your mouth! Since the season is so short (usually November to March) they are considered an extra treat and because of the fresh quality you can actually consume them raw. They are perfect for making ceviche, which just gave me the idea of sharing a recipe for next season! But on to salmon cakes.

This dish is simple to make and the patties can be made ahead of time and frozen for up to a couple months. We usually don't add a sauce but the aioli below is very easy to make and a great accompaniment to the salmon cakes.

Oven-Baked Salmon Cakes
SCD, Gluten-Free, Sugar-Free, Dairy-free
yield: 8-10 patties

INGREDIENTS:
15 ounces Wild Alaskan Salmon (I like Natural Sea non-gmo BPA-free can)
1 small onion, diced
1 carrot, diced
1 celery stick, diced
2 Tbs coconut oil
1/4 cup packed spinach, finally chopped
1/2 cup almond flour
1 egg
1 tsp salt
1/2 tsp pepper
1 tsp parsley
1 tsp garlic powder or fresh garlic (I omit because I'm allergic)
1/2 tsp cumin

DIRECTIONS:
1. Heat the coconut oil in a sauté pan over medium heat; sauté the onion, carrots and celery until translucent. Remove from heat.
2. Drain the canned salmon and remove any bones.
3. Add the salmon and cooked vegetables to a large mixing bowl and stir to combine. Add in spinach and mix well. Then add almond flour, egg and spices and stir until the ingredients are thoroughly combined.
4. Line a baking sheet with parchment paper (I like this brand.)
5. Form the salmon mixture into small patties and place them on the parchment paper.
6. Bake at 400 degrees for 12-15 minutes or until lightly golden.
7. Serve with a lemon aioli.

Lemon Aioli
SCD, Gluten-Free, Sugar-Free, Dairy-free

INGREDIENTS:
1/2 cup SCD legal mayonnaise (I like Primal Kitchen)
2 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
1/2 tsp pink Himalayan salt
1 fresh garlic clove, diced (optional, I omit due to allergies but I know everyone loves garlic!)

DIRECTIONS:
Whisk all ingredients together until smooth and creamy. Store in an airtight container for up to five days.