Salmon Korokke {PALEO}

Okay, so, this isn’t a traditional Japanese Korokke.  In fact the flavors aren’t really all that Japanese at all, they are a little Thai and a little Indian and a little Asian…  I hope I’m not offending any one here, but that’s the best way I can think to describe it.  Mostly, it’s just really good.  Murr told me to blog it as we were eating…  So that’s what I’m doing, for your enjoyment (I hope): Salmon Korokke {PALEO}.
Yummy Asian salmon cakes that are Paleo and easy to make!

Salmon Korokke {PALEO}

  • Servings: 2
  • Time: active time: 7 minutes, cook time: 10 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 1 pound salmon, cooked
  • ~ 1 Tablespoon cilantro, finely chopped
  • ~ 1 1/2 Tablespoon red onion, minced
  • 1 Tablespoon orange juice
  • 1/2 Tablespoon coconut aminos or gluten-free soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon sesame seeds
  • 1/4 cup almond flour
  • 1 egg lightly whisked
  • coconut oil for frying

Directions:

  1. Grab your salmon and break it up into small pieces, place in a large bowl.
  2. Add the cilantro, onion, orange juice, coconut aminos, ground ginger, garlic powder, salt and sesame seeds to the bowl. Mix everything together with your hands, further breaking down the salmon.
  3. Add the almond flour and egg. Mix well.
  4. Heat about a tablespoon of coconut oil in a large skillet over medium high heat.
  5. Meanwhile, form small cakes with the salmon mixture. I made eight.
  6. Add the cakes to the oil and cook about 5 minutes per side.
  7. Serve garnished with fresh cilantro.  Enjoy!!


We ate these with these Crispy Sesame Brussels Sprouts with Creamy Curry Dipping Sauce.  I added a bit of fresh ginger to the dipping sauce and let the sauce serve double duty for both the Brussels sprouts and korokke.

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