Name: Whole30 Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 14.75-ounce can wild-caught salmon; 1 cup cooked sweet potato (canned with no syrup is OK to use); 1 whole egg; ½ cup almond flour; 2 tablespoons minced fresh parsley; 2 scallions sliced thin, tops and bottoms, roots removed; 2 teaspoons dried dill; 1 teaspoon hot sauce (optional); ½ teaspoon paprika; 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons clarified butter or coconut oil, melted

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Whole30 Tartar Sauce

Adapted from It Starts with Food

Yield: 1 cup 1x

Prep: 15 minsTotal: 15 minutes

Scale:

Ingredients

1/2 cup Olive Oil Mayonnaise
1 Tablespoon minced cornichons or dill pickle
2 Tablespoons minced fresh flat leaf parsley
2 teaspoons minced capers
2 teaspoons minced fresh chives
1/2 tablespoon fresh lemon juice
1 teaspoon pickle juice
Salt to taste
Freshly ground black pepper to taste

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Instructions

Place all ingredients in a bowl and mix to combine. Refrigerate for 30 minutes before serving.

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