Avocado Salmon Cakes With Chipotle Lime Dip

Why salmon and not crab? Let me count the ways. First, my lawfully wedded spouse is allergic to crab. We found this out the hard way, mid-life, and after an amazing meal of freshly caught crab with homemade butter in Pismo Beach, Ca. Hence, the substitution right off the bat. Crab is also a seafood that is not readily available or seasonal in most areas, making it pricey if you’re just putting it into a crab cake. The canned variety can be sketchy, and I don’t know about you, but I don’t want my seafood from a can. Salmon is also rich in Omega 3’s which we are all trying to incorporate into a healthy diet. If you’re lucky enough to live in an area where there’s fresh crab (along the Gulf Coast) or there’s no hives and an emergency Benadryl run in the foreseeable future, then by all means, go for the crab!

This recipe is a hybrid of about three different crab cake recipes, one of which is from Paula Deen. She uses Ritz crackers in hers, but I’ve decided to lighten this up a bit and use Panko crumbs, instead of bread or cracker crumbs and coconut oil instead of regular vegetable oil. For the Chipotle dip, I substituted plain Greek yogurt for sour cream, so you can double dip without guilt. The hint of Chipotle, avocado, cilantro and lime pair nicely together to make this a simple, healthful, and delicious dish.

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For the salmon cakes:
16 oz. salmon, chopped into bite sized pieces
1 small red pepper, finely chopped
1 small yellow pepper, finely chopped
1 slightly ripe avocado, chopped
1 bunch green onions, chopped
Juice of 1 lime
1 teaspoon Chipotle
1 tablespoon mustard
2 eggs
6 oz Japanese panko crumbs

Mix all ingredients together and form into patties with your hands. There’s no non messy way to do this, so put your OCD aside.

In a large skillet, melt 2 heaping tablespoons of coconut oil over medium heat. Fry salmon cakes about 5 minutes on each side.

For the Chipotle Lime Dip:
I made mine ahead and refrigerated until ready to serve.
2 ripe avocados
1 cup low-fat Greek yogurt
Juice of 1 lime
Handful of cilantro, rough chopped
1 teaspoon Chipotle

Put all ingredients into food processor or Nutri Bullet and blend.

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Categories: Meals

Author:onceinabluemoon17

Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...

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4 Comments on “Avocado Salmon Cakes With Chipotle Lime Dip”

  1. March 20, 2014 at 1:48 am #

    These look delicious! Love the combination of flavours! πŸ™‚

  2. March 24, 2014 at 11:54 pm #

    Just wanted to follow up…I made these for supper tonight and we loved them! Thanks so much for sharing! πŸ™‚

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