Salmon Cakes with Dill Lemon Vegetables

Who doesn't love crab cakes?  They are really a perfect combination of flavors, and paired with a Lemon Beurre Blanc you cannot go wrong.  However, tonight I needed to be quick and I just happened to have some canned salmon on hand.  And even though I didn't have time for the beurre blanc, the lemon sauce to go with the vegetables was perfect!

Salmon Cakes

2 cans salmon, drained  (wild caught)

2 eggs

1/2 c. almond flour

1 tbsp. dijon mustard

1/2 c. onion, fine dice

1/2 red bell, fine dice

1/4 c. minced parsley

2 tsp. salt

1 tsp. pepper

4 tbsp. coconut oil

Dill Lemon Vegetables

3 carrots, sliced diagonally

1 c. green beans, sliced diagonally

2 tbsp. coconut oil

1/2 tbsp. dill

1 tbsp. lemon juice

1 tsp. lemon zest

salt and pepper to taste

Preheat oil for vegetables in large saute pan over medium heat.  Add carrots and greens beans, stirring once in a while.  Cook about 12-14 minutes, then add lemon juice, dill, and lemon zest.  Cook an additional 3-5 minutes while waiting for cakes to finish.  Salt and pepper to taste.

Combine all of the ingredients for the salmon cakes until they are incorporated well.  Preheat medium pan over medium high heat with 2 tbsp. oil.  Form about 1/3 c. salmon mix into rounds and then place in pan.  Smash gently with the back of a spatula.  Cook until they are gold brown, about 3-5 minutes on each side.  Remove from pan, set on an oven proof plate and keep warm in an oven heated to 300 degrees.

Remove any little pieces that fall from the first batch, add the remaining 2 tbsp. coconut oil and repeat with forming and flattening the salmon cakes.

Serve with a splash of fresh lemon!