Because I am cooking for myself a lot of the time now, I tend to make a lot of single person meals.
The only exceptions to this are when I am also cooking for my 2 housemates, or I am making something that will keep in the fridge for a few days and is easily reheated.
This recipe is one of my “single person” meals, although it would easily be doubled or tripled if you needed to feed more people.
Salmon is a fish that is very good for us because it is an oily fish that is high in the anti-inflammatory Omega 3 fatty acids.
I usually have some wild-caught salmon fillets in the freezer that I can pull out and thaw when I need to make a quick meal just for me.
I used white (Japanese) sweet potatoes here, which are slightly less sweet than the familiar orange ones. This recipe would work just as well with the regular sweet potatoes however…
There will be more avocado Aioli than you need for one person – just cover the remainder tightly with clingwrap, ensuring that the clingwrap is in contact with the surface of the sauce. It will keep for another day in the fridge and can be used as a dip with veggies for your lunch.
AIP Salmon Cakes with Avocado Aioli
For the Salmon Cakes
- 1 fillet fresh or frozen salmon 4-6oz (thawed if frozen)
- 1 small sweet potato
- 1 green onion – chopped
- 1 tsp capers – rinsed and drained
- 1 tbsp fresh parsley – chopped
- pink Himalayan salt to taste
- arrowroot flour to dust
- 2 TBSP coconut oil – divided
For the Avocado Aioli
- 1 ripe avocado
- 1 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic – peeled and chopped
- pink Himalayan salt to taste
Prick the sweet potato all over and then cook it in the microwave for 5 minutes until it is fork tender. Depending on the power of your microwave, it may take more or less time than this.
If you do not want to use a microwave, you can also bake the sweet potato in the oven – wrap it in foil after pricking it, and bake for 30-40 minutes in a 350°F (175°C) oven until it is fork tender.
While the sweet potato is cooking, melt 1 tbsp of the coconut oil in a small skillet. Add the fish and cook for 3 minutes per side until it is opaque and flaking. do not over cook the fish!
Once the sweet potato is cooked, use a spoon to scoop the flesh out of the skin into a small mixing bowl and mash it well.
Flake the fish into the bowl, discarding any skin. Add the green onion, capers and parsley, and season to taste with the salt. Mix well.
Dust your hands with some arrowroot flour and shape the mixture into 2 patties, 1″ thick. Dust the outside of the patties with more arrowroot flour.
Melt the remaining tbsp of coconut oil in the same skillet that you used to cook the fish. Add the salmon cakes and cook for 5 minutes per side until heated through and golden brown.
While the salmon cakes are cooking make the avocado aioli.
Place all the aioli ingredients in a food processor and puree till smooth. Taste and adjust the seasoning, adding more salt and necessary.
Serve the salmon cakes on top of a bed of sauteed spinach with some of the avocado aioli on top.
Store any remaining aioli tightly covered in the fridge for up to 24 hours.
Shared at: Paleo AIP Recipe Roundtable