Salmon Cakes

Being pregnant is amazing, and super weird at the same time! It's kind of crazy when I stop and think I'm totally growing a person inside of me! One of the early signs or symptoms that I noticed was my increased sense of smell. I could tell when someone sitting a few feet away from me was chewing gum with her mouth closed! Or how about when no one around me could smell the menthol in the icy-hot someone was using about 10 feet away from us at the gym after a workout. I'm telling you, my nose knows! I've also had some unpleasant run-ins with a few foul odors since my new superpower started. I've never had an issue with seafood before, but lately it's been making me gag, which is most unfortunate because I love seafood. And just to prove it to myself that it was just my nose and not my stomach, I made these really great salmon cakes. Interestingly enough, I didn't really notice the smell too much. I guess it's just when I wafts in front of me suddenly, rather than subtly while you're cooking with it. Anyway, wild salmon is a great protein, and I've read it's certainly one to consider consuming at least once a week during my pregnancy. So I began with this little gem! Enjoy!

Salmon Cakes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 3-4

Special Tools:
Medium mixing bowl
Large saute pan

Ingredients:
12 oz of canned wild salmon, drained
2 eggs
2 tbsp of coconut flour
1/4 cup of shallot (or your favorite onion)
2 tsp of dijon mustard
2 tsp of creole seasoning (or combine these ingredients to make your own and store the rest for later)
2 tbsp of coconut oil, divided
green onion to garnish

Instructions:
1. Start by adding the two eggs to a medium mixing bowl and beating them.
2. Add the salmon to the bowl and break it apart with a fork.
3. Then add the shallot, coconut flour, mustard, and creole seasoning to the bowl. Get in there with your hands and mix everything together until well incorporated. 
4. Heat your sauté pan over medium-high heat. Add 1 tbsp of coconut oil and allow it to melt. 
5. Take half of the mixture and form three or four patties, about 3-inches in diameter.
6. Place them in the pan and allow them to cook on each side for 5-7 minutes on each side, or until both sides are a nice golden brown.
7. Repeat steps 5-6 with the other half of the salmon mixture. 
8. Top with green onion. I served mine with some golden potato mash with grass-fed butter and broccoli. 

Balsamic Maple Glazed Wild Alaskan Salmon

I had an interesting conversation this evening. Typically when newcomers come in to inquire about CrossFit and the facility, there's one, maybe two people...friends or a couple. Well today a family of four shuffled in; mom, dad, a teenage older daughter and teenage son. As they came in, both trainers were busy with other athletes, I decided to introduce myself and see what they wanted. Mom spoke up first and said they were in vacationing in Georgia and decided to drive down and check out college campuses, however, the daughter's main concern was actually what the [CrossFit] boxes were like in town. That should have been my first clue that they were already super into CrossFit, but clearly I'm oblivious to things like that, so I started on my story about the history of our box, our other locations, the set up of our classes and how they run, etc. Come to find out, both kids have been doing CrossFit for like two years and the daughter is looking into getting her L1 certification! How cool is that?! Not even out of high school and kicking ass already! She goes on to talk about how she competes and just finished a competition last weekend down in West Palm Beach. She's already a little badass in my book. They haven't made any decisions yet on where she wants to go to school, but somewhere away from home (Port St. Lucie). I hope she heads our way. I'd love to be able to see her in action. 

In other news, this salmon is also badass. Make it soon. It's delicious! That is all. :o)

Balsamic Maple Glazed Wild Alaskan Salmon

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2-3

Special Tools:

Small bowl

Basting brush

Foil lined baking sheet

Ingredients:

3 wild salmon steaks, about 6-8 ounces each, skin left on

2 tbsp of extra virgin olive oil

2 tbsp of balsamic vinegar

2 tbsp of dark grade maple syrup

1 tsp of garlic cloves, minced

1 tsp of dijon mustard

salt and pepper

Instructions:

1.Preheat the oven to broil on low. Make sure the rack is positioned in the middle of the oven, at least three rungs down.

2. Rinse the salmon under cold water and pat dry. Then put them skin side down onto a foil lined baking sheet and season with salt and pepper to taste.*

3. In a bowl, add the oil, vinegar, syrup, garlic cloves, and mustard. Mix well to combine. 

4. Use a basting brush to coat the tops and sides of the salmon, reserving more than half of the glaze.

5. Put the baking sheet into the oven and broil for 5 minutes. Then brush the glaze onto the salmon again. Repeat after 5 more minutes. Remove from oven and let it rest for 2-3 minutes. 

Serve it up with your favorite veggies. I sautéed up some butternut squash and zucchini and also steamed a head of broccoli. 

*If you or your significant other freaks out about fish skin like mine does, I will say it's much easier to remove once the salmon is cooked. Just hold down one of the corners with a fork or knife and slowly start lifting it up. It should come off fairly easy.