All summer long (weather permitting), my sweet family and I try to eat as many of our meals as possible on our front porch. Waving to our neighbors, chatting with people walking by and laughing and telling jokes with my ladies. Just about as close to perfect as it gets. Lazy summer evenings are just good for the soul.
One of my favorite "go to" easy and healthy meals are hearty salads. Loads of veggies, a totally tasty dressing and clean protein. Here's a fit tip for you!
Staying away from grains after 2pm is a really easy way to stay lean or lose some unwanted pounds.
So simple! BUT.......That does not mean go hog wild on bread, cereal, pasta, and popcorn the whole day leading up to that. I knew what you were thinking:)
These super satifying salmon cakes are easy, stinkin' healthy and grain-free! I like to make a big batch and nosh on them throughout the week. Put them on top of a bed of greens, veggies (love myself some avacado!) and some cilantro lime dressing and you'll be bobbing your head and humming happily as you eat!
I adapted this recipe from the book "It Starts with Food". Great book and fantastic nutritional guide! I highly recommend this baby!
What you'll need:
-1 can (14.75 oz) wild caught salmon
-1 cup of steamed sweet potatoes (they should be easyly mushable--you can also used canned)
-1 large egg
-1/2 cup of almond flour (I've been using the meal from my homemade almond milk endeavors)
-two scallions, white and green parts, very thinnly sliced
-two Tbsp of minced fresh dill
-1/2 tsp of paprika
-1 tsp of salt
-1/4 teaspoon of black pepper
-2 Tbsp of coconut oil, melted
*Most of the time I double the ingrediens above so we can eat on these all week. My hubs loves them a much as I do.
Preheat oven to 425 degrees F and cover a large baking sheet with parchment paper. Drain the liquid from the salmon, and using your fingers, crumble the fish into a large mixing bowl removing the bones. Add all the remaining ingredients (except the coconut oil) and mix with a wooden spoon until well combined. Chill in the fridge for 5-10 minutes.
Brush the parchment paper with the melted coconut oil, then use 1/3 cup measuring cup to scoop out the goods onto the parchment paper. Press the cakes down with your fingers until they are about an inch thick. Bake for 20 minutes, then flip each patty with a spatula and return to the oven. Bake those babies for 10 minutes more , until they are golden brown with a crisp.
Cilantro Lime Dressing:
I adapted this recipe from a very talented blogger on DamnDelicious.net. Beautiful picures and fun recipes.
-1 cup of loosely packed cilantro (stems removed)
-1/2 cup of plain Kefir (make your own, here's how!) or plain greek yogurt
-2 cloves of garlic
-Juice of 1 lime
-1/2 tsp of salt
-a couple of drops of stevia (I really mean a couple!) Do not over do the stevia.
-1/4 cup of olive oil
-2 Tbsp of apple cider vinegar
Place all the ingredients in a blender or food proccessor and emulsify! Voila. You've got an awesome and totally tasty dressing.
Once the cakes and the dressing are ready, assemble your greens, place the cakes on top and dress that baby with the creamy stuff. Enjoy!
PS-- Did you make this recipe? What are your favorite protein toppers for your summer salad? Leave a comment below and share with us!