Wild Salmon Cakes

I love salmon. It's easy to prepare, delicious, and packed with omega 3 fatty acids essential to good health since the body doesn't make them and we must get them from our diet. This recipe uses canned wild sockeye salmon and is SO easy.  Sockeye salmon is the best salmon best choice since it cannot be farmed, thus is always wild. Avoid farmed salmon and get the real deal. You're worth it! :) 

Wild Salmon Cakes

• 1 can sockeye salmon (with bones and skin)
• 1 onion, diced
• 1 Tbsp. fresh garlic
• 2 Tbsp. capers
• 1 stalk celery, diced
• 3-4 Tbsp. grass-fed gelatin
• 1 Tbsp. turmeric powder
• 1 tsp. sea salt
• Organic coconut oil

1. Over medium heat, sauté diced onion, celery and garlic in solid cooking fat (like coconut oil). Once translucent and fragrant, spoon into a large bowl and allow to cool.
2. Place all remaining ingredients into the bowl with onions, celery and garlic. Mix thoroughly with hands or a spoon.
3. Form the mixture into cakes.
4. Sauté cakes over medium heat in solid cooking fat. May finish cooking through in oven heated to 350° F to ensure doneness.
5. Serve over salad or with your favorite veggies.
6. Enjoy!