Wild Salmon Cakes

Easy, tasty and AIP compliant.

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
1 tsp. sea salt
Organic coconut oil

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