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Keto Old Bay Salmon Cakes w Lemon Balsamic Reduction Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★☆
4.6/5
(2082 reviews)
By Zylo Nutritionist Team
Keto Old Bay Salmon Cakes w Lemon Balsamic Reduction
Zylo Recipes

Description

Imagine biting into a savory salmon cake, its texture reminiscent of a classic crab cake but with a distinct, fresh flavor of the sea. These salmon cakes are crafted with care, seasoned generously with a familiar seafood spice blend that evokes coastal dining experiences. The quality of salmon is key; opting for vibrant, pink fillets ensures a clean, bright taste that forms the foundation of this delightful dish.

These cakes achieve their satisfying form and flavor with the help of carefully selected ingredients. A rich blend of mayonnaise, egg, and finely grated parmesan cheese binds the salmon together, creating a moist and flavorful base. Almond flour and ground flaxseed provide structure and a subtle nuttiness, contributing to a pleasingly chewy texture that mirrors that of traditional crab cakes.

The flaxseed plays a crucial role, absorbing moisture and ensuring the cakes hold their shape beautifully during cooking. To elevate the dish, a luscious balsamic reduction is drizzled over each cake. This glaze, brightened with the zest of lemon juice and balanced with a touch of sweetness, offers a tangy counterpoint to the richness of the salmon.

The reduction is simple to prepare, transforming balsamic vinegar into a concentrated burst of flavor that complements the seafood perfectly. A little goes a long way, so you can easily tailor the amount to your preference. Serve these salmon cakes with classic accompaniments like tartar sauce, a sprinkle of fresh dill or parsley, and a wedge of lemon for an extra burst of citrus.

The combination of flavors and textures makes for a truly satisfying meal, perfect for a light lunch or a sophisticated dinner. The cakes offer a delightful alternative to traditional seafood dishes, highlighting the versatility of salmon in a creative and delicious way. Enjoy the taste of the ocean with every bite, savoring the carefully balanced flavors and the satisfyingly hearty texture of these exceptional salmon cakes.

Preparation Time

Prep Time
10 min
Cook Time
40 min
Total Time
50 min

Nutrition Information

Per 1 serving serving
C
Calories
450 Kcal
C
Carbs
8 g
Fi
Fiber
2 g
Sugar
3 g
P
Protein
35 g
C
Fats
30 g
Saturated Fats 10 g
Unsaturated Fats 18 g
Cholestrol 120 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Salmon Pink Raw
    Salmon Pink Raw
    360 g
    2.
    Seasoning
    Seasoning
    0.75 tsp
    3.
    Cumin, ground
    Cumin, ground
    0.13 tsp
    4.
    Paprika
    Paprika
    0.5 tsp
    5.
    White pepper, ground
    White pepper, ground
    0.25 tsp
    6.
    Garlic powder
    Garlic powder
    0.13 tsp
    7.
    Onion powder
    Onion powder
    0.13 tsp
    8.
    Chives
    Chives
    1 tsp, cut pieces
    9.
    Raw egg
    Raw egg
    1 large
    10.
    Mayonnaise
    Mayonnaise
    1 tbsp
    11.
    Parmesan cheese, fresh (hard)
    Parmesan cheese, fresh (hard)
    2 tbsp, grated
    12.
    Flaxseeds Or Flax Seeds Whole Or Ground
    Flaxseeds Or Flax Seeds Whole Or Ground
    1 tbsp, ground
    13.
    Almond flour
    Almond flour
    2 tbsp
    14.
    Balsamic vinegar
    Balsamic vinegar
    1 tbsp
    15.
    Lemon juice
    Lemon juice
    0.13 each - juice from one lemon
    16.
    Liquid stevia
    Liquid stevia
    5 Drop

Instructions

    1.
    If your salmon isn ' already skinless, slice and remove the skin from the flesh. The yield of the skinless salmon is the amount listed in the ingredients. Use a paper towel to gently pat the salmon dry, then mince the salmon into small pieces. Think of the texture of a crab cake: there is usually a mix of lump pieces and finer-minced pieces of meat. Mince the salmon in the same style, so there are larger and smaller flaked pieces.
    2.
    Add the minced salmon to a large mixing bowl. Combine the salmon with old bay seasoning, cumin, paprika, white pepper, garlic powder, onion powder, minced chives, egg, mayonnaise, grated parmesan, ground flax, and almond flour. Stir until you have a consistent mixture and the flax and almond flour have created a slightly gummy texture. Divide the salmon into about 5- bc ounce portions, and form them into thick cakes.
    3.
    Turn on an oven to preheat to 375 degrees. Line a sheet tray with parchment paper, and arrange the salmon cakes on the tray. Bake the salmon cakes for 30 minutes. Look for golden-brown bottoms that naturally release from the parchment paper and solid but only lightly golden tops. After baking, turn on the oven broiler to high heat. Cook the salmon cakes under the broiler for 5-7 minutes or until the tops of the cakes are darker to your liking. Let the salmon cakes rest for just a few minutes before eating.
    4.
    While the salmon cakes are baking, make the lemon balsamic reductions. Combine the remaining three ingredients in a small pot, and bring them to a simmer. Let the balsamic vinegar gently simmer over low heat until the liquid reduces and thickens enough to coat the back of a spoon. Once done, set the reduction aside to cool and thicken more into a sticky glaze. Please see the note in the recipe introduction about making the reduction glaze. Serve over the warm salmon cakes and enjoy.