Salmon Cakes!

Happy Wednesday everyone! Sorry I’m getting this week’s post to you a little late, but it’s been sort of a crazy week already. I’ve worked extra at my regular job, and I have been working a novel that is consuming my thoughts. Pretty sure I’ve never wanted to tell a story so badly. So, you might randomly hear about my other writing sometimes, especially when November rolls around and NaNoWriMo begins.

Anyway. Something I’m really excited about in the food entertainment world this week is that Alton Brown is back with more GOOD EATS! I watched the first two episodes of Good Eats: The Return on Sunday night and they were everything I could have asked for. Also, he’s just gotten more handsome as the years pass, so there’s that, haha. But seriously, I love the whole food science thing, and it’s so cool when chefs cook yummy food AND can tell us why something cooks the way it does.

So that’s the cool stuff this week. How’s everyone else? Oh yeah, I promised you a recipe. Right. Always gotta have one of those unless I specify this isn’t a recipe post. Well, tonight I’m sharing with you a recipe for fish cakes. Salmon cakes, to be exact. I’ve made fish cakes multiple times over the years, utilizing different canned salmon and tuna, but they always felt a little…not perfect. I didn’t know why, until I came across this recipe from Natasha’s Kitchen, another cooking blog with waaaaay more cred than me. <—-That’s supposed to be funny, you can laugh. She’s been around for awhile. It’s all good.

The secret? To use freshly baked fish! I do not know why this never occurred to me, but I did it the other night when I wanted salmon but just thought regular ol’ baked and served over veggies was gonna be too boring for a Monday night. I adapted the recipe I found and served these with a spinach soup, which was also awesome and I will likely share in a future post.


Fish Cakes using freshly baked salmon


  • 1 lb fresh salmon filet
  • Garlic powder
  • pink salt
  • black pepper
  • Olive oil
  • 1 medium yellow onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 3 tbsp butter, divided
  • 1 cup almond flour or coconut flour or a mix of the two*
  • 2 large eggs, lightly beaten
  • 3 tbsp mayo
  • 1 tsp Worcestershire sauce
  • 1/4 cup fresh parsley, minced


Preheat oven to 425 degrees. Line a baking sheet with parchment paper and place salmon skin-side down. Brush with olive oil and season with garlic powder, salt, and pepper. Bake uncovered for 10-15 minutes. Take out, cover with aluminum foil, and let rest for 10 minutes. (In this time, if you have not already, prepare the onion and pepper.) Once filet has rested for 10 minutes, flake with forks, make sure there aren’t any bones, and let cool to room temperature.

In a medium skillet over medium heat, add 1 tbsp olive oil and 1 tbsp butter. Melt together, then add onion and bell pepper. Saute until onion is golden, which is about 7-9 minutes, then take from heat.

Using a large mixing bowl, combine salmon, sauteed veggies, 1 cup almond or coconut flour, eggs, mayo, Worchestershire sauce, and parsley. Add a few dashes of garlic powder, salt, and pepper, if you want. Mix up till fairly homogeneous. Once mixed well, form into patties. I got about 14 patties, 1 1/2 inch wide and 1/2 inch thick. (Think smallish cookies, I guess? I’m bad at this sizing thing.)

Heat 1 tbsp oil and 1 tbsp butter in skillet over medium heat. Once butter finishes sizzling, add salmon cakes and saute. (Depending on the size of your skillet, you might get them all in one pan, you might need to do half. I did all of them in my large cast iron skillet at once. If you only do half the cakes at a time, you’ll need to add more oil and butter for the second batch.) Saute 3 1/2-4 minutes per side, or until golden brown. Place fried cakes on a paper towel lined plate.


These really were amazing. I’m surprised it only took one try to get them super delicious, because more often than not, when I work with flaked fish, I have problems. But I bet the difference here really was the freshly cooked salmon. This recipe could be made with canned salmon or leftover baked salmon, but I’m not sure if I want to ruin the magic I made here, haha.

*The original recipe calls for panko breadcrumbs, which I did not have on hand at the time. And because I know almond and coconut flour are both keto-friendly, that is what I chose.




Happy cooking!!

A tornado hit us yesterday

Even the best-laid plans go awry. This time it wasn’t my forgetfulness or anything…it was a freight train coming through town. Or rather, a tornado. That’s not supposed to happen here. Well, I mean, I know it does, but I had literally been talking with my sister a couple days ago about how tornadoes don’t happen and then one did around 4:30 pm yesterday. It all happened so fast. Our house is fine, there’s just trees down all over the darn place. Apparently we were the worst hit too. And we’ve been without power for like 18 hours now so I’m at the library (on my day off, haha) writing this.


I had been planning on cooking trout and white beans for dinner last night, but that definitely did not happen. We ate cucumbers and drank whiskey in the dark, haha. And percolated coffee for my husband over our little gas grill at 1 am when he had to get ready for work. I do love percolated coffee though. Hopefully I can make that trout tonight!

I do, however, have something food related to share with you. I recently got this simmer sauce from India in a foodie box called Try the World, and it said on the packet it could be used for any meat, seafood, or vegetables. It seemed like a good way to use up bits of things, so I picked salmon, a shallot, green beans, and a few cherry tomatoes. It was pretty delicious served over basmati rice, and I’m definitely gonna have to find it in store or online somewhere!


The word of the day is Shrimp

Titling blog posts is an obnoxious endeavour. I don’t want to just name the recipe, ya know? And I mean the shrimp was actually eaten yesterday, so it’s not really the word of the day today. Anyway.

Yesterday was my husband’s birthday, so I wanted to try to be a little fancy in what I cooked for dinner. Usually we just do tacos of some sort, because I’m obsessed with tacos and Taco Tuesday is a pretty serious thing here. But he doesn’t love them nearly as much as I do (which is a bad life decision, but I digress), so I chose to make something involving sausages and shrimp. I roasted Johnsonville Firecracker sausages and red potatoes in the oven, which turned out pretty amazing, and made a shrimp salad on the side. Double protein, baby. Honestly, the salad would have been enough to fill me up, but I really like the spicy sausage, and it turned out to be a good meal! Also, we totally watched Muppet Treasure Island while I was making dinner, because that’s one of his favorite movies. Did you know Hans Zimmer composed the score? I’ve watched it so many times and didn’t realize that till last night because we don’t usually just let the credits play. So that’s your random fact of the day.

Also I am so terrible at ratios and measuring for recipes.


Shrimp Salad with Zoodles


1 package precooked shrimp, thawed

1 large cucumber, sliced and halved

1 can diced tomatoes (you can use fresh, this is just what I had on hand!)

1-2 cups spiralized zucchini (I don’t even remember how many zucchini this was)

1/4 cup chopped green onions

Feta cheese for topping

Olive oil (or avocado oil) and fresh lemon juice whisked together for dressing

Salt and pepper to taste, if you wish


Basically, just toss all ingredients together in a bowl and serve. Chill for an hour or so if you wish; the flavors melded together so nicely over night in the fridge when I stole a bite while filling my water bottle. But it was also great served without extra chilling.



I am also just now realizing that we are still using the Christmas/winter dishes…oops. Well whatever, they’re nicer than any others we have.

Homemade Citrus-based Dressing

Can I just say that I really love La Croix?  It’s super refreshing and I honestly can’t figure out why so many people hate it. Except for the mixed berry or whatever; that one just tastes odd.

Also I haven’t quite decided which kind of beans I like better, black beans or cannellini beans. Both are so delicious and versatile. Black beans usually mean tacos, but white beans are so good in almost anything else. Like a cold salad. With mixed greens, cherry tomatoes, and a citrus-based dressing. That may or may not have wine in it. I mean, I made tuna steaks tonight, and some pretty groovy red potatoes (sorry, I may have watched Austin Powers earlier), but the bean salad was the star of the show. It just was. Mostly because of the dressing. But also the beans. I dunno, it was just perfectly summery and I loved it.


Homemade Citrus-based Dressing

(adapted from the March 2018 issue of Shape Magazine)


Juice of 1 medium grapefruit

1 small shallot

Olive oil

Squeeze of fresh lemon juice

Squeeze of fresh orange juice

White wine

Pink Himalayan salt

Freshly ground black pepper


Directions: Blend all ingredients together, adjusting the ratios as you see fit. Will keep in the fridge for a few days. (I got a little less than 1/2 cup juice from my grapefruit and used about two tablespoons olive oil and maybe just over a tablespoon of wine. I don’t measure. It’s a bit of a problem.)


Okay so this is a suuuuuper loose recipe. The one in Shape suggests pomelo or tangelo in place of the grapefruit even. And white wine vinegar, not just white wine, but I somehow do not have any (just red wine vinegar and I didn’t think that would work too well) so I splashed a little wine in instead, which makes it not really a vinaigrette but eh who cares. Also it suggested lemon zest, but I just skipped that step tonight. Also, I toyed with the idea of adding a bit of jalapeno and avocado, which I might try next time. Homemade dressings are so fun.


See, the salad really was the star of the show. I probably overcooked the tuna. That tends to happen. But it was tasty and the leftovers are being crumbled up and added to the salad for my lunch at work tomorrow and served with a side of my actually rather delicious fiber crackers (more on those another time). Because I can.

One Pan Dinner: Whitefish, Asparagus, Potatoes

Happy Friday and hooray for a bonus post! The other night for dinner, I wanted something light and fresh. Summer fare for me should be light and fresh. Would you agree? I never follow my own rules, but anyway. Hah!

Fish and veggies are a good light meal. Normally I would even suggest grilling the fish *and* the veggies, but our grill is in sad shape and anyway the gas was empty.

So, sheet pan dinner it was. I hate heating up the oven when it’s hot, but it wasn’t like I was going to be cooking for hours, so it wasn’t that bad. Not counting the fish thawing time, this meal came together in under 30 minutes. I cooked everything on a cooking sheet with foil for 15 minutes at 425 degrees. The best part about it was probably the glaze that I made. What’s not to love about butter and olive oil and lemon juice?



2 whitefish fillets

Asparagus stalks

Baby white potatoes, chopped in half


Glaze Ingredients:

2 tbsp butter, melted

2 tbsp olive oil

juice of half a lemon

Pink Himalayan salt

Freshly ground black pepper

Handful of fresh basil, finely chopped

Whisk all ingredients together and pour/brush over fish and vegetables arranged on foil covered cooking sheet. Bake for 15 minutes at 425 degrees.