Recipes

Keto Fresh Salmon Cakes with Avocado Tartar Sauce Recipe

Atkins Keto Fresh Salmon Cakes with Avocado Tartar Sauce
2.4g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
27.4g

Protein

27.4g

Fat

3.9g

Fiber

380.8cal

Calories

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INGREDIENTS

  • 0 1/2 medium (approx 2-3/4" long, 2-1/2" dia) Red Sweet Pepper
  • 2 stalk, medium (7-1/2" - 8" long) Celery
  • 16 oz, boneless, raw Salmon
  • 1 tsp Original Stone Ground Mustard
  • 5 tbsp Real Mayonnaise
  • 1 tbsp, drained Capers
  • 0 1/4 cup Parsley
  • 1 large Egg (Whole)
  • 2 tsp Old Bay Seasoning Salt
  • 1 fruit without skin and seeds California Avocados
  • 1 tbsp Fresh Lemon Juice
  • 0 29/48 tsp fresh Dill

DIRECTIONS

  1. Preheat oven to 450°F. Prepare a baking sheet with a small amount of oil in 4 spots about 6 inches apart. Set aside.
  2. Coarsely chop the red pepper and celery. Remove skin from salmon if skin is intact and chop into 4-inch pieces. Place all into a food processor. A food processor is not required, just be sure to finely chop all ingredients before combining (including the capers and parsley below).
  3. Add the mustard, 2 tablespoons mayonnaise, capers, parsley, egg and Old Bay seasoning. Pulse 4-5 times just until the salmon is chopped. Season with salt and freshly ground black pepper. Using a 2/3 cup measuring scoop - divide the mixture into 4 equal rounded mounds on the prepared baking sheet.
  4. Cook for 20 minutes and move to serving plates. Garnish each cake with 2 Tablespoons avocado tartar sauce.
  5. Avocado Tartar Sauce: combine the avocado, 3 tablespoons mayonnaise, lemon juice and chopped dill in a blender (or mash by hand). Blend until smooth adding salt and black pepper to taste. 2 heaping tablespoons per serving.

Cooking Tip

Don't pass up on making the avocado tartar sauce.  Try spicing it up by replacing half the Old Bay seasoning with 1/8-1/4 tsp ground chipotle pepper.

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