Looking for an appetizer to serve for Sunday's game?  Look no further than Salmon Cakes with Mango and Cilantro Salsa.  These are so delicious, and surprisingly easy to prepare.  This recipe makes four 3" cakes, however you could reduce them to 1" sliders, and savor every mini bite!   Salmon Cakes with Mango and Cilantro Salsa Makes dinner for two adults. Approximate cooking time: 25 minutes   Salmon Cakes Ingredients   1 lb salmon fillet (skinless, with bones removed) 2 eggs 1 jalapeno pepper, minced 2 Tbs coconut flour   Salsa Ingredients   1 large ripe mango Olive oil 4 Tbs chopped cilantro Sea salt 1/2 cup red onion, minced   Cooking Instructions   1. Check salmon carefully to be sure all bones have been removed, chop into a fine dice and set aside   2. Beat eggs in a large bowl. Mix in coconut flour, salt, and pepper   3. Mince jalapeno and add to egg mixture. Add salmon and combine completely   4. Warm  large skillet over medium-high heat, add coconut oil when pan is hot   5. Test the pan to be sure it is hot by dropping a bit of salmon mixture in the pan - it should sizzle immediately   6. Add salmon mixture to the coconut oil in small (3”) cakes.  Fry until golden brown on the outside, cooked pink on the inside (1-2 minutes on each side.  Let the cakes rest on paper towels when taken out of the pan to absorb any extra coconut oil)   7. Prepare salsa by combining diced mango, red onion, and chopped cilantro in a bowl.  Drizzle with olive oil, add sea salt to taste   8. Serve on top of salmon cakes and enjoy   To view this entire recipe please visit paleoplan.com

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