Coconut Salmon Cake

Ingredients:

  • 6 oz wild pacific salmon
  • 1 whole cage free egg
  • 3-4 tbls real coconut milk
  • 1-2 tbls salsa or pasta sauce
  • 2 tbls coconut/almond four
  • 2 tsp crushed ginger
  • 2-3 cloves thinly sliced garlic
  • 1 pinch thyme
  • 1 pinch turmeric
  • 1 pinch dried basil
  • Salt to taste
  • Cayenne to taste

Procedure:

  • Pre-heat the oven to 380 F.
  • In an oven safe bowl, mix all ingredients.
  • Bake for 25 min.
  • Remove and top lightly with basil and cayenne.
  • Have this by itself along with a side of vegetables/fruit.

Prep time ~ 5 min

Cook time ~ 25 min

Nutrition:

  • Total calories ~ 600
  • Protein ~ 50 gm
  • Fat ~ 30 gm
  • Total Carbohydrate ~ 20 gm (with 10 gm fiber)
  • Net Carbohydrate ~ 10 gm
  • Ginger, turmeric, thyme and basil have too many amazing health benefits to be listed here.
  • Egg yolks are a powerhouse of nutrients.
  • The fats in coconut products help in everything from healing the gut to losing weight.

This is just how I made it because these were the ingredients available. You can improvise and make it your way.

That’s all for now!

Peace out.

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7 responses to “Coconut Salmon Cake

  1. subbulakshmistoned April 3, 2011 at 11:15 pm

    oh-so-yummy!

  2. Mamatha April 4, 2011 at 2:12 pm

    Definitely an inspired recipe! Thanks for sharing! I’d make a big batch of it and eat it for a few days.

  3. DSS April 4, 2011 at 7:23 pm

    Looks yummmyyyyyyyyyyyyy!!!! def going to try this bad boy… but a qq what can i substitute for coconut/almond flour??? I have searched high and low for both these ingredients where i stay but with zero luck .. so if you could advise a suitable substitute you would make a hungry person really happy :):).

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