Leftovers Reimagined--Salmon Cakes

I am not a snob about leftovers. At all. In fact, there are several things like chili and soup and stew that I think taste better the second time around. But not fish. Reheated fish is not my jam. It needs a little extra lovin' to be delicious a second time. And this is one of my favorite ways to give it that extra love.

Salmon Cakes


1-1/2 cups cooked salmon, skin and bones removed

1/4 cup almond meal

1/4 cup coconut flour

1/4 cup finely chopped celery

1/4 cup finely chopped onion

1/4 cup sour cream (I used light.)

1 tablespoon of your favorite spicy mustard (I used horseradish.)

1 egg, beaten

1 can (4.5 oz) chopped green chiles, drained


1. Flake salmon into large bowl. Add all other ingredients and mix well. Cover and refrigerate for a few minutes to allow mixture to firm slightly.

2. Shape mixture into patties, about 3-4 inches in diameter and 1/2 inch thick.

3. Spray nonstick or cast iron skillet with nonstick spray or use just enough coconut oil to coat the bottom of the pan. Over medium-high heat, cook patties 3-4 minutes on each side until golden brown on the surface and warmed through.

4. My favorite way to serve these is with leftover eel sauce and sriracha mayo from this recipe.