Saturday, September 8, 2012

Coconut Crusted Sweet Potato Salmon Cakes with Apple Rosemary Cream Sauce (Paleo + Egg-Free, Nut-Free)





































Have you noticed I've been on a sweet potato kick? Sweet potato hash browns, fries, salmon cakes, I've been trying it all. I even have a sweet potato mini-quiche in the works that you are going to love once I perfect it. It's paleo-friendly, vegan, and nut-free.

But we're not here to talk about mini-quiches today. We're here to talk about sweet potato salmon cakes. Simple cakes encrusted with shredded coconut, then taken up a notch with an apple rosemary cream sauce. This is a perfect dish for breakfast, lunch, or dinner! Serve with a side of salad or cooked greens and you've got yourself a complete meal.

 


















Coconut Crusted Sweet Potato Salmon Cakes 
with Apple Rosemary Cream Sauce (Print me)


Ingredients:
4 cups chicken broth
4 small to medium sweet potatoes, cut into chunks
7.5 ounces canned wild salmon (or leftover cooked salmon)*
1 tablespoon coconut oil
1/2 cup unsweetened shredded coconut  

1/2 large onion, diced
1 medium apple, diced
1 teaspoon minced fresh rosemary
1/2 cup full-fat canned coconut milk
Sea salt to taste
Freshly ground black pepper to taste

Directions:
  1. Bring the chicken broth to a boil in a medium sized pot. Add the sweet potatoes and cook for 10 minutes, until easily mashed with a fork. The broth will cook down but there should be some remaining. Take out the sweet potatoes with a slotted spoon and mash. Save the pot and remaining liquid for another step. 
  2. Stir the salmon in with the mashed sweet potatoes. Heat a frying pan on medium heat and add coconut oil. Form patties about half the size of a baseball. Dip in shredded coconut, coating all sides, then flatten in the pan to about an inch thick. Cook for about 7-10 minutes per side (depending on the size of your patties). 
  3. While patties are cooking, return your pot with cooking liquid to medium heat. Add the onion, and cook for 5 minutes, stirring occasionally. Add the apples, rosemary and coconut milk. Turn heat up to a simmer and cook for about 15-20 minutes, until slightly thickened, stirring occasionally. Add salt and pepper to taste.
  4. Serve salmon cakes with cream sauce, and garnish with additional fresh rosemary (optional).
Makes 6-8 salmon cakes. 

*When buying canned salmon, make sure to purchase wild salmon, which is high in omega-3 fatty acids and is anti-inflammatory. If you buy salmon with bones in, you'll also get the benefit of calcium in your salmon cakes.

6 comments:

Sarah said...

This sounds AMAZING! I am planning on cutting out nuts, eggs, and some other things (basically an autoimmune protocol) and this sounds perfect. Thanks SO much!!

kristy @ coconutmama said...

LOVE all of these flavors!! This sounds so good!

kristy @ coconutmama said...

LOVE all these flavors! This sounds so good!

Natalie said...

Mmmm gorgeous photos and delicious-looking food!!

mari said...

This sounds so good and simple! I'm a bit sensitive to sweet potatoes, I wonder if butternut squash would work?!

Amy Alpert said...

Great! Finally an egg-free salmon patty recipe without grains or avocado. Looking forward to making this on the weekend.

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