Crispy Salmon Cakes with Red Pepper and Tomato Sauce

• Servings: 4

These can be saved for a special occasion or made ahead of time and Frozen for a quick meal later.

Salmon Cakes:

1 Can Wild Caught Salmon, Drained 2 Tablespoons Coconut Oil

1 Green Onion, Finely Chopped 1⁄3 Cup Almond Flour, Plus 1⁄4 Cup for Dredging 1 Tablespoon Cilantro, Finely Chopped 1 Teaspoon Fresh Lemon Juice

1 Tablespoon Red Pepper, Finely Chopped 1 Egg

Sweet Red Pepper and Tomato Sauce

2 Cups Chopped Red Pepper 1 Teaspoon Sesame Oil

1 Container Grape Tomatoes 2 Tablespoons Balsamic Vinegar

2 Green Onions, Finely Sliced 1 Teaspoon Chili Powder 2 Tablespoons Cilantro, Finely Chopped

Salmon Cakes: Makes 4 Cakes: Mix all ingredients together in a bowl until well combined. Form 4 round patties, 2 inches in diameter. Spread remaining almond flour on a piece of waxed paper or plate. Coat patties in almond flour, pressing to form firm, well-coated cakes. Heat oil in a frying pan over medium heat. Pan fry cakes 3-4 minutes on each side or until slightly brown and crisp.

Sweet Red Pepper and Tomato Sauce: Put all ingredients into a blender or food processor and blend to desired consistency. Pour into a saucepan and heat.

Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner