Salmon Cakes over Greens with Hot Bacon Vinaigrette
Ingredients
- 12 slices bacon, chopped
- 1½ lb frozen salmon fillets, thawed
- 1 cup minced celery
- 6 Tbsp almond flour
- 1 large egg
- 2 Tbsp minced fresh dill
- 2 tsp lemon zest
- 1½ tsp garlic salt
- 1 tsp pepper
- 3 Tbsp olive oil
- 4 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 (5-oz) pkg baby spinach
- 4 green onions, thinly sliced
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain, reserving ¼ cup drippings in a bowl.
- Pat dry salmon, and chop. Combine ¾ cup cooked bacon, salmon, celery, almond flour, egg, dill, lemon zest, garlic salt, and pepper in a large bowl. Shape into 12 patties; place on a baking sheet. Cover and chill 30 minutes or up to 12 hours.
- Cook patties, in 2 batches, in 1½ Tbsp hot oil per batch in a large nonstick skillet over medium heat 4 minutes per side or until browned and firm.
- Whisk together reserved ¼ cup drippings, vinegar, and mustard in skillet. Cook, whisking constantly, 1 minute or until thoroughly heated.
- Divide spinach among 6 plates. Top with salmon patties, and drizzle with hot dressing. Sprinkle with onions and remaining bacon.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
489
|
489
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 37 | 37 |
| Carb (g) | 4 | 4 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 743 | 743 |
| T. Sugs (g) | 1 | 1 |
| A. Sugs (g) | 0 | 0 |
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