By Popular Request

Yeah it's been a long time since the last post and I've gotten a little "lazy". Sorry guys. But in my laziness I have been scouring the internet and have come up on some good recipes that I am going to be sharing. Some of the members at CFNE have tested these out and have assured me that they are good...so don't blame me if they aren't! Just kidding. Some have been tested, some haven't but I am sure that they are all delicious. In the next couple days I will be posting more but to start here is one for "Salmon Cakes" that came from Every Day Paleo , a great website.

"Salmon Cakes with Ginger Mayo"
Ingredients
Salmon Cakes:
3 cans of wild caught Alaskan Salmon
3 omega 3 enriched eggs
4 diced green onions
1 tbsp dried dill
1/2 tsp ground ginger
a few shakes of red pepper flakes
about 1 tsp fresh ground pepper
a pinch of sea salt
about 1/4 cup coconut or grape seed oil
3 tbsps of fresh squeezed lemon juice
Shredded green and purple cabbage

Mayo:
2 omega 3 enriched eggs
2 tbsps apple cider vinegar
1 tsp yellow mustard
1 tsp sea salt
1/4 tsp white pepper (optional)
1/4 tsp cayenne pepper (optional)
1 tsp ground ginger
2 cups Light Olive oil or Grapeseed Oil

Directions:
Salmon Cakes
-Drain the water from the canned salmon and dump into a large mixing bowl. 
-Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well.
-In a large skillet heat the oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.  You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes. 
-Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil. 
-Fry for 3 minutes on each side.  IMPORTANT – do not mess with the patties once they are in the pan.  Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart.  -Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the ginger mayo.


Ginger Mayo
- In a blender or food processor place all ingrediants except for the oil.
-Cover and blend on low while you count to 5. 
-Continue to blend while you SLOWLY add the oil. 
-Once all the oil is in continue to blend while you again count to 5. 

These are super easy to make and you can make lots at a time. Very easy to put into a tupperware container on top of a salad and take to work. Or with some roasted veggies to throw in the microwave. 
We'll be back tomorrow with some more recipes.