Low Carb Salmon Cakes & Tartar Sauce

Salmon CakesSalmon Cake & AsparagusSalmon cakes and what better place to put  some spinach, maybe a slice of tomato, an egg, & a side of asparagus with Hollandaise Sauce? If you want to make these plain (and there is nothing plain about them) you will need the recipe for Tartar Sauce

Muffin RingsIf you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a seafood cake will attest -they fall apart very easily.  I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 & serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8.  They will make life easier.  Here is a place to get more Ring Molds than you ever thought possible.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
Salmon Cakes & Tartar Sauce
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Ingredients
  1. 1 Lb Salmon
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds
  4. ⅓ C Mayonnaise
  5. ⅓ C Shredded Mozzarella Cheese
  6. ⅓ C Tiny Diced Onions
  7. ⅓ C Thinly Sliced Green Onion Tops
  8. 3 T Lemon Juice
  9. ¼ t Garlic Powder
  10. ½ t Cajun Spice
  11. ½ t Salt
  12. 1½ C Crushed Pork Rinds
  13. 3 T Butter
Instructions
  1. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, onions, garlic powder, cajun spice, salt, and lemon juice.
  2. Fold in flaked salmon.
  3. Gently form salmon cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  4. If, and I mean if, you have egg rings this is a time to use them.
  5. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  6. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  7. Place salmon cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  8. Serve with tartar sauce and a wedge of lemon.
  9. 4 Servings
  10. 544 Calories, 31.5g Protein, 2.9g Carbs, .5g Fiber, 2.4g Net Carbs
  11. 8 Servings
  12. 272 Calories, 15.8g Protein, 1.4g Carbs, .3g Fiber, 1.1g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. If you have your own favorite Remoulade then feel free.
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