We love grilled salmon, but often prepare way more than we can eat. While I love it fresh off the grill, leftover salmon doesn’t always appeal to me. But salmon cakes are a great way to use that leftover salmon in a new way. We especially like this slightly spicy variation with jalapeno and sriracha.
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Spicy Salmon Cakes with Creamy Guac Sauce
Ingredients
Scale
- 12 oz cooked salmon, flaked (canned or leftover is fine) about 1 1/2 cups flaked
- 3 tbsp red onion, finely chopped
- 2 tbsp finely chopped jalapeno (1 small)
- 1/4 cup red bell pepper, finely chopped
- 1 tbsp sriracha
- 2 tbsp mayonnaise
- 1 large egg
- 1/2 tsp garlic powder
- 2 tablespoons flax meal
- 1– 2 teaspoons psyllium husk (optional, for additional binding)
- salt and pepper to taste
- Avocado oil (for frying)
Creamy Guac sauce
- 1 ripe avocado
- 2 tablespoons sour cream
- 2 teaspoons lime juice
- 2 tablespoons finely chopped cilantro
- 1/4 teaspoon cumin
- salt and pepper to taste
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