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Grain-free Salmon Cake

This one pan Grain-free Salmon Cake recipe is great during winter. It’s fast to assemble, made with two superfoods, is filling, leftover friendly, and can be enjoyed also on Keto diet. 

Superfood number one

Salmon is considered a superfood, because it’s one of the best sources of omega-3 fatty acids that are important for our heart and brain health. It’s a good source of protein and one of the best sources of vitamin B12, also loaded with potassium, selenium, and other nutrients like iron and vitamin D. 

Superfood number two

Leeks are widely known vegetables that have been used for hundreds of years in many cuisines. This superfood contains high levels of flavonoids, vitamins A, E, K, and is also a great source of prebiotic fiber that feeds your friendly gut bacteria. 

Ingredients to make Grain-free Salmon Cake:

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Salmon – preferably choose wild caught Alaskan skinless and boneless salmon.

Leeks – watch for wilted dark leaves and wash the leeks carefully by separating each layer of the leaves and washing under running water.

Butter – I prefer non-salted President butter from France as it contains casein 2 milk that is better tolerated for people sensitive to milk products. Use ghee or avocado oil for a dairy-free version.

White wine vinegar – created from the fermentation of white wines and is used to dress salads, pickle vegetables, but also enriches the taste of many dishes. 

Heavy cream – organic grass-fed heavy cream is the best choice to minimize lectin and other antinutrient content. High-fat dairy like heavy cream also contains a minimum amount of lactose and therefore is also better tolerated for people sensitive to it. For a dairy-free version use full-fat coconut milk.

Garlic – fresh garlic is best for this recipe, but garlic powder could be used as well. 

Salt – use Celtic or Himalayan salt, they are an excellent source of minerals. 

Black Pepper – for intense flavor it’s always best to use fresh grind black pepper.

For grain-free “breading”

Almond flour – blenched almond flour is lectin-free and we will use it for grain-free “breading” together with other ingredients. Use other nut flour like walnut or hazelnut, if you can’t tolerate almonds or use Fonio or Tiger nut flour for nut-free version.

Sesame seeds or hemp hearts – use shelled (without the skin). Both sesame and hemp hearts are great sources of healthy fats. 

Nutritional yeast – is a great source of vitamin B12 and protein. It is a healthy delicious seasoning when sprinkled on most foods.

Parmigiano Reggiano – get authentic Parmigiano Reggiano from Italy with casein 2 milk. Hard cheeses like Parmigiano Reggiano similar to heavy cream contain less lactose and therefore are also better for sensitive groups of people. Omit for dairy-free. 

Thyme – fresh thyme gives a nice final touch to this dish.

Grain-free Salmon Cake

For 9″x13″ baking pan

Ingredients

  • 2 medium size leeks
  • 1/4 cup butter or ghee + for the pan
  • 3 Tbsp white wine vinegar
  • 1 lb skinless and boneless wild caught Alaskan salmon
  • 1-1/2 cup organic heavy cream or full fat coconut milk
  • 2 cloves garlic, minced
  • Salt and Pepper to taste

Grain-free “breading”:

  • 1/3 cup blanched almond flour, or other nut flour (walnut, hazelnut), fonio flour, or tiger-nut flour
  • 1 Tbsp hulled sesame seeds or hemp hearts or a mixture of both
  • 1/4 cup finely grated Parmigiano Reggiano cheese (optional)
  • 2 Tbsp Nutritional yeast
  • Fresh thyme

Directions

  1. Preheat the oven to 400 °F.  
  2. Wash the leeks carefully under running water by separating the leaves. Dry them with a paper towel. Slice the white parts and leave a few dark leaves on the side for garnish.
  3. In a medium saucepan, melt butter or ghee and add the sliced leeks. Saute until the leeks are soft, but not brown. Add white wine vinegar and let cook for an additional 2 minutes. 
  4. In the meantime butter a baking pan and cut the salmon into approximately 1 inch pieces. Cover the bottom of the baking pan with salmon. 
  5. When the leeks are cooked, add them on top of the salmon. 
  6. Mix heavy cream with minced garlic, salt and pepper, and pour over the leeks and salmon.  
  7. In a mixing bowl mix together almond flour, sesame or hemp hearts, Parmigiano Reggiano, nutritional yeast, and a few fresh thyme leaves (leaving few sprig for garnish), and evenly pour on top of the leeks. Add a few sprigs of thyme on top.
  8. Bake in the preheated oven for approximately 25 minutes or until the salmon is cooked and the “breading” is nice and golden. 
  9. When ready, garnish with a few sliced green part leeks (optional) and serve. 

Serving sugestion: Serve with dark leave salad like spinach or arugula.

You can mix grain-free breading with other seeds of your choice or add crushed walnuts or other nuts for more crispiness.

Storing: Use any leftovers refrigerated in a sealed container for a maximum of 3 days.

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