Enjoying a cooling dinner after a long day in the sunshine is pure bliss.
Having a fear of heights while climbing a wall is the exact opposite. Kind of a deal breaker, actually.
Although I did get higher with each climb, set goals and pushed my personal limit, I think it’s fair to say that I was not made out to be a mountain climber.
But… we can’t be good at everything. Right?
And hey, red looks good on me. Don’t you think?
Look, look, no broken limbs!
In all honesty though, we had a good time… but I would much rather have been diving!
We got home at 6pm last night – exhausted and starving. I haven’t picked up groceries in over a week, so the only somewhat exciting foods on hand were a can of salmon, stale homemade bread, eggs, and some herbs. Salmon cakes were the first thing that came to mind, so I went with it.
15 minutes later, we were eating taking pictures.
Then we ate.
Gluten free, Dairy free, Sugar free
I love these cakes. They’re quick, easy, and only dirty one bowl + frying pan. They’ll wow dinner guests, or knock you off your lunch break feet.
Yield: 8 salmon cakes, 4 servingsIngredients
- 12 ounces pink salmon, canned and drained or fully cooked fresh
- 1 cup dry gluten-free breadcrumbs
- 2 large organic eggs
- 1/2 red bell pepper [yield: 1/3 cup] *see note
- 2 green onions
- 1/4 cup fresh parsley
- 2 tbsp fresh dill
- 1.5 tbsp lemon juice
- 2 tbsp coconut oil
- In the bowl of your food processor, add eggs and whip on low for 1 minute. Add red pepper, green onion, parsley, dill, and lemon juice. Pulse for a couple of seconds to chop the pepper and breakup the herbs.
- Add salmon and breadcrumbs, pulsing quickly. If the mixture is too dry, add a bit more breadcrumbs. Form the mixture into 2 inch patties.
- Heat oil in a medium sized skillet over medium-high heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate.
Serve with mixed greens and fresh tartar sauce, recipe below.
note: the cakes were a bit wet, but stayed together well once they were in the pan. To eliminate some of this ‘wetness’ you could try cutting the pepper separately, wrapping it up in a tea towel and ringing out some of the liquid. I bet this would do wonders!
Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Yield: 1/2 cupIngredients
- 1/4 cup homemade mayo
- 1 dill pickle, finely chopped
- 1 tbsp fresh dill
- 1/4 tsp dried parsley
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 5-10 fresh chives, finely chopped
Combine all ingredients in a medium sized bowl and serve!
Kevin hates my stevia sweetened lemonade, so he sweetens his with homemade apple juice. It’s so delicious!
- 1 cup filtered water
- 1/2 cup homemade or not from concentrate apple juice
- 2 tbsp fresh lemon juice
Mix and serve. For added awesomeness, Kevin suggests replacing the filtered water with mineral water.
I made the patties, Kevin brought the drinks, and we sprawled out on the couch in preparation for Big Brother.
Is anyone else watching it this season? Absolutely mind-numbing, I know. But sometimes those are the best kind of shows!
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