A New Take on Salmon. Easy & Mmmmm.

March 22, 2016
Sometimes our best planning intentions fly out the window and we?re left wondering what on earth to make for dinner. This Food Sass? recipe features ingredients we often ?have around? and boasts insane nutrition with plenty o? healthy fats.

Good morning,

Do you ever (ha!) have those evenings when you suddenly realize that the leftover soup you thought you had for dinner tonight, the rest of the family had eaten for lunch today? Or some rendition of the ?DRAT! I don?t have a good dinner plan. I wonder what I can rustle up??

Well that happened to me (again) recently, and I found myself poking around in my pantry and fridge, trying to encourage a creative ?ah-ha!? moment. I was looking at a can of wild-caught salmon that I had in my pantry, and?I had an ?ah-ha!? moment. Yay!

A few years back, I was at a retreat at the Kripalu Center for Yoga & Health in western Massachusetts, and took a cooking class one evening. The chef was making salmon cakes using canned wild-caught salmon. I thought ?cool!? as I?m always on the lookout for ways to make eating well easier for peeps. The rest of the ingredients were super-yummy, delicious, and creative and it was uber-easy. Did I keep the recipe? Of course not.

I do, however, have a pretty rockin? memory, and was able to piece together a close rendition, as I continued my walk around my kitchen the other day, and it turned out scrumdillyicious.

Take this Food Sass? Frolic for a test drive!

Splendiferous Salmon Cakes


  • 1 7.5 oz. can wild-caught salmon
  • 1 medium yam or sweet potato
  • 1 pastured egg
  • 2-3 tbsp. brown rice flour or quinoa flour
  • 2 scallions, finely chopped
  • 1 stalk celery, finely chopped
  • 1 tbsp. fresh-squeezed lemon
  • ? tsp. Celtic sea salt
  • pinch of paprika
  • 2 tbsp. pastured butter, softened
  • avocado oil, for baking


  1. First, steam or bake the yam/sweet potato until soft. (Can bake at 375 F for 50-60 min.)
  2. Turn oven down to 350 F for salmon cakes.
  3. Drain the canned salmon.
  4. Using a fork, mash all the ingredients together.
  5. Separate into 4 or more patties and place on a lightly oiled baking tray
  6. Bake at 350 F until golden, about 45 minutes.

As y?all know, I get completely jazzed about food that?s nutritious AND delicious. This recipe has a GREAT fat profile with omega-3 fats in the salmon and the egg, and a wonderful rounding out of healthy monounsaturated and saturated fats in the butter and avocado oil. Serve it up with a fluffy salad and this is a fab meal!

AND this recipe, if you omitted the egg, would be totally Purification-friendly during the second half of Purification (days 11-21). AND, my next Group Power Purification Program is just around the corner! Mark your calendars for April 30 ? May 20, and get ready for a fantabulous spring cleaning, re-set, re-calibration, and likely a few pounds lost along the way. Registration will be opening soon!!

The food you eat builds your body, every day, for better or for worse. Make choices for health!

Enjoy your salmon, and your day.

With love & healthy fats,


  1. Kristin


    • Laurie

      Mmmmm. I agree. 😉

  2. Bob

    Oh wow, these were so good! Thank you!

    • Laurie

      My pleasure, Bob!

  3. Wendy

    I NEVER thought to use canned salmon! Clever!!

    • Laurie

      Thanks, Wendy! It’s a great alternative to tuna salad on a salad, too.

  4. Wendy

    (“Pinned” it!)


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