Happy hump day! Wednesday’s and Saturdays’s are usually my days off, but the next two weeks I am helping out my parents who are going away, and also picking up extra shifts at the restaurant because one of the girls there is also away, so my days “off” are now, well, gone. Therefore my routine is kind of out the window until further notice. This is when I tend to over-do myself because even though I am working more hours, I still plan on continuing to do all of my other daily activities- cooking, cleaning, working out, baking, personal training, etc. My mom always asks how I do everything and she usually isn’t happy with the answer that I just don’t stop moving. BUT! In the midst of the hustle I have thoughtfully scheduled myself a massage and an extra visit to the chiropractor this week. Hopefully that will help balance out the madness. I should also mention that my comcast modem/box/thing that makes the world go ’round, has decided this would be a good time to stop working… so if my posts are lacking this week then you can conclude that I haven’t had time to get a new box yet. Though it is on the top of my priority list seeing as its hard to multitask when your at starbucks and everything you need to work on is at home, Grrr.
And by multi-tasking I meant cuddling with my kitten while cooking and blogging 😉
On another note: Have I mentioned I have been on a seafood kick lately? I love salmon and am usually perfectly happy having it baked with a little lemon, dill, salt and pepper, but recently I have been trying to get more creative with it! I’ve personally never made or really had salmon cakes, or crab cakes for that matter. I’ve always been skeptical about whats in them. So, here is my first ever salmon cake recipe! I think it came out pretty darn good! I plan on experimenting more to see what other flavors I can pack into these bite-sized omega-3-packed cakes. Obviously being on the autoimmune protocol and low-fodmap diet limit my options at the moment, but that won’t be a forever thing.
- 1/2 lb. cooked salmon (preferably wild caught alaskan salmon)
- 1/2 cup zucchini, diced
- 1/4 cup scallions(the green part), diced
- 1 medium parsnip, peeled and diced
- 1 TB. dill
- 1/2 tsp. lemon juice
- 1/2 tsp. sea salt
- 1 TB. coconut oil
-Preheat oven to 425 degrees.
-Bring small pot of water to boil on the stove and add diced parsnip. Simmer for about 15 minutes or until the parsnip is soft then drain the water from the pot.
-In a food processor add the diced zucchini, salmon, scallions, parsnip, dill, lemon and salt. Process until no large chunks remain and the mixture starts to come together.
-Line a baking sheet with parchment paper
-Pack mixture into a 1/4-1/3 inch measuring cup then transfer to the baking sheet to create several cakes. You can use your hands to help shape them if you have trouble getting them out of the measuring cups.
-Brush the top of the salmon cakes with coconut oil and pop them in the oven for 15 minutes.
-After 15min, flip the cakes over carefully and brush the other side with coconut oil. Bake for 5 more minutes.
-Let cool for about 2 minutes and then serve!
These are great cold, too. Enjoy!