Recipes

Easy Salmon Cakes & Roasted Portobellos

October 12, 2016

It’s finally pumpkin season! I’m so excited for fall…And Christmas! I’m that loony person who is already starting to buy christmas gifts haha. It’s getting very cold in Seattle and I’m not the biggest fan of how fast it’s getting dark out already but it’s nice to bundle up, drink tea and light candles inside. These two recipes below are brand new staple recipe in my life, I needed something easy and quick for lunches this week and these salmon cakes were perfect! I ate two cakes with tartar sauce and an apple with almond butter everyday this week. I just had a portobello cap as part of my dinner and I only set of the fire alarm once…something got a little smoky in my oven but the mushroom emerged unscathed thankfully! Tonight I also made a big batch of pumpkin pie oatmeal which I will post later this week, I literally cannot stop eating it!

tuna-cakes-2

    Easy make-ahead salmon cakes (paleo, GF)

  • 2 6oz. cans wild salmon, liquid drained off
  • ¼ cup sweet potato or butternut squash puree (canned or fresh)
  • 2 eggs
  • 2 Tbs. coconut flour
  • ¼ cup finely sliced scallions
  • 2 tsp. coconut aminos
  • 1 tsp. Dijon mustard
  • Pinch of salt and black pepper
  1. Prepare a baking sheet with parchment paper and preheat oven to 350 degrees F.
  2. In a mixing bowl, combine all ingredients to make around 6-7 cakes
  3. Bake until firm, about 30 minutes

These can be stored in the fridge for a few days. Ideally, reheat in a pan with some oil or butter. I ate mine with some tartar         sauce. These are delicious, high-protein and so easy to put together!

By Empowered Sustenance

tuna-cakes-1

Roasted Portobello Mushrooms

  • One large portobello mushroom cap per person
  • Garlic cloves
  • Montreal steak seasoning (I use the McCormick brand)
  • Olive oil or butter
  1. Preheat oven to 450 degrees F and prepare a baking sheet
  2. Pour a little olive oil or butter over the mushroom caps
  3. Either crush or mince as much garlic as you want and sprinkle over mushroom
  4. Sprinkle some steak seasoning on top!
  5. Cook for ~10-15 minutes or until it looks roasted

I eat just a mushroom cap like this as part of my dinner a lot. I just love the meatiness of the mushroom and the steak seasoning and butter combine into a really amazing flavor!

dsc_0806

portobello

I hope you enjoyed these two recipes! Be sure to check back soon for my favorite pumpkin pie oatmeal recipe. It only takes 10 minutes and will make all your fall-pumpkin-recipe dreams come true!

You Might Also Like