Tasty Tuesday: Wicked Good Salmon Cakes

Today’s YUMMY recipe is from Rachel at Wicked Good Spice Mixes.  If you haven’t tried any of their products, you are missing out on some AMAZING things.  I am a HUGE fan their spices and love to use their flavored vinegars on my salad in place of dressing.  A little goes a long way…

Ingredients:

Instructions

  1. Drain liquid from canned salmon
  2. Combine all of the ingredients in a medium bowl.
  3. Mix thoroughly.
  4. Shape into 6 large salmon cakes or 10 small cakes.
  5. Place 2 tablespoons of coconut oil into a medium size skillet and heat over medium heat
  6. Place three of the salmon cakes into the skillet  and cook for approximately for 4 minutes or until golden brown.
  7. Flip and cook until other side is golden brown

Serve with Wicked Good Achilles Mediterranean Roasted Veggies.

The main reason the company was started was to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of that spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

BREAKING NEWS!

Renowned Chef Greg Manning from The Serenity Cafe in Toms River  is now using our spice blends and fruit infused balsamic vinegars to prepare some of his fantastic meals!  Greg now has three restaurants, The Serenity Cafe in Toms River, The White Butterfly Serenity West in Jackson and Serenity South in Wareton, Ne Jersey.  If you are looking for a great place to eat with friendly and attentive staff, look no further!  Eat Local! Shop Local! Support Local Business!

Have a recipe you want to share?  Send me an email.  If we use it in our blog, you will receive some “happy mail” from me.

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