Recipe: Some Like it Hot

… Specifically: me and Blaze.  Summer has finally arrived in Seattle and we have been playing non-stop since the clouds parted and the sun started sparking on the city.  I live for the next two weeks, which will likely represent 90% of Seattle’s summer.  I might be sitting inside right now, but I’ve been out and about since 6:30am, grinning like a maniac at how freaking beautiful Seattle is and making mental summer day to-do lists that consist of things like:

1) Go running.

2) Walk Blaze.

3) Read a book in the park.

4) Visit Pike Place Market.  Buy a mango there.

5) Play fetch.

6) People watch.

If I had my way, every day of my life would consist of these six things… and pretty much nothing else.  I’d happily swap out the mango purchase at Pike Place for a mango purchase at any other market in the world, so long as the weather is beautiful, bartering is welcomed, and the beach is less than a mile away.  Not on this list, but a happy compromise, is this recipe for salmon cakes with avocado and mango salsa.  These cakes showcase some of Seattle’s best seafood (wild Sockeye salmon) and pack quite a bit of heat, which is well-tamed by the coolness of the salsa.  It’s the perfect meal for patio-sitting and wine-drinking and would be delicious served warm or cool.  Plus, they’re fast.  I had these on the table in under 15 minutes.  Win!

Salmon Cakes with Mango and Avocado Salsa


For Salmon Cakes –

1 lb. salmon fillet (wild, skinless, with bones removed), diced

2 eggs

1 jalepeno pepper, minced (with seeds if you like it hot, without if you want something milder)

2 Tbsp. coconut flour

1/2 tsp. salt

1/4 pepper

coconut oil

For Salsa:

1 med.-lg. mango, diced

1 avocado, diced

Juice of 1 lime

4 Tbsp. chopped cilantro

1/2 c. red onion, minced

olive oil

Salt and pepper to taste


1. Beat eggs in a large bowl.  Add in coconut flour, salt and pepper.  Mix completely before adding in jalepeno.  Mix again thoroughly before adding salmon.

2.  Warm a skillet or saute pan over medium-high heat.  Add 1 Tbsp. coconut oil when pan is hot.  When oil is ready, add salmon cakes (3″ each) and cook until golden brown on the outside (2-3 minutes each side).  Salmon will be pink on the inside but no longer translucent.  Let salmon rest on paper towels to absorb any extra oil.

3. Prepare salsa by mixing mango, avocado, cilantro, red onion, olive oil, and lime juice.  Season with salt and pepper as necessary.

Time: 10 minutes

Yield: Four 3″ cakes and 1.5 cups salsa

Serves: 2 full servings, 4 light meals


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