Salmon Cake Wrap

The food I make cannot be messed up. I do not use recipes. I'm a "little of this" and a "little of that" kind of cook. These salmon cakes are no exception. They are a great way to use up the last of the week's groceries, and are delish! 


1 cn

Wild Salmon


1 T

Almond Meal




Paleo Mayo or Lactose Free Sour Cream

Dill Pickle



Garden Peppers


Bok Choy


  1. Add oil to hot pan. (We use Algae Oil or Coconut Oil because of the smoke points). 
  2. Mix salmon, chopped garden peppers, egg and almond meal to bowl. 
  3. Form into little patties. 
  4. Add to hot oil. 
  5. While they are cooking, chop tomato and pickle. 
  6. Mix pickle and tomato in a bowl and add a healthy oil (olive, algae or coconut), sprinkle in dill and mix. 
  7. Flip Salmon cakes when they start to crisp up. 
  8. Beat 1/2 avocado and 2 tbsp paleo mayo together until smooth. 
  9. Once both sides of salmon cakes are cooked, place them on one leaf of bok choy, top with scoop of avocado mixture and tomato pickle mixture. Wrap it up and VOILA!