Keto Salmon Cakes w/ Sriracha Avocado Cream Sauce

Let me tell you , I am not a seafood person. I think we have had this discussion before.  But I recently went to the doctor and eating all this meat (specifically red meat) has caused my bad cholesterol to be slightly elevated.  So she told me to cut out red meat and eat more fish.  I loved salmon cakes as a kid, but my Momma used the salmon out of a can that you had to pick through and just nope, not doing it.  Plus it was loaded with mayo and bread crumbs and all kinds of carbs that I couldn’t have and Abbie definitely couldn’t have.  So I mashed a couple recipes together and came up with this one… and it was great.  All 12 cakes were devoured. 

Keto Salmon Cakes with Sriracha Avocado Cream Sauce

Serving Size: 2 Salmon Cakes w/ Sauce

(Makes 10-12 Cakes)

Calories: 542| Fat: 50g| Carbs: 10g total, 4g Net| Fiber: 6g| Protein: 10g

Ingredients:

  • 6 – 5oz cans of Pink Salmon (Skinless and Boneless, unless you want to pick out the skin and bones)
  • 3 eggs
  • 3/4cup of finely ground Salt and Pepper Pork Rinds
  • 1 ½ Poblano Pepper or Jalapeno Pepper, Finely chopped (whichever you choose)
  • 6tbsp of avocado mayo
  • 6tbsp finely diced red onion
  • 3/4tsp garlic powder
  • 3/4tsp chili powder
  • Pepper to taste
  • 3tbps olive or avocado oil for frying
  • Parsley for Garnish

Avocado Cream Sauce:

  • 3 avocados
  • 3/4cup sour cream or Greek yogurt (Greek yogurt changes carb count)
  • 6tbsp cilantro
  • 3-6tbsp of olive oil (to thin)
  • 3-6tsp of water to desired thickness
  • Juice of half a lemon
  • 1-2tsp sriracha (or more depending on how hot you want it)
  • Salt and pepper to taste

Directions:

  1. Drain salmon well.
  2. In a bowl mix, salmon, egg, chopped peppers, mayo, onion, ground pork rinds, and all seasonings (except olive oil).
  3. Form patties, cover with aluminum foil or wax paper. Refrigerate for 1 hour or longer.
  4. After an hour, in a non-stick skillet drizzle the olive oil and heat skillet until oil is glistening.
  5. Cook patties over medium heat 4 minutes on each side until golden brown and crispy.  Careful, they have a tendency to want to fall apart.  I use a spatula on the bottom to flip and a fork on the top.
  6. For the Avocado sauce: Blend all the ingredients together in a food processor or Nutri-bullet until smooth.
  7. I placed mine in a Ziploc Bag and cut the end off.  Then topped each salmon cake with the cream sauce. 
  8. Garnish cakes with parsley.

BBQ Chicken FlatBreads

I will make this intro short and sweet I promise. My husband and I just got back from a much need vacation, just the two of us. We took a 7-day cruise from Tampa into the Western Caribbean and it was marvelous. I never lost contact with my T1D thanks to our lovely Dexcom G5 (we will talk more about this in a later post) and her numbers stayed beautifully in line! This cruise had some amazing food, which let’s be honest, that’s really what we go for right?

So one night we had BBQ Chicken FlatBreads as an appetizer and I fell in love. I started looking around at an average amount of carbohydrates for these and they ranged around 50-60g each! Well now I was determined to make it carb friendly because I knew I wanted to have it again and I knew Abbie would LOVE it! I already had a go to Flat Bread and the rest of the ingredients were pretty simple to make lower carb with the exception of the BBQ sauce. This was a pretty difficult search until I found Annie’s BBQ sauce at only 6g per 2tbsp, it’s one of the lowest carb BBQ sauces with the best flavors I have found. These came out to be around 15g each with ingredients listed!

So on to the recipe!

BBQ Chicken FlatBreads – Serves 4

Ingredients:

  • Joseph’s Lavash Bread (2 whole cut in half)
  • 8tbsp Annie’s Originial BBQ Sauce
  • 4 cups Cooked grilled chicken strips (you can use Tyson Frozen Grilled Strips or Make your Own)
  • 4 Cups Colby Jack Cheese
  • 2tbsp Butter
  • 1tbsp Minced Garlic
  • Red Onion (Diced)
  • Sliced Baby Bella Mushrooms
  • 4-6 Slices of Turkey Bacon Cooked and Cut up
  • Dried Cilantro

Directions:

  1. Take each full size flat bread and cut it in half. Place on aluminum foil lined cooking sheet that is lightly sprayed.
  2. Pre-heat oven to 350 degrees Fahrenheit.
  3. In a skillet over medium-high heat, melt butter and add sliced mushrooms. Add 1tpsp of minced garlic. Saute until browned. Remove from heat.
  4. Brush 1 tbsp of BBQ sauce on each of the flat bread halves.
  5. Sprinkle 1/2 cup of cheese on each half.
  6. Top each flat bread with chicken, red onion, mushrooms, and bacon.
  7. Sprinkle an additional 1/2 cup cheese on top of each flat bread.
  8. Sprinkle dried cilantro on top.
  9. Drizzle an additional 1 tbsp of BBQ sauce over each flat bread.
  10. Place in pre-heated oven for approximately 7-10 minutes or until cheese is melted.

Nutrition Facts Per Flatbread: 600 Calories| 42g Fat| 15g Carb| 45g Protein