Natural Salmon Cakes – Gluten-Free

Wash and dry the salmon. Cut the salmon into a 1/4″ dice with a sharp knife.
Whisk the egg white in a medium sized bowl until white and frothy, about 30 seconds.
Add the salmon and remaining ingredients. Mix well.
Cover and refrigerate one hour.

Form 6 salmon cakes out of the mixture, place them on a waxed paper lined small tray.
Freeze for 10 minutes.

Heat 2 tablespoons of neutral oil in a cast iron or stick proof skillet – set to medium-high.
Add the salmon cakes and cook until the first side is lightly golden brown.
Turn over, reduce heat to medium and cook another 3 minutes until golden brown, and just cooked through.
Do not overcook! Leave a little pink inside, especially if you are going to reheat them.

Serve with Green Goddess Dressing (see recipe) and Spring Vegetables.

On The Side: Spring Vegetables:
Steam Asparagus and Sugar Snap Peas, slice asparagus in half. Place in a medium bowl.
Add Sliced Radishes, such as purple daikon or watermelon radish, in thin half-moon shapes.
Add some crunchy sprouts. Make Dressing:
In a small bowl add 1T. fresh lemon juice, 1 small garlic clove, (minced) 1/4 teaspoon grated lime rind.
Whisk together, drizzle in 3 T. fruity extra virgin olive oil and a pinch of salt.
Top the Vegetables with Dressing and serve at room temperature with the Salmon Cakes.

* I use Sushi Sonic Real Wasabi Powder. It contains mostly wasabi with horseradish and mustard. (Bought at Fairway Market.) Prepared Wasabi has many artificial flavors and colors, and contains horseradish, not wasabi at all!!
Alternately – use prepared horseradish, or grated fresh horseradish in this recipe.

Consider making them bite-sized for a tempting hors d’oeuvre. Makes one dozen (form into smaller cakes.)