Low Carb Salmon Cakes with Spicy Remoulade

Do you like salmon? 

Do you like cake?

If you answered yes to both these questions then you should try my salmon cakes!  Except they are nothing even relatively close to cake....but it got you to keep reading. Right?

They are super easy and tasty on their own, but it's the remoulade that really puts it over the top.  I LOOOVE  cold sauces. Aiolis, remoulades, cocktail, tarter....any of them!  Load me up! I always make a big batch to have leftovers to eat with anything and everything. I just can't get enough of it 

Here goes!

Salmon Cakes

1/2 C. small diced celery

3/4 C. small diced red bell pepper

1/2 C. sliced green onion

(3) 5oz cans boneless skinless salmon

2 Tb. brown mstard

6 Tb. mayo

3 tsp. old bay seasoning

2 tsp. garlic powder

1 C. finely ground pork rinds)

2 eggs, beaten

Combine all the ingredients together well.  Allow to sit for 10 minutes before forming into patties so it has to to absorb the moisture and stick together better.

Form into patties using a 1/4 c.  Pan fry in high smoke point oil over medium high heat until golden brown on each side.  If you think they have browned before the centers have set, you can always bake them until set and firm in the middle. Serve with spicy remoulade

Spicy Remoulade

1C. mayo

5 Tb. minced dill pickle

1 Tb. chopped capers

2 Tb. minced green onion

2 cloves minced garlic

1/2 tsp. cayenne pepper

1/2 tsp. Tabasco

2 tsp. paprika

1 tsp. lemon juice

Salt to taste

Combine all ingredients.   Best when made ahead of time so flavors can meld