Vitamin D helps to support your immune system and keep you healthy. It also supports your brain health, keeps bones strong, fights against depression, and helps keep your hormones in balance, and a whole lot of other amazing things!
Are you looking for ways to incorporate more vitamin D into your diet?
My salmon cake recipe fits the bill perfectly. This recipe, while delicious and easy, is also loaded with vitamin D!
Salmon, egg yolks and ghee (or butter) are all great sources of vitamin D, and all of them are found in this dish.
This recipe is perfect for a quick weeknight meal, but leftovers also reheat well and make for a great weekday lunch. Head over to check out the full recipe, along with some variations and serving ideas!
- 12 oz Canned Salmon (choose wild, sustainably caught. I like Wild Planet.) or 12 oz. Cooked Salmon
- 3 Egg Yolks
- 1 /2 tsp Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp Paprika
- 1 clove Garlic, minced
- 1/4 Vidalia Onion, minced, you want to have about 1/2 cup of the minced onion (I like a sweet onion in this recipe, but any white or yellow onion will work)
- 3 Tbsp Ghee or Butter, more or less depending on the size of skillet being used to fry salmon cakes
- Preheat the oven to bake at 350 degrees.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the salmon, egg yolks, salt, pepper, and paprika.
- In a mini chop food processor, mince the garlic and onion.
- Pour the garlic and onion into the salmon mixture, and stir to combine all ingredients.
- Using your hands, form the salmon mixture into 2-ounce patties, and place each cake on the parchment-lined baking sheet.
- Bake salmon cakes for 15 minutes.
- Remove the cakes from the oven, and heat the duck fat in a cast-iron skillet over high heat.
- Fry the cakes for about a minute on either side in the duck fat, or until they are golden brown and crispy on the outside.
- Serve with a squeeze of lemon.
Note: If salmon isn’t your favorite, I would definitely recommend giving it a try in a recipe like this to see if you might like it! These cakes are delicious served over a bed of arugula and spinach with a drizzle of olive oil or avocado oil and a squeeze of lemon. You could also serve with grilled or roasted veggies, cauliflower rice, quinoa or favorite side dish!
Variations: Canned tuna (also rich in vitamin D) would work in this recipe. You could add in other seasonings or herbs to suit your taste. Instead of frying in ghee or butter, you could use avocado oil, coconut oil, or olive oil.
#glutenfree #dairyfreefriendly #vitamind #nutfreerecipe