Salmon Cakes with Rutabaga Chips (Paleo/AIP/Whole30)

How are you?

I don’t normally start a blog post that way, but these are strange times indeed. Here in Minnesota, our governor has just ordered stay-at-home to give our healthcare system a chance to gear up for Covid-19 hospitalizations. As of this writing, I’ve already been distancing myself for two weeks (so far, so healthy) and I’m hunkering down for more.

I assume you’re cooking at home more than usual, and I’m here to help you keep it fun, nutritious, delicious, and easy. It goes without saying that being well-nourished is more important than ever.

(And as Joy Summers hilariously pointed out on Eater Twin Cities – and boy do we need all the humor right now – it would be nice to avoid gaining the Covid-19 while still feeling comforted.)

Here’s what I’ve got for you:

1. Shopping for Paleo/Real Food Essentials: Last week I posted a Paleo Essentials list for stocking up on healthy, real-food staples when you hit the store. I realize that grocery stores got blasted over the last several days, but here in Minnesota, they’ve been restocking pretty well, especially fresh foods. (Frozen foods are behind on re-stocking probably everywhere.)
2. Meal Plans: I have put Project Vibrancy Meals meal plans on sale at 50% off. I have never done that before. This is a limited-time offer, so if you need help with planning and cooking healthy meals every night without spending hours in the kitchen, then NOW is the time to jump in. With shopping lists, recipes, instructions for putting fast, nutrient-dense meals together each night, and a very knowledgeable online community, PVM is the most support I have to offer, for only $14.50. I’m also including – for free – Kickass Condiments: 20+ Little Recipes That Change Everything (normally $12). I’ve provided such a heavy discount for obvious reasons – these are very serious times and I want to help you feed yourself and your families the most nutritious food possible…and to love every minute (and bite) of it.
3. The 30-Minute Paleo Cookbook was officially released last week. My book launch party was canceled and instead I enjoyed a “party” with four of my girlfriends, on Zoom. We drank wine and laughed our assess off and it really was the best medicine. Hopefully I’ll be able to have an in-person party and signing soon. Until then – grab your copy at Amazon (and if you love it, please leave a review, it helps HUGELY).

I recorded this demo today of the salmon cakes, recipe below. (Pardon my knocking over a bottle of avocado oil to kick things off, LOL. Keepin’ it real while I socially isolate.)

It’s an easy recipe and uses ingredients you’re likely to have on hand right now – canned salmon, potato, green onions, and arrowroot starch. I didn’t have rutabaga, but I did have some rice and collard greens on hand, so I made a quick fried rice to have with the salmon. I finished with Spicy Cilantro Pesto, which as far as I can tell, tastes great on everything. (Recipe is in Kickass Condiments.) You can catch the recipe here on YouTube.

Photo by Zoe Francois

And if when you’re done, you’ve got a hankering for a healthy-ish, grain-free chocolate chip cooking, Zoe Francois shared the Almond Butter Chocolate Chip Cookies from The 30-Minute Paleo Cookbook over on ZoeBakes today. They’re so simple and fun to make – she created a vegan adaptation as well, if you can’t eat eggs. Make them and let me know how they turn out! (Isn’t her photo gorgeous? GAH!)

That’s it for now! Be well, everyone. Send me a note if you have cooking or freezing food questions – I’m happy to answer them all. Make sure to follow me on Instagram @stephanie.a.meyer, that’s a great place to reach me.

xoxo Stephanie

Salmon Cakes with Rutabaga Chips
Serves 2

1 rutabaga, peeled and cut into 1/2-inch fries
Olive or avocado oil
7-ounce can wild salmon (without bones & skin), drained
1 scallion, minced
Sea salt
Few grinds black pepper (skip for AIP)
3 tablespoons cooked potato (or sweet potato for AIP), mashed
2 tablespoons arrowroot starch
1-2 tablespoons water

Garnish:

Sliced dill pickles
Spicy Cilantro Pesto
1 lemon, cut into wedge
Apple cider vinegar

Instructions:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Line a dinner plate with paper towels.

Add rutabaga to a medium bowl and drizzle with 2 tablespoons of the oil. Add 1/2 teaspoon of sea salt and toss to coat. Spread rutabaga chips evenly over baking sheet (reserve bowl to use below) and bake for 15 minutes. Turn rutabaga and bake for another 15-20 minutes or until tender and browned. Season with more salt if needed.

While rutabaga chips roast, in the same medium bowl, combine salmon, scallion, pinch of salt, potato, starch, and 1 tablespoon of water. Using your hands, work mixture until it loses its crumbly texture and starts to come together. Add more water if needed. Divide mixture in half and using your hands, form into 2 compact balls.

Set a medium nonstick skillet over medium heat and add enough oil to cover the bottom of the pan in 1/8-inch of oil. When oil is hot, pat salmon balls into 1/4-inch patties between your hands, evening out the edges. Carefully slide patties into the hot oil and repeat with the second salmon ball. Fry salmon cakes until quite crispy and deeply golden brown, 3-4 minutes. Flip and fry until golden brown on the second side. Transfer to paper-towel lined plate.

To serve, divide salmon patties and and rutabaga chips between 2 dinner plates. Top with garnishes (optional). Squeeze with lemon. Sprinkle a bit of vinegar on the rutabaga chips.