Salmon Cakes

It’s important to focus on foods you can eat to support baby’s smarts! Like, omega 3 fatty acids, or more specifically docosahexaenoic acid (aka DHA). ⠀
DHA is a primary component of brain tissue, and it’s especially vital in the last 3 months of pregnancy. Unfortunately, many mamas don’t get enough from their diet, and if you’re not getting enough, baby’s not getting enough- and that’s a problem. Low levels of DHA during pregnancy have been linked to premature birth, low birth weight, and hyperactivity in children. So where can you find this miracle nutrient? Marine animals such as tuna, sardines, and anchovies are especially rich sources, but salmon is one of your best options- in fact, it’s one of the most nutrient dense foods in the planet. Sink your teeth into a baked or grilled salmon filet for dinner or try whipping up these super simple salmon cakes!⠀
1 14.75 ounce can of salmon⠀
2 eggs⠀
1 tbls coconut flour⠀
1/2 onion, finely chopped⠀
1/2 red pepper, finely chopped⠀
2 tbls Dijon mustard⠀
2 tbls fresh dill, minced (optional)⠀
2 tbls olive oil ⠀
Drain your salmon (the drier, the better). In a medium- sized bowl, wisk your eggs. Add in coconut flour & stir until dissolved. Add remaining ingredients & mix well. Form mixture into small cakes w/ hands. Heat the oil in a large skillet over medium-high heat. Add several cakes & cook for a few minutes on each side, until browned. Serve with lemon wedges & fresh tarter sauce!