Bacon-wrapped Salmon Cakes Revisited (GAPS-legal, nut-free, gluten-free, grain-free)

Some of you may recall that I posted a recipe for bacon-wrapped salmon cakes almost a year ago. I admit to being a person who has a hard time following recipes without adding a few tweaks. Sometimes this is a good thing, and sometimes not so much. But, the latest version of these salmon cakes is definitely a winner and is my new standard for this recipe.

This is a great recipe for those out there who aren't fond of fish. Tartar sauce and bacon make everything better! Both kids and both adults in our house love this recipe.  This recipe would also make a great appetizer at your holiday party!

Bacon-wrapped Salmon Cakes with Tartar Sauce
Serves 6
Salmon Cakes

• 3 - 7.5 oz cans of wild-caught Alaskan salmon, drained
• 2 Tb butter
• 1/3 of a white onion, chopped
• 1/2 red bell pepper, chopped
• 1 medium clove garlic, minced
• 2 whole eggs
• 1/2 Tb coconut flour
• 1.5 tsp dijon mustard
• 3/4 tsp Old Bay seasoning
• 2 tsp dried parsley
• 1/2 tsp dried dill
• 2 tsp dill pickle juice or lemon juice
• 1/4 tsp Celtic sea salt
• freshly ground pepper, to taste
• 8 oz nitrate free bacon
• Tartar Sauce (recipe follows)
• Equipment required: food processor (or you could try mashing everything together)

1. In a small skillet, saute the onion and red bell pepper in butter until soft and translucent.  
2. Add garlic and saute for 30 seconds, until fragrant.  Remove from heat and allow to cool.
3. Put eggs, coconut flour, dijon, Old Bay, parsley, dill, lemon/pickle juice, salt, and pepper in food processor.  Pulse to combine.
4. Add the onion/red pepper mixture to the food processor and pulse until well mixed and chopped. 
5. Add canned salmon and give a few pulses (if you pulse too much, the consistency will get very smooth instead of slightly chunky).  Stir if necessary to ensure that the mixture is well-combined. 
6. Cut bacon in half (so the slices are half as long). Scoop 3 Tb salmon mixture onto each slice of bacon, and wrap tightly.  Place into glass baking dish (you will need either two 8X8 square baking dish, or one 9X13 dish).  
7. Refrigerate for at least one hour, or preferably several hours (overnight would be fine as well).
8. Bake in 325 degree oven for about 40-50 minutes, turning once to allow bacon to crisp on top and bottom.  Remove from oven and allow to cool slightly.  
9. Serve with tartar sauce.  A bed of fresh greens dressed with lemon juice, olive oil, salt and pepper makes a great accompaniment.

Tartar Sauce

• 1/2 c. homemade mayo
• 1/4 c. sour cream
• 2 dill pickles, chopped
• 1/2 tsp dried dill
• 2 tsp dill pickle juice or lemon juice
• 1/4 tsp Celtic sea salt
• freshly ground pepper

1. Combine all ingredients.  Stir, and refrigerate until ready to use.

This post is part of Fat Tuesday, Monday Mania, Fight Back Friday, Pennywise Platter and Frugal Days, Sustainable Ways!