Sunday, February 6, 2011

Bacon-wrapped Salmon Cakes with Tartar Sauce (GAPS-legal, gluten- and grain-free)

These bacon-wrapped salmon cakes were a real hit in our house.  Even my husband, who doesn't like salmon because "it is too fishy", thought they were tasty enough to be added to our dinner rotation. This recipe is based on one from Food Renegade as well as The Frickin' Chicken.  I changed things up a bit, of course, by adding some new ingredients as well as changing the method and some amounts. 

Bacon-wrapped Salmon Cakes with Tartar Sauce
Salmon Cakes
  • 3 - 7.5 oz cans of wild-caught Alaskan salmon, drained
  • 2 Tb butter
  • 1/3 of a white onion, chopped
  • 1 c. pine nuts (preferably ones that have already been soaked and dehydrated)
  • 2 garlic cloves, chopped
  • 2 Tb homemade mayo
  • 1 Tb Parmesan cheese
  • 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
  • 1 egg white
  • 8 oz nitrate free bacon
  • Tartar Sauce (recipe follows)
In a small skillet, saute the onion in butter until soft and translucent.  Add pine nuts and stir frequently until pine nuts are starting to turn light brown (be careful as they will burn easily).  Add garlic and saute for 30 seconds, until fragrant.  Remove from heat and allow to cool.

Once cooled, dump onion mixture into food processor. Add mayo, Parmesan cheese, egg white, dijon, Old Bay seasoning, and all other seasonings to food processor. Pulse until well mixed and chopped. 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 mixture is well-combined. Refrigerate for at least one hour, or preferably several hours (overnight would be fine as well).

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).  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.  Serve with tartar sauce.

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

This recipe is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, and Pennywise Platter at The Nourishing Gourmet!


Laura said...

This looks amazing!! I love finding other cooks that follow the findings and teachings of the Westin Price Foundation. I can't wait to check out your other recipes!

Sarah Smith said...

Great, I hope you like the recipe and the rest of the site!

Anonymous said...

Just about everything is better with bacon on's about the only free range pork we eat (haha). This recipe looks great, thanks.

Sarah Smith said...

I couldn't agree more! Bacon makes everything better!

The Woodall family said...

Oh my goodness! I want these for dinner tonight! Too bad we are on GAPS intro right now...I guess I will have to wait a couple of weeks for this goodness! I should NOT be looking at these recipes right now, though! lol!