Salmon Cakes

I love finding really bizarre recipes, and then un-bizarr-ing them. Or trying them in all of their bizarre glory.

Upon my search for "low carb salmon cakes" - because I happened to have canned salmon and need to lose some of that Thanksgiving weight - I stumbled upon this recipe from Food.com. The key ingredient: pork rinds.

Pork rinds.

I'm not the type of person who, you know, keeps pork rinds around. But the reviews were so good, I figured I could sub some other carby-replacment-thing for flour of pork. I used almond meal.

The recipe turned out great. It was quick and easy and didn't have me making some weird tuna-ish-salmon salad nor having to buy pork rinds. Ultimate success.

• 2-6oz cans salmon
• 1/4 c almond meal
• 1/4 of a onion, finely minced
• 2 t lemon juice
• 2 t dill or fennel fronds
• 1 t garlic powder
• 1 egg, beaten
• 3 T mayonnaise
• Salt and pepper to taste

Mix all ingredients together and let sit in the fridge for 30-45 mins.

Heat a non-stick pan on medium high. Add a little olive oil.

Split the salmon mixture into 4 patties. Fry on each side for 3-4 minutes, or until golden brown and cooked through.

Serve with tartare sauce and roasted brussel sprouts.