I am in the first week of my second round of Whole 30. I did my first Whole 30 last year and had a great experience. Your can read all about it and see what I ate by clicking here. We decided to do Whole 30 again to help us get back on track after the holiday season. Sara and I are both doing Whole 30 this January…wish us luck!!!
This time around I thought I would change it up a bit and try adding some new fish recipes to my Whole 30 repertoire. I have always been a fan of crab cakes. When I was younger that and fried shrimp were the only seafood I would eat. As we grew up my parents tried to incorporate more fish into our diets. I remember my mom used to make salmon that was baked with a little Cesar dressing and fresh ginger…I know it sounds weird, but trust me it is delicious. This dish made me fall in love with salmon…and once the love affair started there was no looking back.
For this recipe I wanted to combine my first two seafood loves, crab cakes and salmon, in one dish. These delicious salmon cakes are both Paleo and Whole 30 compliant. One of the things I like best is that it is a great recipe for using up leftover salmon. I like serving it with some lemon wedges, but I think avocado would work well with the dish as well.