Smoked salmon is a calorie light but nutrient dense source of protein. Instead of serving it on a carb-tastic bagel, we’re putting it on top of gluten-free zucchini pancakes that are flavored by fresh dill and bound together with coconut flour and the almighty egg. You’re going to get an A+ in your daily healthy fat intake from this meal; salmon is rich in omega-3 fatty acids and avocado is loaded with good monounsaturated fats.
Until February 24 at Whole Foods Market…
Changing Seas Cold Smoked Salmon 8 oz. packages are on sale for $9.99 (reg. $12.99/lb)
Serves: 4 (12 pancakes) | Total Time: 40 minutes
¼ cup coconut flour
1/2 tsp. garlic powder
½ cup fresh dill, chopped
¼ tsp. sea salt
¼ tsp. ground pepper
4 cups shredded zucchini, as much liquid squeezed out as possible
¼ cup coconut oil
8 oz. of smoked salmon
2 avocados, peeled, pitted, and mashed
Beat the eggs, garlic powder, salt and pepper together. Stir in the dill. Add the zucchini to combine.
Heat a non-stick skillet over medium-low heat with the coconut oil coating the pan.
Spoon the mixture into the pan into 4 inch cakes. Allow them to cook through on one side for 4 minutes before flipping to finish the other side for 3-4 minutes. When the cakes are golden brown and cooked through, remove them from the pan and start on the next batch.
Once all are cooked, top each one with a little mashed avocado and smoked salmon.
Can be served hot or cold.
Allison is the Metro Healthy Eating Specialist for the Bethesda, Friendship Heights, and Tenleytown Whole Foods Market locations. She loves to help customers find their healthy eating balance. She offers a plethora of free services including, one on one consultations, store tours and events, food and recipe advice, and coaching on how to make healthy choices. Email her at email@example.com to ask any questions, plan an event, or to set up a consultation.