Salmon Cakes with Shaved Brussel Sprout Salad

So...yes round 2 not going to lie is hard, like really hard. When we first did Whole 30 we had the motivation of our wedding and it was a new challenge. This is a whole new challenge, new obstacles, new cravings but we are learning how to adapt. 

The first time we did this we didn't know what to expect. We read the basics about how the first week would go but didn't really know. Then the sugar detox hit us and we were sleepy, sluggy and cranky. So this second round we knew about all those tough things and its hard not to think about what is to come. We are only 4 days in now and the cravings are REAL. We have cooked some amazing meals though and its helping those cranky days!

*WHOLE 30 FRIENDLY

Ingredients: 

• 2 Cans of Salmon (we prefer Sockeye) 
• 1/2 of Red Pepper finely diced 
• 1/2 of Red Onion finely diced 
• Zest of 1 Lemon
• Juice of 1/2 Lemon
• 2 Tbsp Parsley chopped
• 3 Cloves of Garlic Minced
• 1 Egg
• 2 to 3 Tbsp of Arrow Root Flour (add more if mixture is watery)
• Salt & Pepper
• Avocado Oil or whichever Whole 30 oil you prefer

What To Do: 

Mix all ingredients together, and form into equal size patties. We like to let the patties sit in the fridge for 20-30 minutes to let flavors bind together. Heat tablespoon of Avocado Oil in pan and crisp patties on both sides. About 5-8 minutes per side, until golden brown and heated through. We served the salmon cakes with a Shaved Brussel Sprout salad, recipe below! 

Shaved Brussel Sprout Salad

DRESSING - What You Need:

• 2 Tbsp Coconut oil
• 2 tbsp Minced Fresh Ginger
• 4 Cloves Garlic, Minced 
• 2/3 cup Fresh Orange juice
• 1/2 cup Coconut Aminos
• 1/4 cup Cider Vineger
• 2 Teaspoons Sesame Oil (not toasted, we also didn't have this at the time and it still tasted amazing) 

What to Do: 

Heat the coconut oil in a medium skillet over medium heat. Add the ginger and garlic and cook, stirring for 1 minute. Add the orange juice, coconut aminos, and vinegar. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and add the sesame oil. 

Use immediately, or store in an airtight container in the refrigerator for up to 1 week.