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prep time
25 min
cook time
30 min
ready time
55 min
Keto Kosher Breakfast Salmon Cake Platter
Our Keto Kosher Breakfast Salmon Cake Platter is full of healthy fats and protein that will keep you full and satisfied for several hours. You will love this Kosher breakfast recipe because it is easy to make and super delicious. Our salmon cakes are made using cooked salmon (not canned), making all the difference in flavor and texture as the pieces are larger and meaty. The cooked salmon is broken down and combined with pasture-raised eggs and an avocado oil-based mayo. The cakes are fried on both sides until nicely golden brown and then topped with a dollop of sour cream and freshly chopped parsley. The cakes are served alongside roasted asparagus seasoned with olive oil and sea salt. Fresh lemon is also served on the side to add tartness to the salmon cakes.
Tips for picking out salmon
For nutrition purposes, it is best to source wild-caught salmon. Farm-raised salmon are typically fed carotenoids to give them a pink color, whereas wild-caught salmon get their color by eating shrimp and krill. Wild-caught salmon’s natural diet makes it higher in omega-3 fatty acids. Farm-raised fish also tend to have higher disease rates due to farming conditions.
What are the best eggs to use?
The best eggs to eat are pasture-raised eggs if you can afford them. They are full of Vitamin D (sometimes up to 1400 IU per yolk), B2, B12, selenium, and iodine. They also contain more Vitamin A and folate compared to conventionally raised eggs.
Why does this recipe uses avocado oil-based mayonnaise?
Vegetable oils can be highly inflammatory to the body and extremely high in omega 6 fatty acids. We like to use avocado oil-based mayonnaise because it contains more monounsaturated fats than polyunsaturated fats.
Serving suggestions
To make the ultimate pairing, serve our Best Keto Kosher Greek Herbed Beef Meatballs for lunch:
https://www.carbmanager.com/recipe-detail/ug:a6a777dc85df4d459b4f56180725feb2/best-keto-kosher-greek-herbed-beef-meatballs-keftedes
Net Carbs
1.3 g
Fiber
0.8 g
Total Carbs
2.1 g
Protein
34.1 g
Fats
35.8 g
472 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Salmon, Atlantic, wild, cooked
2 lb
Mayo
9 tbsp
Salt, sea salt
1 tsp
Raw egg
3 medium
Garlic
1 clove
Extra virgin olive oil
2.25 tbsp
Asparagus
20 medium - spear - 5 1/4" to 7" long
Extra virgin olive oil
2.25 tbsp
Salt, sea salt
1 tsp
Raw egg
3 medium
Extra virgin olive oil
2.25 tbsp
Recipe Steps
steps 8
55 min
Step 1
Use cooked salmon for this recipe. You can cook it yourself or buy it precooked. If you cook it yourself you can season it how you want to, which is helpful.Step 2
Crumble the cooked salmon into a large mixing bowl. Add the avocado mayo, stir and then give the mixture a taste. If you cooked the salmon yourself, you might have already seasoned it enough. If not, add some sea salt to taste. Then crack in the three medium eggs and grate in one garlic clove.Step 3
Mix well to combine. Break up any larger pieces of salmon into smaller pieces. The salmon pieces will still be fairly large, but you want to make sure all the pieces are uniform.Step 4
Preheat a 12” skillet over medium-high heat until hot. Add in 1 tbsp of olive oil to start. Swirl the pan to coat. Then using a 3 oz cookie scoop, scoop up the mixture and pack it down into the scoop to form it. Place four scoops of the salmon mixture into the skillet. Allow them to cook for several seconds, then turn the heat down slightly. Cook on the first side until nicely browned.Step 5
Use a spatula to get underneath each salmon cake and gently flip it. Gently pat it down with the back of the spatula and cook on the other side until nicely browned. Repeat with the remaining mixture, adding ½ tbsp of olive oil for each batch. Remove cakes to a paper towel-lined plate and set aside.Step 6
Preheat the oven to 350 F (180 C). Trim the tough ends off the asparagus and toss them in ½ tbsp olive oil and ⅛ tsp sea salt. Place them on a parchment-lined baking sheet and roast for 7-8 minutes or until cooked to the desired doneness. Cooking them for 7-8 minutes will yield slightly crunchy but cooked asparagus.Step 7
Next, preheat a small skillet over medium-high heat until hot. Add in ½ tbsp olive oil and swirl to coat. Add in two eggs at a time (two eggs per plate), cooking the eggs to the desired doneness. Season the eggs with a pinch of sea salt and black pepper as desired. Here we have cooked the eggs sunnyside up. To do so, once the eggs are cracked into the pan, and the whites are just barely starting to whiten, top the pan with a lid until the whites are fully cooked, and the yolks are still runny.Step 8
Serve two salmon cakes per plate, as well as two eggs and some of the asparagus. Serve immediately!
Comments
4Saffron a year ago
472 Cal per serving according to recipe nutrition
Pattysavy 3 years ago
In step 2 it says avocado mayo yet avocado is not mentioned in ingredients!
FabulousAvocado886621 3 years ago
I think they mean Mayo made with avocado oil.
NancyO 3 years ago
Are you kidding? Over 1000 calories per serving?
KristenGood 2 years ago
I only eat once a day, I need meals like this.
recipewriter 3 years ago
I have updated the recipe to reduce the serving size. For those that eat a higher calorie diet, please log two servings. Thank you! :)
FabulousAvocado886621 3 years ago
Calories aren't really your enemy in Keto, it's really carbs. This has really low carbs. If you're working with calories though too, most of them are in the mayo, so you could probably substitute.
LavenderBlueDilly 3 years ago
LOL… maybe it’s for those OMAD (one meal a day) folks! I’ve had plenty breakfasts on keto that are 800-900 cal. I’m planning ahead for working outside in the yard/garden and burning it off.