When I tell people that I’m Gluten Free I often get this look… like they just know that all I eat is tofu and bean sprouts. Just this morning one of my friends told me “Oh, my family would never eat that stuff.” Um…. What “stuff” do you think I’m eating?!
Seriously people! It’s not bad…. actually, unless you know that I’m Gluten Free….. you probably wouldn’t realize that I’d fed you a gluten free meal.
I don’t like to use a bunch of weird ingredients to replace flour… for the most part I just don’t make things that call for flour. There are plenty of other recipes out there that don’t require flour at all…. and really, the recipes that call for flour are usually high calorie, high carb…. bad for you all around.
There are so many other kinds of foods in the world…. quit thinking that you have to replace or find substitutes for all the wheat filled foods!
Sure, I like to use Cup4Cup and make cornbread ever so often…. cupcakes sometimes….. but most of the time I don’t need to use flour replacements…. I just don’t need the flour at all. Or bread crumbs! Honestly, I never used bread crumbs much anyway…. If a recipe calls for breadcrumbs/crackers as a topping I’ll use crushed cornflakes now, but I just never felt the need to add useless fillers to my food.
When Brian first introduced me to Salmon Cakes (I’d never had them before) he used seasoned bread crumbs. So when I started making them for us I kept experimenting…. bread crumbs were gone, eggs and different seasonings came and went and reappeared…. I wasn’t getting super results. I often ended up with crumbly, dry Salmon Cakes. One day when I was making Dill-icious Chicken Bites it occurred to me that the Dill Dip would be just perfect in the Salmon Cakes too.
I am so hooked on Wildtree’s Dill Dip Blend! I really hadn’t expected to really care for it… I’m just not big on dip…. but I’m finding so many other uses for the Dill Dip and I’m just loving it!
- 2 Cans Salmon, drained
- 1/8 c. Mayonaise
- 1/8 c. Sour Cream
- 1 tsp. Wildtree’s Dill Dip Blend
- 1 Egg
- Wildtree’s Garlic Grapeseed Oil
In a small bowl, combine mayonaise, sour cream and Dill Dip Blend.
In another small bowl, beat the egg and then add the drained salmon. Next, add most of the dill dip mixture to the salmon. You want the mixture to be moist, but not runny. You should be able to shape it into patties that hold together. (I usually have a tablespoon or two of dip left over. Use the remaining dip to serve with your salmon cakes.)
Using just enough grapeseed oil to cover the bottom of your skillet, (we’re talking a thin coating so that the cakes don’t stick… not a layer for frying….think tablespoons….) heat the oil and then add the salmon cakes. Cook 2-3 minutes on each side, covering the pan while they’re cooking.
Serve topped with a dollop of the remaining Dill Dip. Yum!