My Make-Ahead Paleo Lunches
Although I work from home, I prepare my weekday lunches in large batches to avoid a mid-day cooking session. For the last few months, my lunches primarily consist of one the following:
- A cauliflower rice or parsnip rice “grain” bowl, with variations on quickly sautéed veggies and the protein. I make the veggie rice and protein ahead of time.
- A blended vegetable soup, with collagen protein, slow-cooked meat, and coconut cream added.
- A salad with Primal Kitchen’s new paleo dressing, alongside broiled fish or hard-boiled eggs. And also a coconut flour muffin or two!
Recently, I’ve been enjoying these make-ahead salmon cakes as an addition to my veggie bowl, soup or salad. One batch keeps in the fridge for a few days. Ready to serve within minutes, I simply brown a couple of cakes in a sauté pan to warm through and create a golden crust.
I enjoy these salmon cakes served with lemon wedges and Primal Kitchen’s Avocado Mayo. I mention the brand because it’s the best mayo I’ve tasted, and it uses healthy avocado oil instead of vegetable oils like safflower, canola, or sunflower oil. I’ve collaborated with Thrive Market to give you a free jar of it here, with your first Thrive order.
- 2 6oz. cans wild salmon (such as this brand), liquid drained off
- ¼ cup sweet potato or butternut squash puree (canned or fresh)
- 2 eggs
- 2 Tbs. coconut flour, available here
- ¼ cup finely sliced scallions
- 2 tsp. coconut aminos, available here
- 1 tsp. Dijon mustard
- Pinch of salt and black pepper
- 2 Tbs ghee or coconut oil
- Mayonnaise (I like Primal Kitchen's Mayo)
- Fresh lemon
- Line a baking sheet with parchment paper and preheat the oven to 350.
- In a bowl, combine all ingredients with a fork. Form into 6-7 patties on the baking sheet.
- Bake patties until firm, about 30 minutes.
- If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days. The salmon cakes can be browned immediately after baking or after being made ahead and stored in the fridge.
- When ready to serve, heat the oil in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple minutes per side.