Makes 12-14 salmon cakes, depending on size

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Ingredients

2 lb wild Alaskan salmon, cooked (canned salmon works well)

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

juice from ½ lemon

1 large russet potato, peeled, chopped

1 bell pepper, minced (red, orange or yellow for best color)

3 green onions, minced (green and white parts)

3-4 slices thick-cut bacon, cooked, chopped

2 eggs (ideally from pasture-raised hens)

coconut oil for cooking

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Directions

1. In a small pot of salted, boiling water, cook potato until easily pierced with a fork. Drain water. Mash until smooth. Let cool.

2. Once potatoes are cooled, place all ingredients in a large bowl. (If cooking fresh salmon, double check that any bones have been removed. If using canned salmon, there's no need to remove any remaining bones as they have been softened during the canning process-and are a great source of calcium.)

3. With very clean hands, thoroughly combine all ingredients. Form into patties and set aside (place in refrigerator unless cooking right away).

4. Heat 2-3 Tbsp coconut oil in a cast iron skillet over medium-high heat.

5. Fry the cakes for 1-2 minutes per side until golden brown. You may need to add additional coconut oil with each batch.

NOTE: Though salmon is nutritionally an excellent choice, other types of fish work well in this recipe. Halibut and cod are favorites in our house.