I love – & also hear of the healthiness of – salmon . . .  Salmon that is “Alaskan,” “sockeye,” or bright-red in color is healthy; here is a healthy, (no/low grain/sugar,) feast-type breakfast – tasting great to me – fit for a King:

.: Salmon Cakes :. 

1. Ingredients:

For each cake desired:

4-5 ounces of  “Alaskan”/”sockeye”/etc salmon

2-4 tablespoons (tbls) of (organic) mayonnaise

1 (organic, pastured,) chicken egg  (If your cake comes apart too easily when flipping it, you can add 1 to 1 1/2 more egg(s), per cake)

2 tablespoons (tbls) of (organic) chopped, fresh onion

amount to taste of (organic, fresh) lemon juice (for example: 1 tablespoon (tbls)), Sriracha hot sauce, (Himalayan/sea) salt, black pepper (lots, goes good with salmon), (dill,) (parsley,) (house seasonings)

desired toppings; i like tartar sauce, sriracha, cut-up traditionally fermented dillpickles, and/or wasabi

2. Instructions:

2.1 Start heating (non-“nonstick”) frying pan with cooking(/coconut) oil on medium-heat.

2.2 Mix every ingredient except the salmon & the toppings into a bowl.

2.3 Optionally saltpress (press salt into) the shredded salmon, then add it to the bowl with the rest of the ingredients & mix together.

2.4 Pour the mixed ingredients into pan; flatten into pancake shape (about 1 1/2 inches thick).

2.5 Cook until medium-brown underneath, then flip & cook till medium-brown on other side. (A guesstimated 3-5 minutes frying for each side of the cake).

2.6 Add toppings.

Eat! =D

– Joe Valentyn