Recipe: Salmon Cakes with Lemon Pesto

• 1 5 to 6 oz can boneless, skinless wild Alaskan salmon, or 1 cup cooked wild salmon, flaked with a fork
• 1/3 cup squash puree
• 3 pastured eggs
• Sea salt and black pepper
• 2 tbsp. minced red or white onion
• 1/2 bunch fresh parsley, chopped
• Fat for the pan, such as ghee or coconut oil

Mix the salmon and squash together with a fork. Stir in the eggs, salt, pepper, onion, and parsley. Make into patties about 3/4 inch thick.

Heat 2 tablespoons of fat in a skillet. Cook the Salmon Cakes in batches, 2 to 3 minutes per side. Add fat as needed for each new batch. Serve on a bed of fresh greens with Lemon Pesto (recipe follows).

Lemon Pesto

Makes approximately 1 pint

• 2 to 3 garlic cloves
• 1/4 cup toasted pine nuts or walnuts (a less expensive option)
• 2 cups loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup grated raw Parmigiano-Reggiano (optional)
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 to 1-1/2 cups extra-virgin olive oil
• Sea salt and freshly ground pepper

Combine all of the ingredients in a food processor or Vitamix and blend well. While the machine is running, slowly drizzle in the olive oil until you reach your desired consistency. Season with salt and pepper. Put in a pint-sized mason jar, and store in the fridge.

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