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After not having much in the fridge and suddenly realizing there was a can of salmon in the pantry – this dinner happened and I’m so glad it did. I got the inspiration for both from the Wellness Mama and Paleo Diet Lifestyle and did a little changing of my own.

We have been tweaking my husband’s diet a little bit to try to get rid of the Psoriasis (the arthritis is gone though!) and he’s been on the Paleo Autoimmune Protocol for a little over a week now. He will be doing some posts coming soon about this. It’s basically Paleo with a few extra steps: no dairy, no egg whites, no nightshade vegetables (tomatoes, peppers, pepper spices, potatoes, eggplant). The hardest part has been no tomatoes and no egg whites, but so far it really hasn’t been too hard to adapt into our lifestyle. This recipe does have one egg and a tsp of mustard (which is a seed and he’s not supposed to have – go figure), but other than that it’s Paleo and Autoimmune friendly! I hope you enjoy it as much as we did. Our 19 month old daughter wasn’t too excited about the mashed parsnips, but kept taking bites of the bacon wrapped salmon and saying “mmm”.

Bacon Wrapped Salmon Cakes (makes 4-6 small salmon cakes)

  • 1 can wild caught salmon
  • 1/4 tsp garlic powder
  • 1/4 small onion, finely diced
  • 1/4 tsp thyme
  • 1/4 tsp salt & pepper
  • 1 tsp dijon mustard, or regular if that’s all you have
  • 1 egg
  • 5 or 6 pieces of bacon

Preheat oven to 350 degrees. Mix together canned salmon and rest of ingredients except bacon. Form small patties and place on a baking sheet or pyrex dish to go in the oven. Wrap salmon cakes with bacon and place in the oven. You want to cook it until the bacon is browned and starts to get crispy. I cooked it for 20 minutes and then flipped them over for another 20 minutes and they were perfect.

Mashed Parsnips topped with Greens and Mushrooms 

  • 3 large parsnips, peeled and diced
  • 1/2 cup coconut milk or I used coconut cream
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • couple handfuls of greens; kale, spinach, collards, etc.
  • handful of mushrooms, diced

Boil Parsnips until very tender (about 30 for me). Drain water and mash with a potato masher (or place in a blender for quick and easy mashing). Add coconut milk or cream and spices.

Saute greens and mushrooms until tender and add a couple spoonfuls on top of the mashed parsnips. Parsnips have a particular taste, which we love. My husband called it piney, which I think is about right. They have a sweet, piney taste. Paired with these salmon cakes, we were one full and happy family after dinner.