HYG Cookbook 151 .pdf

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Serves 4
Mix the salmon and squash together
with a fork. Stir in the eggs, salt,
pepper, onion, and parsley. Make
into patties about ¾ 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).

1 5–6 oz can boneless, skinless wild
Alaskan salmon, or 1 cup cooked wild
salmon, flaked with a fork
⅓ cup squash puree (page 70)
3 pastured eggs
Sea salt and black pepper
2 tablespoons minced red or white onion
½ bunch fresh parsley, chopped
Fat for the pan, such as ghee or
coconut oil

Lemon Pesto
Makes approximately 1 pint
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.

2–3 garlic cloves
¼ cup toasted pine nuts or
walnuts (a less expensive option)
2 cups loosely packed fresh basil leaves
½ cup loosely packed fresh flat-leaf
parsley leaves
¼ cup grated raw Parmigiano-Reggiano
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1–1½ cups extra-virgin olive oil
Sea salt and freshly ground pepper


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