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Honey Mustard Salmon Bites on a Cheddar Creole Cauliflower Chia Cake

Honey Mustard Salmon Bites on Cheddar Creole Cauliflower Chia Cakes

This Honey Mustard Salmon Bites on Cheddar Creole Cauliflower Chia Cakes recipe needs to be a part of your next dinner party. The salty smoke of the salmon, the zippy sweetness of the honey mustard, and the savory kick of the cheddar Creole patty bring a great balance to the table. Not to mention, it looks pretty fancy when you put it all together.
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Course: Brunch, Main Course
Cuisine: American
Keyword: Cauliflower, Keto, Salmon
Prep Time: 30 minutes
Cook Time: 1 hour
Resting Time: 30 minutes
Total Time: 2 hours
Servings: 8
Calories: 526kcal

Ingredients

For the Smoked Salmon Bites:

  • 32 ounces Smoked Salmon Bites Preferably ones that are already nice 1’ - 1.5” cubes. This quantity assumes, this is the primary entrée you are serving.

For the Keto Honey Mustard Sauce:

  • ¼ cup Dijon Mustard
  • 6 tablespoons Sukrin Gold Syrup or other sugar free honey substitute of your choice

For the Cheddar Creole Cauliflower Chia Cakes:

  • ¾ teaspoon Kosher Salt
  • ¾ teaspoon Ground Black Pepper
  • 1 tablespoon Creole Seasoning
  • 6 Eggs
  • ¾ cup Chia Seeds
  • 1 - 2 tablespoons Avocado Oil
  • 36 ounces Cauliflower Rice
  • 1.5 cups Stock
  • ¾ cup Heavy Cream
  • 6 ounces Cheddar Shredded
  • 3 ounces Parmesan Shredded or Grated

Instructions

For the Smoked Salmon Bites:

  • Take 32 ounces Smoked Salmon Bites out of the refrigerator about 20 minutes before you are ready to plate them to allow them to warm up.
    32 ounces Smoked Salmon Bites
  • Remove from the package and plate as instructed below.

For the Keto Honey Mustard Sauce:

  • Combine ¼ cup Dijon Mustard and 6 tablespoons Sukrin Gold Syrup (or another sugar free honey substitute of your choice) in a small bowl. Whisk to completely combine.
    ¼ cup Dijon Mustard, 6 tablespoons Sukrin Gold Syrup
  • Cover and refrigerate until ready to use.

For the Cheddar Creole Cauliflower Chia Cakes:

  • Combine 1 tablespoon Creole Seasoning, ¾ teaspoon Kosher Salt, and ¾ teaspoon Ground Black Pepper. Set aside.
    ¾ teaspoon Kosher Salt, ¾ teaspoon Ground Black Pepper, 1 tablespoon Creole Seasoning
  • Beat 6 Eggs. Add ¾ cup Chia Seeds. Mix well so that the Chia Seeds are completely submerged in the liquid. Set aside for the Chia Seeds to hydrate for at least 10 minutes.
    6 Eggs, ¾ cup Chia Seeds
  • Heat approximately 1 - 2 tablespoons Avocado Oil in a large sauté pan over medium high heat. Add 36 ounces Cauliflower Rice (30 - 36 ounces) to the pan along with 1.5 cups Stock or Broth and the mixed Creole Seasoning, salt, and pepper.
    1 - 2 tablespoons Avocado Oil, 36 ounces Cauliflower Rice, 1.5 cups Stock
  • Cook, stirring occasionally, until the rice is heated through and almost all of the liquid has evaporated.
  • Add ¾ cup Heavy Cream, 6 ounces Cheddar (shredded), and 3 ounces Parmesan (shredded or grated). Stir until melted.
    ¾ cup Heavy Cream, 6 ounces Cheddar, 3 ounces Parmesan
  • Remove from heat and allow to cool to around 90°F. You can speed up this process by transferring the mixture to a dish that will increase its surface area such as a 9x13” glass casserole dish.
  • Once cooled, thoroughly combine the chia and egg mixture into the cooked cauliflower rice.
  • Line a rimmed baking sheet with aluminum foil and parchment paper. Then spray it with cooking spray. Pour the cauliflower rice and chia mixture onto the greased parchment paper on the baking sheet.
  • Bake at 350°F for 25 minutes or until set.
  • Allow the sheet of cauliflower chia cake to cool. Then use a 3-4” cookie cutter to cut out patties. (I used one shaped like a paw.) Alternatively, you could just cut squares from the sheet pan, such as a 3 by 4 grid. You can either serve immediately or store for later.
  • If using a cookie cutter, break apart the “scraps” into ~2” pieces. You will warm those as well and use them for “seconds.”
  • Once cooled completely, store these in an airtight container in the fridge until you’re ready to use them.
  • Reheat on a sheet pan in the oven on warm (180°F) for 10 - 15 minutes.

Assembly, Plating, and Seconds:

  • Warm the Cheddar Creole Cauliflower Chia Cakes in the oven on warm (180°F) for 15 - 20 minutes if needed.
  • Set a Cheddar Creole Cauliflower Chia Cake on the plate.
  • Place 4 - 5 Smoked Salmon cubes on top of the cauliflower chia cake.
  • Spoon some Keto Honey Mustard Sauce over the salmon cubes and the cauliflower chia cake.
  • Serve warm. To give guests a flexible option for “seconds”, place the chunked “scraps” of cauliflower chia cake in a 9x13” dish next to the remaining salmon cubes and keto honey mustard sauce.

Equipment

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Nutrition

Nutrition Facts
Honey Mustard Salmon Bites on Cheddar Creole Cauliflower Chia Cakes
Amount per Serving
Calories
526
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
10
g
Cholesterol
 
203
mg
68
%
Sodium
 
1774
mg
77
%
Potassium
 
764
mg
22
%
Carbohydrates
 
20
g
7
%
Fiber
 
11
g
46
%
Sugar
 
4
g
4
%
Protein
 
40
g
80
%
Vitamin A
 
1270
IU
25
%
Vitamin C
 
62
mg
75
%
Calcium
 
457
mg
46
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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