Salmon BLTs on Sweet Potato Pancakes Thyroid (Autoimmune Meal Plan)

Salmon BLT's on Potato Pancakes

• Prep Time: 25 minutes

• Cook Time: 10 minutes

• Total Time: 35 minutes

• Cuisine: American

• Keyword: BLT, potato pancakes, salmon

• Servings: 4

Ingredients

Ingredients for Sweet Potato Pancakes

• 4 sweet potatoes, peeled and shredded, water squeezed out (I use my food processor)

• 2 garlic cloves, chopped

• salt and pepper, to taste

• 4 large eggs

• 2-3 tbsp avocado oil

Ingredients for Salmon BLTs

• 1 lb. wild caught salmon

• salt and pepper, to taste

• 4 tsp lime juice

• 4 pieces bacon

• 2 avocados

• 3 tbsp cilantro, chopped

• 4 slices of tomato

• 1-2 pieces of chard or iceberg

• 4 slices of onion

Instructions

1. Combine sweet potatoes, garlic, salt and pepper, and eggs. Form mixture into 8 potato pancakes (or as many as you'd like depending on the size of cake you like)

2. Place a large skillet over medium heat and add in 1 tbsp of the olive oil.

3. Fry the pancakes for 2 minutes on each side or until golden brown

4. Place on a plate lined with paper towels. If you need to stack the cakes, place a paper towel between each layer.

5. In a large skillet over medium heat cook the bacon to your liking set aside, placing it on top of a plate lined with paper towels.

6. Make the avocado-cilantro mash. Place in the avocado and cilantro into a bowl and mash thoroughly until no chunks of avocado are left. Set aside.

7. Season salmon with the lime, salt and pepper. Place the salmon on the grill or saute with oil. (while salmon is cooking, warm up potato pancakes.)

8. Cook salmon for about 4-5 minutes or until it is no longer pink in the center. Set aside when done.

9. To plate, put one pancake on the plate, top with avocado mixture, bacon, tomato, lettuce, and salmon. Grab a fork and knife and dive in!