Salmon Patties and Paleo Tartar Sauce
I’m back after my one month hiatus. It was a well needed retreat although, I feel like I need more time. But, don’t worry – I was cooking. And taking pictures. And eating. And not working out. And eating some more. Good thing my metabolism has changed so much since I went on this diet. Working on the running regimen again. Baby steps. And more eating.
I was craving salmon the other day and since I’ve gone on this diet, my cravings have shifted – where I once craved chocolate, I still crave chocolate. Okay. Bad example. Where I once craved salt and vinegar potato chips for my salt intake, I now crave pistachios. The other thing I’ve started doing – listening to my cravings. It’s my body’s way of telling me I need more of a mineral or vitamin. But, back to the salmon.
It’s possible that salmon just might be the best fish ever. And I’m not talking farmed salmon, I’m talking about wild-caught Pacific Northwest salmon. And if you’re looking for a quick and easy dinner on a hot night, this is perfect. (Such as tonight if you’re in NW Oregon.)
I used canned salmon. It’s quick, it’s cheap, and it’s there. A little note about the salmon, it’s canned in its skin and with bones. Simply remove the skin as you remove the salmon from the can. As for the bones, squish them and add them to the mix. They’ll fall apart quickly and are a great source of calcium. That and it’s kind of fun to feel the spine pop. Yes, I’m aware that’s gross. But it’s what you do.
The patties go together well enough. And toss in a few key ingredients and you’re there. Served on a bed of fresh greens and it’s a perfect hot night dinner item.
- 1 15-oz can canned Pacific Northwest or Alaskan Wild Caught Salmon, drained
- 2 Tbsp to a ¼ cup almond flour
- 2 eggs, slightly beaten
- 2 ribs celery, diced
- ½ red onion, diced
- 1 Tbsp dill seed
- ¾ tsp dried lemon peel (it was all I had around)
- ¼ tsp kosher salt
- ¼ tsp black pepper
- Olive oil for the skillet
- Tartar Sauce (see below)
- Butter lettuce or your favorite salad greens
- In a bowl, mix the salmon and the celery and onion.
- Add the spices and mix.
- Add the eggs and mix until blended.
- Add the almond flour a little bit at a time, stirring until the mixture isn’t too moist or too dry. You should be able to form a ball and flatten it without it falling apart.
- Shape the mixture into patties – patties should be between 2 and 3″ wide and place in a skillet with a bit of olive oil over medium heat.
- Cook both sides until golden brown, roughly 3-5 minutes each. Put in an oven-safe container and keep in the oven to stay warm.
- Serve with tartar sauce or lemon juice and on a bed of butter lettuce (or greens of choice).
- 1 cup Homemade Mayo
- 1-2 Tbsp honey
- 1-2 Tbsp lemon juice
- 3 Dill pickles, minced
- ¼ tsp kosher salt
- few cranks of the black pepper
Mix all ingredients and enjoy! You may have to play around a bit with the recipe to get your desired taste but, that’s the joy of homemade condiments! Serve atop your favorite fish.