Salmon Patties with a different twist

Since wild caught canned salmon is so reasonably priced I have been trying to think of other ways to use it besides  my recipe for Mom's Paleo Salmon Patties which is all I ever make with it.  Tonight all I had for protein was canned salmon and I was running short on time, so I jumped on the internet did a quick search and found this really quick version of Salmon Patties, it saves just a little time because there are no veggies or onions to chop.  As far as flavor we liked it, I didn't have any lemon pepper so that would make a big difference, but honestly I'm not sure I would like the flavor the lemon pepper would bring.  We kind of liked the subtle lemon flavor of these patties.  I also have the real small cans of salmon and she used large ones so my ratios may have been a bit off, since I used 5 small cans.  I had also planned to whip up a batch of tarter sauce for them but the kids scarfed them down to run off to a meeting before I had a chance to do that.  Maybe next time, there are plenty of Paleo Mayo recipe's out there, if you're interested in making some.  And finally I bring you  Simple Paleo Primal Salmon Patties, by the Prudent Wife ( I can't necessarily recommend the site but this recipe is worth sharing).

Simple Paleo Primal Salmon Patties have a fresh, light, lemony dill taste that is out of this world!

• 2 cans wild caught salmon, drained (we use skin and bones and the larger size cans)
• 3 eggs (you can add a 4th egg if needed to hold patties together)
• 2 Tablespoons lemon juice
• 1 teaspoon mustard (we used horseradish mustard for some kick)
• 2 teaspoons dried dill
• 1/2-1 teaspoon cracked lemon pepper
• 1/2 teaspoon salt
• 1/4 cup coconut flour
• Optional - 3-4 chopped green onions

Heat a cast iron skillet or flat bottomed skillet on medium heat with oil of your choice.
Meanwhile, drain canned salmon. Ignore what it looks like.....it is brain building, just use the WHOLE can! Throw salmon, and the easily mashable bones and skin (ewww, I know) into food processor. 

*Note*  I use canned salmon that has no bones or skin and just mixed it with a fork*   

Add eggs, dill, pepper, salt, coconut flour, lemon juice and 3 eggs. Pulse several times to mix thoroughly. Add chopped green onion if using (I did not use the green onion).
Drop by 1/4 cup servings into hot pan of oil (My notes:  I actually roll them into balls and flatten them on foil first.  Then use a spatula to scoop it up and then slide into the pan of oil). Cook a few minutes on each side, until golden brown.
Place in preheated oven (set to about 250 degrees) as you cook, to keep Salmon Patties warm, as you cook the rest of them.


Makes 12 Simple Paleo Primal Salmon Patties, again, for right at $5! We had a great lunch, and plenty leftover for lunches all week. Wild caught canned salmon is such an affordable way to squeeze maximum nutrition out of a tight budget, and a killer deal for those following a low carb, paleo, primal, GAPS diet lifestyle!

Thanks to The Prudent Wife for the recipe. Pin It

Mahi Mahi Lettuce Wraps

This recipe was inspired by a recipe from Epcot Catering/FoodNetwork

Mahi Mahi Lettuce Wraps

1 TBSP paprika

1 TBSP ground cumin

1 TBSP granulated garlic

1 TBSP onion powder

1 TBSP Sea Salt

1/4 TBSP red pepper flakes

1/4  TBSP Cayenne Pepper

1/2 TBSP dill seed

1/2 TBSP ground black Pepper

1/2 cup coconut Aminos

2 pounds wild caught Mahi Mahi

1/4 cup olive oil

Shredded Cabbage
Shredded Carrots
Romaine or butter/bib lettuce leaves for wrapping
Faux Thai Peanut Sauce recipe: http://budgetpaleo.blogspot.com/2011/03/thai-faux-peanut-sauce.html

In a small bowl combine all of your spices and mix well.  Then set aside.  Place your fish in a glass baking dish and brush with soy sauce.  Cover with plastic wrap and refrigerate for 1 hour, then remove from refrigerator and brush with oil.  Then Sprinkle the fish with the dry rub, you may have some leftover, just season to your liking.  While this sits for 15 minutes, light your gas grill or preheat your oven.  I prefer to use the grill.  Make a foil kind of plate on your grill to cook the fish on, we usually layer several layers of foil and roll up the edges to make a well in the middle.  Then cook until the fish is flaking easily, and remove from heat.  Serve in romaine or butter lettuce leaves with shredded cabbage, carrots, and whatever else you might like.  Everyone here voted hands down it was delicious topped with my Faux Thai "peanut" sauce.  But if you prefer you may top it with Pico de Gallo, as it is in this picture. 

Spices ready to be mixed

Spice rub

Shredded cabbage

Fish marinating in Coconut Aminos

Fish in final step after spice rub.

Mahi Mahi after being cooked on the grill.

Mahi Mahi Lettuce Wrap ready to eat.

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A Taste of Home

I have been in the mood lately for a little taste from home.  Having grown up in the Aleutian Islands of Alaska,(think Deadliest Catch), I grew up on freshly caught halibut, salmon, crab, you name it.  Funny thing of it was, that I didn't like and still don't enjoy seafood.  I know, I know, it's crazy!  I did however enjoy my moms Salmon Patties growing up and they have been sounding really good to me.  So I started digging through recipes to see about making it Paleo compatible and was amazed at how easy it is.  When I was growing up, we as a family would go out in our little skiff and  (my dad really) would gill net 100's of salmon at a time with friends.  We would bring them home and clean them all, my job was usually beheading them, not a glorious job let me tell you, but it allowed me to be part of the excitement.  My dad would fillet the ones we would smoke in his custom made smoke house (best smoke fish ever!! and Paleo to boot!)  and my mom would can freshly caught salmon for use during the winter months.  She would descale them, sometimes skin them but always can them with bones, because they were good for you. 

So when I went to buy canned salmon, I just couldn't bring myself to buy anything but the best, I know there are cheaper alternatives out there and maybe I will give them a try next time but I was quite satisfied with this salmon.  The first recipe are the ones that taste like I remember mom making, and everyone around here gave them a hearty thumbs up.  The second may appeal to those with a more refined taste I suppose.  Sometimes simple is better, and fewer ingredients is all you need.  Hope you enjoy them as much as we did.

Sheilla

 Mom's Paleo Salmon Patties 

3- 6 ounce cans of Wild Caught Alaska Salmon
2 large Omega 3 eggs, beaten well
1/4 tsp ground black pepper
1/4 cup Almond meal/flour
1 cup minced or diced onion
3 stalks of Organic Celery diced
a dash or 1/8 tsp of granulated garlic

Olive oil for frying (NOT extra virgin)


Start by getting out a nice heavy skillet, I used my 10 inch cast Iron skillet, fill it with a layer of olive oil (about 1/4 inch or so) and heat over med heat.  My stove runs hot so you may need to up the temperature to med-high.  The oil should be hot enough to cook but not burn them.  

Crack your eggs and add them to a medium bowl, beating well.  Then open and drain your salmon, adding to the eggs, add remaining ingredients and mix well (the secret is to use your hands and mix it really well).  

Then using a 1/4 measuring cup, scoop  your salmon mixture and into your hands.  Using your hands shape into a ball (compacting it tightly) and flatten with your hands, reshaping as you go.  

Using a spatula to lift the flattened Pattie from your cutting board or other surface, slide it into the hot oil and cook 4-5 minutes on each side or until golden and crispy.  

Remove to a plate lined with paper towels to absorb some of the oil, and allow to drain while you repeat the process. 

I usually was able to cook at least 5 at a time.  This will give you 7 or 8, 2 ounce patties.  Serve with a bit of fresh lemon and enjoy.

My second batch I tried a different twist, which were just as tasty but not like mom's.  Each version received a hearty thumbs up from the family tonight.


That said here are some alternatives, reduce the onion to 3/4 cup and add two diced green onions.  You could also try adding some dill, more pepper,  or even some fresh parsley.

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