Salmon Patties

Wild salmon patties are perfect for using your leftover fish or made using a wild canned salmon. They are delicious served with blistered beans, in a bun, or over a bed of  baby greens topped with more veggies and avocado slices for a perfect dinner or lunch.

Wild Salmon Patties
1 C or more leftover cooked wild salmon, bones removed.
1 leek, finely chopped
1/2 onion, finely diced
2 scallions, finely chopped
1 clove garlic, minced
1 egg ( If on the cleanse use 2 Tbl flax or chia mixed with 2 Tbl water)
1/2 Cup bread crumbs or Gluten Free homemade bread crumbs (OMIT if on a cleanse) 
1 1/2 tsp. Spice Hunters Mexican Seasoning, Italian OR dried Dill
1/4 Cup grated Pecorino Romano cheese (or nutritional yeast if DF or if on a cleanse)
Salt and Pepper to taste
Coconut Oil
2-3 Tablespoons olive oil

Makes approximately 6-8 medium patties

Warm pan on medium heat and add olive oil.  Add diced leeks, onions, garlic and scallions, sauté until softened. (Save this pan to fry the patties in, don’t wash it, the flavoring is perfect)

In a bowl, add salmon, breadcrumbs, cheese, seasonings, egg and onion mixture.  Blend well and form into balls.

In a pie dish, mix together an additional 1/4 cup each bread crumbs, and cheese, dried dill or seasoning of choice.  Take balls and flatten them into crumb mixture to form a patty.  Continue until all patties are formed and coated on both sides. (Coating the fish patties is optional)

Heat coconut oil in the same pan you cooked the onions in.  Sauté patties for approximately 7 minutes on each side, until browned and crisp.

Toss salad with house dressing,

For a salad: place one large or 2 small salmon patties on salad.  Top with avocado slices. Sprinkle around sliced red onions, cucumbers, tomatoes, roasted asparagus, or blanched green beans, even a little feta goes nicely! Cucumbers and radishes are a colorful addition. Persian cucumbers don’t need peeling. Sliced watermelon radishes are sweet, not spicy, and add a wow factor to any plate with their burst of vibrant color looking just like a watermelon!

If serving in a bun, add a little avocado aioli!

Enjoy as a light dinner or for lunch.  Easy to freeze!

Great for a lenten Friday night meal!

Leave a Reply

Back to top