|Wild Alaskan Canned Salmon...Skinless & Boneless|
These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Thursday, February 21, 2013
Thursday's Simple Salmon Patties
This evening I made a really quick and simple dinner and managed to use up some of the leftovers from the last couple of nights as well. Over the weekend I had picked up a 6-can package of wild Alaskan salmon (skinless and boneless) from Costco (for only $12.39 for 6 cans). I decided to try it tonight by making some simple salmon patties. I made 2 patties by mixing together one drained 6-oz. can of skinless and boneless wild salmon, freshly ground black pepper, celery salt, cayenne, garlic powder, onion powder, dill, 1 tablespoon mayo, 1 teaspoon Dijon mustard, 1 egg, and 1 teaspoon lemon juice -- and then added in about 3 tablespoons of almond flour until it was stiff enough to form into soft patties. I didn't really measure out the spices, just sort of eyeballed them. I mixed a couple tablespoons of almond flour and some paprika on a little plate and then lightly dusted both sides of the patties with the flour mixture so it would help to form a light crust and brown nicely. I sauteed them in a nonstick skillet in a little olive oil until both sides were golden brown (about 5 minutes on each side). I served the salmon patties with a small piece of the leftover Spinach-Feta Pie and the Chipotle Cheddar Biscuits from last night. The salmon patties turned out good (not awesome, but good) -- next time I make them I will jazz them up a bit more to give them a little more kick. Hubby isn't crazy about Old Bay Seasoning, so I didn't add it (but I wanted to)! By the way...I specifically mentioned that the canned salmon was skinless and boneless -- believe it or not, most canned salmon is NOT skinless and boneless (or wild caught for that matter) and you are supposed to eat it like that (I have one simple word for that...ewwwwwww!). So, if you happen to like eating skin and bones with your salmon...I apologize, but it gives me the willies. LOL I snapped a couple pics below for you to see. Enjoy!
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I have a couple of cans of that exact salmon from Costco left in my pantry. My old recipe called for wheat flour, of course, and I'd wondered how to approach salmon patties the new way. No longer wondering ... thanks for the hints!
This recipe sounds like a good alternative for crab cake cravings. One of the sad parts of needing to eliminate gluten was all the good seafood, like crab cakes, hush puppies, and fried calamari.
Actually, I'm one of those crazy people who LOVES salmon skin, especially when fried with salt and pepper. So much so that I begin eying other peoples' plates and will ask my friends for theirs.
Hi Cybersis -- the almond flour worked well in place of regular flour. I actually like to put some finely chopped celery or onion in my patties too -- but hubby doesn't like crunchy things in them so I left them out so he would eat it. This salmon from Costco is really good too, isn't it? As soon as the weather warms up a bit, I want to make salmon salad too with it -- similar to tuna salad. :-)
Hi Anonymous -- I think you can still enjoy crab and calamari too as long as you substitute almond flour for the wheat flour. Next time I make them I want to add a little finely diced celery and green onions as well as fresh herbs like parsley and dill too...and maybe a bit of Old Bay Seasoning for some "kick". I have never eaten salmon skin before but I know people that love it like you -- when it's crispy. Hope you get to enjoy some of your old favorites by substituting almond flour in place of the regular. :-)
I finally got around to making the salmon patties and they were great. I used to make a "Molly Goldberg" recipe, and we can now enjoy one of our old favorites again! Sometimes I would make a white sauce to serve with them. Tonight I was going to make mashed cauliflower (I think it would make a nice white sauce if thinned out a bit) but just ran out of time. The patties were excellent "as is," with a little squeeze of lemon just because! They were great with your awesome "Possible Pie"! :-) (Now I've *got* to try the stuffed flounder!)
So glad you enjoyed these Cybersis! The stuffed flounder would probably work well with tilapia or sole too. I also think it would be good with feta cheese in place of the ricotta or a little spicier if you like that. I like to add a little zip to seafood, but hubby isn't wild about seafood seasoning so I don't add it too often. Glad you enjoyed the salmon patties! :-)
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