With three little boys in our family, fish is not always a dinner favorite. So I am always looking for other ways to get fish into our weekly food rotation. I remember my mom making traditional salmon patties when I was little and with a little modification we came up with a gluten-free (and paleo version) that my whole family loves.
I started adding zucchini, first to stretch the salmon further for our budget, but also discovered that it adds nice texture, depth of flavor and helps bind them. During the month of March, our local Earth Fare has been having fish Fridays, where they offer a different fish deal at the end of each week. I couldn’t wait for the salmon week to come up because we were craving these!
my beautiful fresh salmon & zucchini from Earth Fare (yay! for Fish Fridays)
I prefer to use fresh salmon when I can get it on sale, but these also work well with canned or frozen salmon. I bake my salmon for about 7 minutes, so that it is partially cooked and easier to shred and mash up.
These salmon patties are a quick and easy to make and I served them with cumin coleslaw, baked sweet potato rounds and a lemon-mustard-mayo-dill sauce.
zucchini salmon patties (gluten-free & paleo)
Recipe Type: main course
Author: the sprouted life
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
1 lb. of fresh salmon
1 large zucchini or 2 small (grated)
1 egg
1 cup almond flour
2 Tbps. grated onion
salt & pepper to taste
2 Tbsp. coconut oil for pan browning
optional: 2-3 Tbsp. tapioca starch
Instructions
place fresh salmon on a baking sheet and bake for about 7 minutes at 375 degrees until, partially cooked through.
using a fork, shred the salmon and place in a large bowl.
finely grate your zucchini and place in a colander and press out some of the water.
add grated zucchini, grated onion, egg and almond flour and a pinch of salt & pepper into the bowl with the salmon and mix together.
heat up a skillet with coconut oil on medium-high (oil should coat the bottom of the skillet)
form patties with the mixture and place in the skillet to brown (approx. 10 mins)
optional: If you feel like your batter is too wet (depends on how well you squeezed out the zucchini). adding a few Tbps. of tapioca starch will help in the binding and also give you a little extra crisp on the outside of the patties. *(tapioca starch is a commonly debated paleo ingredient)
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The lemon-mayo-mustard-dill sauce on top of the salmon patties is a quick concoction. It contains a spoonful of mayo & dijon mustard, juice of half a lemon, ½ tsp. of dried dill and a pinch of sea salt (a tsp. of honey is optional if you want to have a sweeter sauce).
Disclaimer: I received a small gift card to blog about a recipe using ingredients that I bought from Earth Fare.
i often times get asked about the meals i make, how i have time, etc. i think that a common misconception is that because my husband & i love to cook, and because we blog about it; that we cook elaborate meals all the time. that is not even close to accurate. we are busy, have two boys under the age of 4, both work and attempt to have a social life. so many of our meals are on the fly and quickly thrown together. tonight for example, at 4:00 i realized that i hadn’t even thought about dinner & had absolutely no desire to cook anything. so, i decided it was loaded baked potato night.
we have huge box of organic local potatoes left from our CSA, always keep a few bags of organic frozen brocoli in the freezer and had a yummy block of raw cheese in the fridge. perfect. literally, the entire meal was less than 10 minutes to prep. we also slather our potatoes in coconut oil to add a little more fat to balance the carbs and make it more filling and my husband, also topped his potato with left over chili. of course bacon would have been perfect, but we didn’t have any). as a side, i served a little bowl of frozen blueberries. quick, simple no fuss dinners, that my boys love.
so on nights when you don’t want to cook…think, loaded bake potatoes {there are so many ways to top them creatively}.
fall is here and i love it! for us that means a lot of nights hanging out around a fire with family & friends and “pudgy pies.” i love pudgy pies, not necessarily because they are gourmet meals, but because of the experience of making them and the memories they trigger of fun evenings around a fire with friends.
the pudgy pie below were made when we were hanging out on my husband’s families’ farm. his mom, created an entire gluten-free pudgy pie station and scrubbed down the cast-iron pudgy pie makers for us. our little boys loved them and the experience.
so what’s in our pudgy pies?
we like to make pizza ones:
2 slices of gluten-free, egg-free homemade bread (buttered – use earth balance or coconut oil for dairy-free)
another favorite is to actually make dessert ones filled with pie filling (cherry or apple are my favorites).
bread is core to a pudgy pie…so what do i do when we need gluten-free, egg-free bread?
we eat so little gluten free bread, that i rarely buy any, unless i am in a major pinch and need it fast (but even then, they aren’t usually egg free for my son). there are a lot of gluten free breads on the market and they are getting better, but i honestly don’t love any of them and most have egg in it. early on in my gluten free days, i did eat millet & flax seed bread made by sami’s bakery, but unfortunately because of cross-contamination issues in their bakeries, it isn’t safe for me or any celiacs. i hope that some day they get their act together, because i really did like their products.
because we eat bread so little, i typically will just make my own. i have a millet flour one that we like (i promise to share that recipe at some point), but a lot of times i am throwing stuff in the bread maker at the last minute, so when that happens i use bob’s red mill gluten-free homemade wonderful bread mix. it is easy, and quick and makes a pretty good gluten free loaf in a bread maker. i follow the instructions on the bag (except, for the egg and i use almond milk or flax milk in it). for this particular bread, i make 2 flax seed eggs {6 Tbsp water, 2 Tbsp. ground flax seed, and about a tsp. of coconut oil), but then i also add 1 heaping Tbsp of chia seeds right to the dry mix in the bread machine.
every bread maker is different. mine actually has a gluten-free setting on it, but i feel like that never quite gets the bread cooked, so i always add 10-15 minutes of baking time at the end of the cycle. you don’t want to undercook gluten free bread…it will just collapse.
if anybody has any other, quick fool proof bread recipes, i would love to try them!
it’s moving week in our house! it feels like we have been prepping to move forever. we are temporarily moving into a basement apartment (8-12 weeks) so most of our stuff has to go into storage…which has made packing a little more challenging. needless to say, this week will be full of simple quick meals! i am still trying to eat down our pantry & freezer and every ingredient in this dish i had on hand. (the onions and yellow squash were from our CSA share last week).
we don’t eat a ton of gluten free grains, but the four main ones that we still incorporate into meals are rice, corn, quinoa and some gf rolled oats. one thing i am pretty strict on is what i cook my rice and quinoa in. i very rarely just cook it in water, but instead always try to use homemade bone broth (i freeze it in big batches). i could write a huge long post on the benefits and nutrients packed into bone broth (and after this move, i will). i drink a big mug of it everyday, but getting it into my kids is fairly challenging. i have found that cooking grains and other dishes in it, is a fool proof way to get some broth into my family’s diet. here is my quick: beef, rice and yellow squash skillet dish!
beef, rice & yellow squash skillet dish
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Author: the sprouted life
Ingredients
2 cups bone broth (i used beef)
1 ½ cups brown rice
1 lb. grass-fed beef
2 Tbsp. coconut or olive oil
½ yellow onion (diced finely)
3 garlic cloves
3 yellow squash
salt & pepper to taste
Instructions
cook rice in bone broth (i use a rice steamer, but can easily be done on stovetop)
in a skillet, sauté diced onion & crushed garlic in 1 T. coconut oil.
when onion becomes translucent, add in beef and cook until brown.
toss in sliced yellow squash and cook down for 2-3 minutes on medium heat.
when squash becomes slightly soft add in the cooked rice, remaining coconut or olive oil.
mix together well and add in salt & pepper to desired flavor
Hi, I am Jennifer and I am a Functional Medicine Health Coach that is passionate about helping busy moms simplify their family & athletes’ health through clean eating & meal prep
my beautiful fresh salmon & zucchini from Earth Fare (yay! for Fish Fridays)
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. it is easy, and quick and makes a pretty good gluten free loaf in a bread maker. i follow the instructions on the bag (except, for the egg and i use almond milk or flax milk in it). for this particular bread, i make 
