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.
- 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
- 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)
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.