I have revisited the salmon patty. This version doesn’t call for the typical glutenous cracker crumbs and inflammatory vegetable oil. Instead, it uses quinoa (a seed, or “vegetable caviar”) as a binder and virgin coconut oil for sautéing. As a side dish, I’ve included some instructions for grilling vegetables. Another quick, easy, and highly nourishing meal.
Prep Time:10 minutes |
Cook Time:10 minutes |
Ready In:20 minutes |
Ingredients:
- 4 green onions (washed)
- 1 large handful fresh cilantro
- 1-2 teaspoon(s) lemon or lime zest
- 1 teaspoon(s) kosher salt
- freshly ground black pepper
- 1 lbs canned wild-caugh salmon (skin and bones removed)
- 1 cup(s) cooked quinoa
- coconut oil
Instructions:
Cook quinoa according to packaged directions. Set aside to cool as you prep the remaining ingredients.
Slice frond ends and tips off the green onions. Wash the cilantro and zest the lemon or lime. Place onions, cilantro, zest, salt, pepper, and salmon into a food processor and pulse until the onions and cilantro are finely minced.
Add the cooled quinoa to the food processor and pulse again until thoroughly mixed.
Heat coconut oil in a large skillet. Form salmon mixture into patties and place 3-4 in the heated pan at a time. Cook for 3-5 minutes per side. You can turn your oven on low and place cooked patties on a baking sheet in the oven and keep them warm as you make the rest of the patties.
Have a great recipe you would like to share? Click here to submit your own.
