Sunday, January 31, 2010
Southwest Salmon Patties
All of us know that salmon is soooo healthy. Among other things, it is packed full of essential fatty acids that are great for heart health. Both for health reasons and environmental reasons, wild salmon (rather than farm raised) is the best way to go. But wild salmon is both difficult to find and difficult to afford! Solution: use canned Alaskan Wild Salmon. Since I'm not exactly close to Alaska (though it sure feels like it outside), it's still not the best case scenario environmentally, but it sure beats farm raised salmon from halfway across the world. At around $2 a can (serves 2 in the recipe) it's also much friendlier on the pocket book!
This recipe is pretty simple - I paired ours with a cucumber and avocado relish. For the relish I combined equal parts diced cucumber, avocado and cilantro. I tossed this with a dressing made from equal parts lime juice, olive oil, and minced garlic, plus a pinch of a salt. It made for a great Sunday lunch (FYI on the weekends cooking lunch is my responsibility - it is something I cherish greatly!)
Southwestern Salmon Patties (Serves 2):
1 7.5 oz. Can WILD Salmon, drained and broken up into small flakes
1/4 Cup Corn Kernels (thawed if using frozen)
1/4 Cup Diced Red Bell Pepper
1/4 Cup Finely Minced Onion
2 Large Garlic Cloves Finely Minced
1 teaspoon Cumin
1/2 teaspoon Paprika
Dash crushed red pepper
Salt to taste
2 T. Flour (I used almond flour to keep this wheat-free)
1 egg, scrambled
1/4 C. breadcrumbs (again, I used almond flour)
Olive oil for cooking
Thoroughly combine the salmon, corn, pepper, onion, garlic, spices, 2 T. flour, and egg. Refrigerate mixture for 30 minutes (this is isn't absolutely necessary, but it makes the patties easier to form). Divide the mixture evenly into six patties, about 1/4 inch thick. Put the 1/4 cup breadcrumbs or almond flour in a shallow bowl. Coat both sides of each patty lightly in breadcrumbs (just set the patties in the breadcrumbs, and then flip them over to coat opposite side).
Heat a skillet over medium heat. Coat pan with a little olive oil. Put patties in an even layer in the skillet. Cook 5-7 minutes until nicely browned. Flip over and cook another 5 minutes until browned on that side as well.
Serve warm with cucumber avocado relish or a salad.