Salmon Recipes


·         1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
·         2 celery stalks - finely chopped
·         1/2 red onion - peeled, finely sliced
·         1 Tbsp of capers (strain out the pickling juice)
·         The juice of 1 lemon (regular lemon, not Meyer lemon)
·         1 Tbsp extra-virgin olive oil
·         2 Tbsp fresh dill - chopped
·         Salt and freshly ground pepper
·         12 ounces pink salmon, canned and drained or fully cooked fresh
·         1 cup dry gluten-free breadcrumbs
·         2 large organic eggs
·         1/2 red bell pepper [yield: 1/3 cup] *see note
·         2 green onions
·         1/4 cup fresh parsley
·         2 tbsp fresh dill
·         1.5 tbsp lemon juice
·         2 tbsp coconut oil

«  In the bowl of your food processor, add eggs and whip on low for 1 minute. Add red pepper, green onion, parsley, dill, and lemon juice. Pulse for a couple of seconds to chop the pepper and breakup the herbs.
«  Add salmon and breadcrumbs, pulsing quickly. If the mixture is too dry, add a bit more breadcrumbs. Form the mixture into 2 inch patties.
«  Heat oil in a medium sized skillet over medium-high heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate.


·         1/4 cup homemade mayo
·         1 dill pickle, finely chopped
·         1 tbsp fresh dill
·         1/4 tsp dried parsley
·         2 tbsp lemon juice
·         1 tsp Dijon mustard
·         5-10 fresh chives, finely chopped

·         1/4 red onion, finely chopped
·         1 large clove of garlic, pressed or finely chopped
·         1-2 Tbsp finely chopped fresh chives (set 1 Tsp aside for garnish)
·         1 Tsp gluten-free djion mustard
·         1 egg
·         sea salt & pepper to taste
·         6 oz cooked wild salmon, mashed up
·         1 Tsp coconut flour (optional, I didn’t use any and they were tricky to handle but I’d still re-make them this way again)
·         1/4c coconut oil for pan-frying (quantity may vary based on pan size)
·         Juice & zest from 1/2 of a lemon for garnish
«  Pre-heat a small cast iron skilled with coconut oil melted in approximately 1/8-1/4″ deep.
«  Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish. Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.
«  Serve with a slice of lemon. Serves 4.
«  For best results, do not over-cook your salmon!

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