Salmon Recipes

SALMON SALAD

INGREDIENTS

·         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

METHOD

«  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.

FRESH TARTER SAUCE

·         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

GRAIN FREE SALMON CAKES

Ingredients

·         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

METHOD

«  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!