Growing up in my home salmon patties were a staple of our weekly menu. Mom served them with mashed potatoes, peas and coleslaw most often and of course as a child ketchup was a part of this tradition!

Today for lunch I decided to revisit this childhood recipe and take it up a notch! No ketchup needed!

If you are a regular reader, you know that I like to present a recipe and then encourage you to “make it your own”! Use the veggies that you prefer in the mix; I used peppers, green onions, celery and carrots. They will need to be cooked until they are soft but pretty much any favorite veggie could be used. In this recipe, I used flax meal (which is nutritious and high in good fats) and cornmeal which is a carb without the gluten. I try to use alternative flours as much as I can because my skin doesn’t respond well to wheat. If, you however, do not have an aversion to wheat you could also use 1/2 cup of regular flour. My mom’s recipe is 1 can of salmon, 1 egg and 1/4 flour – simple as that! So to make it “my own”, I took those simple ingredients, added a few and replaced a few.

Salmon Patties

A Nutritous & Colorful Spin On Traditional Salmon Patties

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Home Chef

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 can Pink Salmon
• 1/4 cup Flax Meal
• 1/4 cup Buttermilk Cornmeal Mix * or an additional 1/4 of flax meal
• 1 cup (total) Green Onions, Red & Yellow Bell Peppers, Carrots, and Celery, chopped Any collection of veggies you choose!
• 1 whole Egg
• Fresh Dill, Ginger and Turmeric,, grated or chopped finely To Taste (I used about a 2 tbsp each).
• 2 tsp Seasoned Rice Vinegar If you do not like this flavor you could replace it with white wine or apple cider vinegar.
• 1 tbsp Sesame Oil Likewise you could use canola or corn oil if preferred.

Method

 

1. Chop the veggies. Saute in a a sprayed pan until softened.
   
2. Open canned salmon. Drian and remove bones.
3. In a bowl, combine all ingredients including the cooked veggies. the texture of the mix should be firm enough to form and hold the patty shape. Hand form patties, about the size of your palm.
   
4. Pre-heat skillet or pan (used for veggies). The pan should be hot enough to "sizzle" when you place the patties down. Place the patties in a few at a time to prevent reducing the pan tempreature.
   
5. Cook patties on both sides until browned. Allow to cool.
   
6. I plated these with a whole grain quinoa and rice cold salad topped with goat cheese. the sliced sangria tomatos also added the acidity for a beautifully paired palte!

Notes

I plated these with a whole grain quinoa and rice cold salad topped with goat cheese. Sliced sangria tomatoes add acidity for a beautifully paired plate! A few passes of Sweet Soy Sauce on top of the cooked patties added a tiny hint of sweetness which was the perfect “cherry on top”.

Just a few notes……

Nutrition is an important part of all the recipes I write and this one is no exception! You can certainly use fresh cooked salmon in this recipe; however canned salmon is equally high in Omega 3’s, Protein and Vitamin D. Wild caught salmon is available canned (I used Double “Q” Pink Salmon), which is a healthier choice over farm raised any time you are purchasing fish.

These could be mixed, formed and refrigerated until you are ready to cook them, but for no more than 24 hours. You could make them the night before or the morning of the day that you cook and serve them. Make ahead preparation is an ABUNDANT habit in the kitchen! Kids could even be involved in mixing and forming.

I do not remove the bones. They do not bother me; in fact I like the texture. If you have children however; I would absolutely recommend that you do! My mom always did!

I hope that you will enjoy this recipe twist on the traditional preparation. If Salmon Patties were not a part of your dinner table before, I hope that you will find them to be easy to prepare, hearty, healthy, and full of flavor!

Bon Appetit!