salmon patties

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On Friday, my cooking buddy Sara and I got together to (what else?!) cook. We made lunch, a Portobello Mushroom Ragu (delish!). Our cooking, however, was suddenly interrupted by a windy, dark, rainy storm. Sara rushed off to go pick up her husband, Jeremy, from the pool (Jeremy is training for an Ironman Triathlon next week!), and I stayed at her house to hold down the fort. As I was figuring out how to best chop up the Portobello mushrooms (they are deceiving little things), the power went out! Certainly not a good thing if we were trying to bake a rhubarb crisp or grill chicken! Thank goodness Sara has a gas-burning stove, or otherwise our lunch might have been cold turkey sandwiches. But, when Sara and Jeremy returned (safe & sound), they got the candles out and we cooked by candlelight. It was an adventure!

That night, at my house, my dad and I made salmon patties, another recipe from the trusty Clean Eating Magazine (the Portobello Mushroom Ragu also came from the CE Magazine). This is one of my favorite recipes; it’s simple, and a different way to incorporate fish into your diet. This is another recipe where you can tweak it to fit your personal taste buds.

Salmon Patties (recipe adapted from Clean Eating Magazine)

This recipe makes about 7 or so patties, depending on how big you make them. We usually serve 2 per person.

Combine:

1/2 a red or yellow onion, diced

2 14.75-ounce cans of salmon (We use Deming’s Red Sockeye Wild Caught Alaskan Salmon)

2 whole eggs

2 tablespoons Dijon or a coarse-grain brown mustard, such as Boetje’s

1 cup of whole wheat breadcrumbs (Breadcrumbs are usually pretty iffy when it comes to clean ingredients, so we smash TLC crackers into breadcrumbs.)

1 medium carrot, grated

A big handful of freshly chopped cilantro

Using your hands, or a big spoon, combine all of the ingredients until they come together. Mold the mixture into patties, and place on a pan that has been lightly covered with canola oil (or cooking spray). Let the patties cook on the pan until they are golden brown on both sides. Serve warm. We served the patties last night with mozzarella tomato salad and steamed broccoli, cauliflower, and carrots. We have served them before with sautéed zucchini and yellow squash. Enjoy!

All for now,

Abby

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