I think if I was forced, I could live on salmon as my only protein for the rest of my life!
But seriously, when you consider all the benefits that salmon can add to your nutritional goals, it pays to take notice and to add it to your diet weekly.
WILD salmon keeps coming up in all sorts of lists as an important food for all aspects of health. Notice the emphasis on the word WILD – wild-caught fish grow and use their muscles, tissues and fat levels the hard way, fighting for survival of the fittest in oceans and rivers. In contrast, farm-raised exist in locked-up, artificial and most of the times contaminated environments and have to be fed food, and sometimes with COLOR added before they go to market so they look healthy… ICK!
WILD salmon is truly a HUGE source of Essential Fatty Acids (Omega-3), HUGE source of high-quality non-land animal protein, low in saturated fats, and is one of the lowest in amounts of contaminants (like mercury) among seafood.
Let’s not forget that salmon is also one of our huge POTASSIUM foods!
It has been reported that just two servings of salmon per week can raise your Omega-3 levels just as effectively as taking a fish oil supplement daily … and you all KNOW how I feel about taking supps when we can get those things from just what we eat.
And … WILD salmon is readily available in CAN and POUCH form and can be a staple on your shelves indefinitely … easy enough to fix – and usually, all that is in the can is SALMON and SALT (most tuna in the can has soy – and THAT is a story for another day).
5 minutes prep
15 minutes start to finish
1 6 oz. can of wild red or pink salmon, drained
1/2 of a medium sweet onion, diced
2 tbsp coconut flour
1 celery stalk, diced
1 tbsp of dried dill
1 tsp of lemon pepper
1/4 tsp sea salt
3 tbsp of coconut oil/butter/ghee
In a bowl break the salmon up and add the diced onion, celery and spices. Mix in the coconut flour and combine thoroughly. Then add in the eggs and mix for roughly one minute.
Set your burner to medium high and add your coconut oil/butter/ghee to the pan.
Shape the mixture in to 4 patties, roughly 2″ wide. Add the patties to your pan and cook until the sides are golden brown, roughly 3 – 4 minutes on each side.
58g Fat (67% calories from fat)
27g Carbohydrate; 13g Dietary Fiber
468mg Cholesterol; 1057mg Sodium; 900mg Potassium
29g Fat (67% calories from fat)
13g Carbohydrate; 7g Dietary Fiber
234mg Cholesterol; 528mg Sodium; 450mg Potassium
Serving Idea: Excellent as a stand alone protein with a side chopped salad (as pictured). Can also be broken up and served IN the salad when cold.
Note: This is a great make ahead and store recipe. You can make a ton, and stick in the freezer and take out when needed.
These are delicious! I made them exactly by the recipe except I was out of celery and used celery seed instead. They are even better the next day served cold with some sour cream or mayo/horseradish. Thank you, Biz!
OOOO, celery seed, nice addition. They always add just a nice little spice. Thanks Joan!
These patties are so good and so filling – YUM!! As you suggested, I froze 2 and can’t wait to eat them again! This and the Beef Stroganoff made a non-hungry P2 day.
I am so happy to hear that Nancy! Thanks for stopping by and commenting!!! These are wonderful, that is for sure.