Cumin Spiced Salmon Patties (gluten, grain, dairy free)

Cumin Spiced Salmon Patties (gluten, grain, dairy free)

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

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Author: Marjorie @ Delicious Obsessions

Recipe type: Entree

Cuisine: Seafood - Salmon

Serves: 4

Ingredients

• Chipotle Aioli
• 2 pastured egg yolks
• 1.5 Tablespoons freshly squeezed lemon juice
• ½ teaspoon dijon mustard
• A pinch of sea salt
• 2 cloves of garlic, minced
• ½ cup olive oil
• 1 teaspoon chipotle powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon smoked paprika
• Salmon Patties
• 4 6oz cans of wild caught salmon, drained
• 2 pastured eggs, whisked
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 Tablespoon cilantro, finely chopped
• Several dashes of Tabasco or your favorite hot sauce (add more or less to your liking)
• 2 Tablespoons freshly squeezed lemon juice
• 3 Tablespoons coconut flour
• ½ cup cooked and mashed sweet potato, about one medium potato
• Coconut oil or gheefor frying

Instructions

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1. I recommend making the aioli first to allow the flavors to meld.
2. Add the egg yolks, lemon juice, dijon mustard, and pinch of sea salt to a blender.
3. Blend on high until just combined.
4. Add in the minced garlic and blend on high for 5-10 seconds.
5. Now comes the trickiest part - drizzling in the olive oil!
6. Remove the cap in your blender lid and slowly pour in the olive oil with the blender on a medium high speed. This should take about a minute.
7. Scrape the aioli into a serving dish and stir in your spices.
8. Place into the refrigerator and prepare the salmon patties
9. Preheat your oven to 200 degrees F.
10. In a large mixing bowl, combine all of the ingredients for the salmon patties except for the coconut oil or ghee.
11. Using a large spoon or your hands, throughly mix the ingredients and break up the large chunks of salmon.
12. Let the mixture rest for 5 minutes.
13. Now it's time to form the patties. I like to use a ¼ cup measuring cup to portion out the patties.
14. Using your hands, roll the portioned out salmon into a ball, pressing and squeezing firmly.
15. Place the ball onto a platter and gently press to flatten them slightly. If you see them breaking apart, just put a little more force into pressing them together!
16. Once all of the patties are formed, melt enough fat in a ceramic non-stick pan to evenly cover the bottom.
17. Once the fat is hot, add the salmon patties and fry for 3-4 minutes per side or until lightly browned. You will need to do this in batches. Keep them warm in the oven while frying the rest of your patties.
18. Serve the Chipotle Aioli along side the Cumin Spiced Salmon Patties.
19. I love this dish with a side of avocado and some sauteed zucchini or peppers. Enjoy!!

SALMON CURRY (PALEO, GRAIN FREE, GLUTEN FREE)

SALMON CURRY (PALEO, GRAIN FREE, GLUTEN FREE)

 

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PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

Serves: 3-4

INGREDIENTS

• 1½ lb salmon filet skinned and cubed into 1 inch pieces
• 1 inch piece of ginger peeled and sliced
• 4 garlic cloves peeled
• 1 medium onion
• 2 roma tomatoes peeled and chopped
• 1 cup chicken stock
• 1 lime
• 2 teaspoons almond butter
• 1 teaspoon fish sauce
• 1 tablespoon coconut oil or ghee (I used this incredible ghee)

Curry Spice Mix:

• 2 teaspoons paprika
• 2 teaspoons turmeric
• 1 teaspoon coriander
• 1½ teaspoons cumin
• 1½ teaspoons cinnamon
• ½ teaspoon mustard powder
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt

INSTRUCTIONS

1. In a small bowl mix spices from spice mixture and place on the side
2. Cut onion into fourths and place in a food processor with garlic and ginger and pulse until you get a paste.
3. Heat coconut oil or ghee in a medium sized pan over medium heat and add onion, garlic and ginger paste and saute until slightly transluscent.
4. Add spice mixture to the paste and mix to prevent burning. Saute for 2 minutes or until mixture begins to become very fragrant.
5. Deglaze the pan with chicken stock scraping the bottom of the pan to release any stuck bits then add fish sauce, lime juice from 1 lime, almond butter and tomatoes and bring to a simmer.
6. Once simmering add cubed salmon and lower heat to low heat, cover and cook for 10-15 minutes or until salmon flakes with a fork.
7. Serve with sauce and chopped fresh cilantro on top.