Chipotle Shrimp with Corn Cakes
Chocolate Coconut Milk Ice Cream

Fried Salmon Patties

I was really hungry for tuna scrambled eggs and, cover your eyes,
topped with a bit of Dijon mustard Yikes!!
This did help satisfy the seafood craving a bit. I will make and post the scramble later.  

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Salmon Patties topped with Louisiana Rémoulade and served with crispy sweet potatoes.

 

  Have some canned salmon? then you are in luck, check out this recipe, it's Paleo/Primal friendly

 

 First let's make the Rémoulade 

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Here's what you'll need: mayonnaise, Dijon mustard, lemon juice, capers, paprika,
garlic powder, onion powder and ancho chile powder 

 

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In a small bowl, add the mayonnaise, mustard, lemon juice,

 

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the spices, then whisk, whisk, stir, stir. 
Cover and place in the refrigerator while you are preparing the salmon patties. 

 

 To make the salmon patties you'll need,

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salmon, mayonnaise, onion, scallions, eggs, parsley, coconut flour, paprika, dried dill,
kosher salt, dried mustard, garlic powder, fresh ground black pepper,
ghee or fat of choice and lemons. 

  

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In a medium bowl, add the salmon, mayonnaise, eggs, 

 

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onions, parsley and spices. 

 

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Add one tablespoon of the coconut flour then, stir, stir, mix, mix.

 

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I used a #24 portioner, which is 1 1/2 oz or two tablespoons and got 8 patties. 
Cover with plastic wrap and place in the refrigerator for about 30 minutes to firm up. 

 

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In a skillet add the oil. I use a combination of ghee and avocado oil
and fry the patties.

 

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I had a sweet potato hanging out on the counter so I shredded some of it and 
fried it in the same oil. 

 

I hope you enjoy. Here are the recipes you need to make this deeeelicious meal

 

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Louisiana Rémoulade

Paleo, Sauces

1 cup mayonnaise; see paleo recipe
2 tablespoons dijon mustard
2 teaspoons capers; minced
1 1/2 teaspoons fresh lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ancho chili powder

Stir together all the ingredients in a bowl until smooth and thoroughly
combined. Refrigerate the rémoulade in a covered container, and it'll keep
for up to a week

Notes: Nom Nom Paleo Cookbook

Yield: 1 cup

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Fried Salmon Patties

Paleo, seafood

1 1/2 pounds canned sockeye salmon; boneless, skinless
1/4 cup mayonnaise; see paleo recipe
2 scallions; thinly sliced
2 large eggs; lightly beaten
2 tablespoons chopped fresh Italian Parsley
1/4 medium yellow onion; minced
1/4 cup coconut flour; divided use
1 teaspoon paprika
1/2 teaspoon dried dill
1/2 teaspoon kosher salt
1/4 teaspoon dried mustard
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
2 tablespoons ghee or fat of choice
2 lemons; cut into wedges

Drain and break the salmon into small chunks
In a large bowl, mix together the salmon, mayonnaise, scallions, eggs,
parsley, onion, 1 tablespoon of the coconut flour, the paprika, dill, salt,
dried mustard, garlic powder and pepper.
Divide the salmon mixture into 8 equal portions, and form each into a patty
roughly 3 inches in diameter and 3/4 inches in height. Place the cakes on
a parchment-lined plate. Cover and chill in the fridge for at least 30
minutes to firm up the cakes.
When you're ready to cook, spread the remaining coconut flour in a shallow
dish, and lightly coat the cakes, shaking off any excess. Heat the oil over
medium heat in a large cast-iron skillet. Once it's shimmering, fry the
cakes in the ghee/oil for 2 minutes or until golden brown.
Transfer to a wire rack to drain off any excess oil.
Serve with lemon wedges and Louisiana Rémoulade if desired

Paleo Mayonnaise
1 large egg yolk
1/4 teaspoon kosher salt
1 1/2 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar
3/4 cup macadamia nut or avocado oil
In a medium-sized bowl, whisk together the yolk, salt, mustard, lemon juice
and vinegar for about 30 seconds, or until the yolk thickens and the color
brightens.
Pour about one-third of the oil in a slow, steady stream into the bowl
while whisking the mixture vigorously for about 1 minute to create an
emulsion. (a measuring cup works fine, but I like to drizzle my oil from a
squeeze bottle, it helps to maintain a light steady stream)
After the oil is incorporated, slowly add half of the remaining oil and
continue to whisk rapidly. Once it's emulsified, repeat with the rest of
the oil. You'll soon have a mayonnaise that's thick enough to hold it's own shape.
Makes 3/4 cup

Immersion Blender Mayo
1 large egg yolk
1 tablespoon fresh lemon juice
1 tablespoon water
1 teaspoon dijon-style mustard
1 cup macadamia nut or avocado oil
Kosher salt
Throw the egg yolk, lemon juice, water, and mustard into an immersion
blender cup. Add the oil to the contents in the cup.
Place the head of an immersion blender at the bottom of the cup and pulse
away. As the emulsion forms, carefully lift and tilt the head of the
immersion blender so that the mayonnaise forms evenly
Season with salt to taste. If you are not using the mayo right away, cover
and store in the fridge. It should keep for up to a week or two.

Notes: Nom Nom Paleo Cookbook

Yield: 4 servings


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 And that's that 

 

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