Grilled Salmon Patties

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Salmon patties using grilled salmon is deeeevine. Grilling the salmon first adds just a little more interest to the patties. 
So the next time you grill some salmon, plan on grilling a little extra to set aside for these patties. 

 This is the recipe I keep returning to. It's tried and true and always gets rave reviews. I also use it for tuna patties. 

So, you'll need

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Salmon, of course, mayonnaise, scallions, eggs, parsley, onion, flour, paprika, dill, salt, dried mustard, garlic powder, black pepper, and lemons. 

I used JUST egg replacer,(eggs and I don't exactly see eye to eye) One whole egg is approximately 1/4 cup so I poured out almost 1/4 of JUST and gradually added it the mixture, don't add it in all at once, it is a little "tacky" and you'll have to add more binder to the mix which I don't think is a good idea. Add just enough (no pun intended) to moisten the mix. 

That crumpled up red bag is the paprika the Hungarian student brought for me from Hungary, I'm miserly with it. The last time he was here he brought me some more so I guess I can start being a little more generous.

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Gently shape into patties and fry until golden brown and heated through. 

The recipe is Paleo but you can use non-paleo mayo and regular flour, or even smushed up crackers (yes smush is a legit culinary term, I think) 
and it will be just as delicious. 

I want to show off the beautiful dinner plate the salmon patties are on. I found it in a thrift store, and they had only two of them so I got both. 

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Enjoy!

Fried Salmon Patties

Ingredients

  • Makes 4 servings

    Hands-on time: 30 minutes 

    1 ½ pounds canned boneless, skinless wild sockeye salmon packed in water, drained and broken up into small chunks
    ¼ cup Paleo Mayonnaise
    2 scallions , thinly sliced
    2 large eggs , lightly beaten
    2 tablespoons chopped fresh Italian parsley
    ¼medium yellow onion , minced
    ¼ cup coconut flour , divided
    1 teaspoon paprika
     ½ teaspoon dried dill
     ½ teaspoon kosher salt
    ¼ teaspoon dried mustard
    ¼ teaspoon garlic powder
    ¼ teaspoon freshly ground black pepper
    2 tablespoons ghee or fat of choice
    2 lemons , cut into wedges

     

Directions

  1. 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 use your hands to form each into a patty roughly 3 inches in diameter and ¾ 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 for 2 minutes or until golden brown. Transfer to a wire rack to drain off any excess oil.

    Serve with lemon wedges

    Not a salmon lover? Substitute tuna or lump crab meat instead!

    Nom nom paleo: food for humans cookbook

And that's that!


Grilled Whole Fish continued

The fish I grilled yielded two more meals, well actually three if you want to count the fish cakes that were pilfered by someone from the refrigerator. 

The next day I made a killer green chili tartar sauce for the fish.

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Equal amounts of mayonnaise and sour cream, half a small shallot, diced, half a Persian cucumber, diced, 2 tablespoons of diced green chilis, or to taste, a pinch of salt and a few grindings of fresh black pepper. (yep, the sour cream missed the photoshoot)

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Taste and adjust for seasonings. If you can make it a bit ahead of time, let it sit in the fridge for a while then adjust the seasonings later. 

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That teamed up with some nice flaky fish and crips greens made for a great lunch.

But...it doesn't end there.

Leftover fish just screams fish cakes to me. 

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Of course, the fish cake was served with the green chili tartar sauce. 
Use your favorite recipe but all I did was dice up some celery and a bit of onion, crunched up saltines and gradually added a beaten egg to bind it all together. I cooked them off in a skillet using a mixture of a little butter and olive oil. 

I think I got my money's worth out of that fish. 

And that's that!


Grilled Whole Fish with Tamarind

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Not much beats a grilled whole fish, especially one served with a piquant tamarind sauce. 

I bought this beautiful branzino and couldn't wait to get it on the grill.

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Season the fish with salt and pepper, then rub it down, inside and out, with a paste of garlic, lime juice, Thai chili, and ginger, and put it in the refrigerator for about an hour.

While the fish is marinating, make the sauce.

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In a saucepan over low heat, heat the coconut milk, tamarind extract, curry powder, coriander, and cayenne until the tamarind is dissolved. 

Leave the marinade on the fish and put the fish in an oiled grill basket,

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and brush the fish with some of the tamarind sauce, inside and out. 
BTW grilled lemons are wonderful, and make sure you put some lemon slices inside the fish also. 

Using a grill basket is great for turning over delicate fish without damaging it, or having it stick to the grill. 

Cook the fish flipping it every few minutes and basting it with the sauce. 

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And you end up with a beautifully grilled fish. 
I have yet to figure out how to check a fish for doneness without ruining the appearance. 

I used only one Thai chili and the sauce was spicy enough for me, and I like spicy. 

Grilled Whole Fish with Tamarind

Ingredients
Serves 2-4

  • 1 2–3-lb. whole fish, such as red snapper, porgy, or striped bass, cleaned Kosher salt and freshly ground black pepper, to taste
    6 cloves garlic, minced
    2 green Thai chiles, stemmed, seeded, and minced
    1 2″ piece fresh ginger, peeled and minced
    Juice of 2 limes
    1 cup canned coconut milk
    1/4 cup tamarind extract
    1/2 tsp. curry powder
    1/2 tsp. ground coriander
    1/4 tsp. cayenne pepper
    Canola oil, for brushing

Directions

  1. 1 Put fish into a 9″ × 13″ baking dish and cut 3 evenly spaced ¼″-deep crosswise slits into each side of fish. Season fish cavity and skin with salt and pepper. Combine garlic, chiles, ginger, and lime juice in a small bowl and rub cavity and skin of fish with garlic mixture. Cover dish with plastic wrap and refrigerate for 1 hour.

    2 Meanwhile, heat coconut milk, tamarind extract, curry powder, coriander, and cayenne in a 2-qt. saucepan over low heat and cook, stirring often until tamarind is dissolved, about 15 minutes. Remove pan from heat and set aside. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange a rack 4″ from broiler element and heat broiler.) Brush the inside of a grilling basket with oil. Uncover fish, transfer it to grilling basket, and brush with some of the tamarind sauce. Cook fish, flipping every few minutes and basting often with tamarind sauce until cooked through, about 15 minutes. Transfer fish to a serving platter; serve hot or at room temperature.

    COOK’S NOTE This recipe works best with a grilling basket, a narrow steel cage with a long handle that allows you to turn over flaky fish without damaging it.

     

    Saveur: The New Classics Cookbook

And That's that!