(gluten-free, grain-free, dairy-free, paleo)
Do you have a favorite food that brings back fond memories?
For Karl, one of those is salmon patties. Grandma’s salmon patties with cornbread and homemade strawberry jam, to be exact. It’s what she’d always make whenever he and his siblings would visit. Dinner was followed by BINGO, where Grandpa would call the numbers, and the prizes were little candies or coins all wrapped in plain tin foil. Grandma would hold the bowl overhead, and let you know if you were taking too long to feel for a prize.
I never really made salmon patties until Karl told me this story several years ago. In fact, I was afraid of canned salmon for most of my life. I mean, it has bones and skin in it! But now I embrace it. There are so many incredible nutrients in there, and plus the bones just disintegrate and you can’t even detect them. I didn’t realize that in my younger days…
I stopped buying frozen wild salmon (good fresh stuff is hard to find here) when I found this brand of canned. We just love it, and it is an incredible value for such a high-quality item (I usually buy it through a co-op I am part of).
And if you really can’t handle the skin and bones, try this brand of boneless skinless wild caught salmon, ya namby pamby.
This is one of the top three favorite dinners in our household. This is also my “I forgot to plan dinner, dinner” and my “worked all day and I’m too tired to make dinner, dinner.”
The dill pickle sauce is good… almost like the salmon patties are just a vehicle for it. It is similar to tartar sauce, yes- but it’s not quite. I make mine with grass-fed sour cream. If you don’t tolerate dairy, you can try it with 2 parts mayo to 1 part coconut cream instead.
Serve with a big ‘ol salad and you’ve got dinner!
Products Used in this Recipe:
Simple Salmon Patties
2- 7.5 oz cans wild alaskan salmon, or 1- 14 to 15oz can
1 Tbs coconut flour*
2 Tbs finely chopped celery
2 Tbs finely chopped yellow onion
pinch of sea salt
1 large egg
2 Tbs cooking fat (we use lard, avocado oil, or olive oil)
1. Place the salmon into a bowl and use a fork to mash it and break it up. Stir in the coconut flour until well-combined and then stir in the celery, onion, salt and egg.
2. Use your hands to form the mixture into six even-sized patties. Heat the oil in a skillet and fry the patties over medium heat (not high!) for about 5-8 minutes on each side, until golden brown. They are fragile, but will hold together just fine if you are a gentle flipper.
*If you follow a Standard American Diet, you may use regular wheat flour in place of the coconut flour.
Dill Pickle Sauce
6 Tbs grass-fed sour cream*
2 Tbs very finely chopped dill pickle
1/2 tsp dried dill
pinch of sea salt
2 tsp pickle juice
Well… just mix it all together.
*If you don’t eat dairy, use a combination of 2 Tbs canned coconut milk (the thick cream from the top of the can) and 4 Tbs mayonnaise in place of the sour cream.
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