Do you love cooking fish…
But hate the smell when you’re eating it?
I know I do.
So how do you get rid of it?
The secret is adding half a lemon.
When you do that it also makes the recipe taste light and delicious.
So try it out next time you’re cooking up some salmon or other fish.
Here’s a recipe to get you inspired.
Why you’ll love this recipe:
- The lemon-y flavor takes away the fishy-ness
- It’s packed with salmon meat instead of fillers
- It’s a perfect appetizer you can make ahead and heat to serve
- Serve with a salad for a healthy lunch or dinner
- You can make it gluten free
Salmon Patties with Chipotle Mayo
INGREDIENTS
FOR THE CAKES
- 1lb. canned salmon or cooked salmon*
- 3/4 cup panko breadcrumbs or almond flour (for gluten-free)
- 1/4 cup avocado oil mayo
- 1.5 teaspoons stone ground or dijon mustard
- Zest and juice of half a lemon
- 1 tsp. Capers
- 1 tablespoon fresh chives finely sliced
- 2 Tbsp. Chopped parsley
- Unrefined salt & pepper
FOR THE CHIPOTLE MAYO
- 1/4 cup avocado oil mayonnaise
- 1 tsp. Chipotle or sriracha
*If using cooked salmon:
Cook 1 lb. Salmon filet in the oven at 425 F for 15-20 minutes, or until it flakes easily. Let cool
INSTRUCTIONS
- For the patties: add the mayo, mustard, lemon zest & juice, chives, capers, parsley ¼ teaspoon salt, and a few cracks of pepper to a large bowl. Add the salmon, and the breadcrumbs or almond flour. Gently mix and let the mixture sit for 15-30 minutes in the fridge to firm up.
- Meanwhile, make the chipotle mayo sauce by adding the ingredients to a bowl, mix well, and check for seasoning. Set aside.
- To cook the patties, preheat a non-stick pan (don’t use stainless or cast iron- they fall apart). Once hot, form the cakes and cook until deep golden brown on each side, about 4-5 minutes per side.
- Serve the patties with the chipotle mayo and extra lemon and enjoy!
