My family loves fish...all except me, but I still enjoy experimenting with fish dishes. Since I am making a serious effort to improve our diets, and to cook most meals at home, I whipped up these Wasabi Salmon Patties last week. They were incredibly fast and easy to make, and while I didn't actually eat them, both my hubby and teenage son gobbled them up. You can have this dinner on the table in 30 minutes start to finish. As a bonus, they are gluten and egg-free for those with food sensitivities.
Give them a try, and let me know what you think!
Gluten Free Wasabi Salmon Patties
- 3 cans of salmon
- 1/2 cup finely chopped onion
- 2-3 Tb wasabi mustard
- egg replacer (I use EnerG brand) or 2 eggs
- 1/2 tsp red pepper flakes
- 1 tsp sesame oil
- salt and pepper to taste
- lemon or lime wedges
- parsley or cilantro for garnish
(This recipe is Paleo & Keto diet compliant if using eggs)
Step 1: Prep your egg replacer (mix powder with water and let sit until egg white consistency)
Step 2: Pour off liquid from canned salmon and break up the 'meat' in a bowl
Step 3: Add all ingredients except last two to bowl and mix well.
Step 4: Heat oil in pan. I love to use cast iron since it browns food so well. If using cast iron, be sure to give it a little extra time to heat up.
Step 5: Form salmon mixture into patties, and brown on both sides in hot oil.
Serve with lemon or lime wedges, and garnish with parsley or cilantro.
I served the patties on a bed of salad from a bagged organic mix from Costco.
Healthy, and delicious!
By the way, my husband has lost 8 lbs, and I have lost 9 lbs in less than two weeks of changing our diet, and getting in 20-30 minutes of exercise most days!
I'll tell you more about that in an upcoming post. ;)