Cajun Salmon Patties - Low Carb & Gluten Free

• Seafood

  • 1 14 oz can Pink salmon
  • 2 oz Smoked salmon

• Produce

  • 2 tbsp Parsley, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 3 tbsp Hidden valley ranch cilantro lime dressing

• Baking & Spices

  • 1/3 cup Almond flour
  • 2 tbsp Avocado oil
  • 1 tsp Cajun seasoning

Found on ibreatheimhungry.com

Description

Ingredients

• 14 oz can pink salmon, drained with bones removed
• 2 oz smoked salmon (nova or lox style), roughly chopped
• 1 egg
• 3 Tbsp Hidden Valley Ranch Cilantro Lime dressing
• ⅓ cup almond flour
• 2 Tbsp fresh parsley, chopped
• 1 tsp cajun seasoning
• 2 Tbsp avocado oil (or light olive oil) for frying
• 16 oz fresh, raw salmon
• 4 oz smoked salmon (not lox style)
• 1 egg
• ¼ cup almond flour
• 1 tsp Worcestershire sauce
• 1 tsp chives (or scallions), chopped
• ½ tsp garlic powder
• ¼ tsp salt
• ⅛ tsp black pepper
• 1 Tbl capers, drained & chopped
• ½ tsp caper brine from jar
• 2 Tbl dill pickles or cornichons, chopped
• 1 Tbl fresh dill, roughly chopped
• ¼ cup mayonnaise
• ¼ cup sour cream
• ¼ cup red onion, very thinly sliced
• 2 Tbsp fresh lemon juice

Directions

• Beat the egg and Cilantro Lime dressing in a medium bowl.
• Add the salmon, almond flour, parsley and cajun seasoning and stir gently until combined.
• Form into eight 2.5 inch patties.
• Heat the oil in a non-stick saute pan over medium heat.
• Cook the patties (4 at a time) for about 2 minutes per side (or until golden brown.)
• Remove cooked patties to a paper-towel lined plate and keep warm until serving.
• Serve with Hidden Valley Ranch Cilantro Lime dressing and wedges of lemon if desired.
• Make the onions first, because they need time to soften and mellow. Then the tartar sauce so they flavors can meld. Do the meatballs last.
• At least 30 minutes before serving, combine the onions and lemon juice in a small bowl. Cover and refrigerate until ready to serve.
• Combine all of the tartar sauce ingredients in a small bowl. Chill until ready to serve.
• Remove the skin and any bones from the salmon. Dice the raw salmon with a sharp knife. Crumble the smoked salmon into small pieces using your fingers. Combine all of the salmon and the remainder of the meatball ingredients in a medium bowl. Form into 16 meatballs. Fry in a nonstick pan with a small amount of oil until golden brown (about 2 minutes per side). Dont overcook or they will dry out.
• Serve garnished with arugula and lemon wedges. Also excellent with bacon or pancetta crumbled over the top.

Nutrition