Salmon Patties

Posted on
Gluten Free Paleo Salmon Cakes
Above:  Most people probably take the stem
part off the peas before cooking– I don’t because
that part  is my “handle” when eating
both the pods ‘n peas.
IF you can get past seeing the contents of a newly
opened can of Fresh Caught Wild Alaskan Pink
Salmon with its bones and dark skin included, and
IF you actually LIKE Salmon, you might like these.
(If you don’t want to deal with the skin/bones
scene, buy boneless and skinless Salmon.)

First time around, these patties were
eaten as shown above.
We used the left-over patties in sandwiches
the next day and everyone here liked them that way, too,
along with leaf lettuce and whatever sandwich sauces
each of us preferred.  (I chose Thousand Island salad
dressing; others chose Miracle Whip, etc.)

Recipe makes about 10-11 patties…
  • 1 of 14.75 can Pink Salmon (Fresh Caught Wild Alaskan Pink Salmon)
  • 1 medium onion, diced
  • 2 ribs of celery, finely diced
  • 1 and 1/2 tablespoons dried dill
  • 1 and 1/2 teaspoons lemon pepper
  • 1/2 teaspoon sea salt (I used pink Himalayan salt)
  • 3 tablespoons coconut flour
  • 4 large eggs, slightly beaten
  • 1/3 cup coconut oil
  1. In a bowl, break the Salmon up with a fork (I first removed the skin and most of the larger bones).
  2. Add the diced onion, celery and spices.
  3. Min in the coconut flour and stir it in for about a full minute.
  4. Add the slightly beaten eggs and mix for about one more minute.
  5. Shape the mixture into about 10 patties, roughly 1/2″ thick and 2″ wide.
  6. Put coconut oil into a skillet and heat to medium high.  Add the patties to your pan and cook until each side is golden brown, maybe 3-4 minutes on each side.
Below:  Our sunset scene at 8:35 PM tonight…

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *