We have been on a fish kick lately. It seems to happen at the beginning of every summer, as the weather heats up we crave lighter foods. And I’m not complaining! I have always loved fish. One of our favorites is salmon. I remember my mom making salmon croquettes when I was a kid, it was one of my favorite meals. I still love them, but have changed up the method a little to make them a little healthier. For starters, I cook with wild-caught salmon, not farm raised. It is significantly healthier. You can even find frozen and canned salmon that is wild caught, and honestly, you’re just mushing it up anyway so you might as well get the cheap stuff. I use frozen. And since we’ve been watching our carb intake by avoiding grains, I subbed shredded coconut for the flour.
I don’t know what’s up with the “light” coconut, but it’s really finely shredded and dry. It’s useless for baking or just eating, so I use it as a grain substitute in meat dishes. Also sorry for the bad picture, I am not a photographer!! Guess I should have thought of that before I started a blog, but oh well. Too late now.
Back to the salmon…
You will need:
- 1 lb. wild-caught salmon (no skin) or 1 can
- 1 egg
- 1/3 cup shredded coconut
- 3 cloves minced garlic
- Lots of salt, pepper, and seasoning
- Olive oil and butter for frying
What to do:
- Mush the salmon up in a bowl.
- Add egg, coconut, garlic, and seasonings.
- Heat up pan with olive oil and butter.
- Form into patties.
- Fry about 5 minutes on each side.
I doubled the recipe so we’d have leftovers, so we ended up with 8 good sized patties.
I added pink Himalayan salt, mixed cracked peppercorns, smoked paprika, Herbes de Provence, and ground cayenne. (Affiliate links)
Stir it up until it’s all mixed in good!
Melt the butter and olive oil together. Notice how the olive oil is almost a green color? I bought a new (to me) brand that’s REAL olive oil, not the cheap knock-off from Sam’s. You can get some good stuff here. Notice their description of it being cloudy and green. It is so good. The flavor and aroma are amazing!
When the butter is melted and bubbly, you know the pan is ready. Swish it around a couple times to get the oil and butter all mixed up ad the pan thoroughly coated. Carefully add the patties, it will pop!
Cook about 5 minutes on each side. I broke a couple trying to flip them with a wooden spoon (my spatulas were all in the dishwasher).
These were fantastic with my Greek Yogurt Dill Dip, some garden fresh cucumbers, and sweet potato pan fries!
You may have noticed I use a white frying pan. It is a GreenLife ceramic pan, and I love it! Teflon has several hazardous chemicals in it that end up in your food, so I try to use ceramic. I’ve tried several brands, and GreenLife was the cheapest and worked better than some of the more expensive ones. You can get them here.
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