2 minutes ago
Get bored of salmon sometimes? As much as I love salmon and all it’s health benefits I started finding myself not that excited to make it. I thought about different dishes I could make to help bring out it’s flavor and I almost felt silly for not trying this earlier.
Get ready to never eat regular wild salmon again. My new favorite way to eat salmon right now that explodes in different flavors. The no bread crust cooked perfectly on both sides will make you want more. Here’s what you’ll need.
2lbs of (fresh)wild sockeye salmon filet
2tbs of fresh cilantro
2tbs of fresh parsley
1/4 cup of diced onion
1/4 cup of diced celery
1/4 cup of diced radishes/peppers
1tsp of salt, black pepper, oregano, paprika
2tsp of minced garlic
1 big scoop of mayo with a spoon
2tbs of Dijon mustard
1/4 cup of almond meal/flour
For the vegetables
First sauté on medium to low your celery, onion, and pepper in avocado oil or grass fed butter on a pan. You can add a pinch of salt and pepper. Stir until soft. Then set aside and let cool
Preparing your salmon
Peel your salmon skin first and cut salmon into squares then cut again until pieces are fine and small. (Depending on where you get your fish, you can also ask to see if the butcher can peel the salmon for you)
Toss salmon into a mixing bowl then add your sautéed vegetables, mix then add your dry seasonings. Add your garlic, mayo, then mustard. Add your almond meal last. You can let all the flavors soak in and set in the fridge for about an hour or cook right away.
Lay some more almond Flour on a clean counter and spoon out salmon to form into “cakes”. You can determine size to fit the palm of your hand as guidance to how big it should be. Dust the top and bottom of salmon with more almond flour and fry for about 3 min a side. You can cook it all the way through or don’t be afraid to leave it a little medium inside like a filet. You can pair this with whatever side dish you like!
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