Monday, May 28, 2012

Salmon Two-fer

I saw some beautiful salmon steaks at the store last Friday and so snagged 3 of them. I made a marinade from the juice of one orange, about 4 tablespoons, or 1/4 cup, then added 3 tablespoons of balsamic vinegar, 1 clove of garlic, finely minced, about 1 tablespoon of minced shallot, 1 tablespoon each of chopped fresh rosemary and thyme, plus salt and pepper. Pour the marinade in a container large enough to hold all of the steaks side by side and add the fish. Turn the fish to coat both sides with the marinade, cover and set in the fridge for about an hour, making sure you flip the fish after a half hour.

I baked the steaks in a preheated 350 F degree oven for about 20 minutes. Easy and delicious. The salmon was moist, soft and buttery, absolutely perfect. I didn't end up taking a picture, though. We were all hungry, and we also had to keep an eye on the cat's movements. He's a big fan of salmon, too. :)

Unfortunately, my younger daughter is still a bit iffy about salmon, so we had a good portion of her steak left over, so I re-purposed it into salmon patties for our lunch yesterday. As delicious as salmon patties are when they're made from canned salmon, they are a gazillion times better made from your own leftover salmon. Most recipes call for breadcrumbs in the mix and to coat, but I made some low-carb substitutions that worked out perfectly.

Salmon Patty


  • leftover salmon, about 4 ounces
  • 1 egg, beaten
  • 2 tablespoons minced shallot, or onion
  • 2 teaspoons whole-grain mustard
  • 1 tablespoon chopped fresh dill
  • approximately 3 -4 tablespoons almond meal* See Notes
  • 1 tablespoon flaxseed meal*
  • grated parm


  1. Place the salmon in a bowl and flake with a fork, breaking it into pieces. Don't mash it into oblivion, though. Larger pieces of the fish provide a beautiful texture to the patties.
  2. Add the mustard, shallot and egg and mix well, then toss in the dill, and mix thoroughly.
  3. Fold in the almond meal and flaxseed meal until all incorporated. 
  4. Shape the patties, I got 3 nice-sized patties, and let sit for 15 minutes.
  5. Fill a shallow bowl or a plate with grated parm, yes, the stuff from the can, and press the patties down into the cheese and carefully flip them over and repeat, pressing the parm into the top. Careful, these patties are still rather fragile.
  6. Over medium-high heat, melt the fat of your choice in a skillet and fry until golden brown, about 2 minutes, then carefully flip them and cook until golden brown on the other side, about another 2 minutes. 

  1. I really only eyeballed the amount of the almond meal and flaxseed meal and used enough to help the mixture form a cohesive ball. depending on how large your egg is and how much extra fish you have, you may want to use more or less of the meals.

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