They rejoiced. They raved. They gobbled up the entire tray and asked for more. It was the only meal I repeated in the 30 days, per their request. I made them at my mother-in-law's house for a party of seven as an appetizer. Two family members requested the recipe.
This is on rotation in our house. And when I say I'm making them, everyone shows up for dinner. They are great as an appetizer, as an entree with a couple of vegetables, or in the early afternoon for brunch with a hockey player.
Mr. Musky loves them leftover, chopped up with scrambled eggs. It sounds weird, but they are absolutely divine as a breakfast food. Here's how I make them:
2 wild caught sockeye salmon filets, about 12 ounces (NOT farm raised! Yuck!)
1 cup sweet potato, cooked
1/2 cup almond flour
2 green onions, sliced thinly (white and green parts)
2 T chopped fresh parsley
2 T chopped fresh dill
1 tsp hot pepper sauce
1/2 tsp paprika
1 tsp salt
1/4 tsp freshly ground black pepper
Ghee or Coconut Oil, melted
Slice the skin off the salmon filets by holding on to the skin with one hand as you slide your knife blade at a 45 degree angle where the skin meets the flesh, salvaging as much of the fish as possible. Chop the fish into small pieces and add to a medium-sized mixing bowl. Add the remaining ingredients (except the ghee) and mix thoroughly.
After a 20 minute walk, preheat the oven to 425 degrees, melt some ghee and brush it on a baking sheet lined with parchment paper.
Aaahhhh. Brunch is served.
Loving greens these days, I sautéed some spinach in bacon grease with a bit of chopped garlic and a squeeze of lemon as the bed for my patties to rest upon. But they still looked like they were missing something.
Mmmmmm. Now we're talking. My version of jacked up tartar sauce. Earlier in the week I made Baconnaise. It's as ridiculous as it sounds. It's homemade mayonnaise, but made with bacon fat instead of olive oil. Here's a recipe. To that, I added fresh dill, a little garlic powder, diced cornichons, and a few diced capers. When I topped the salmon with my concoction,
Note there's no spinach on his plate. Nor have I detailed the apéritif for this post. That's because we dined at about 1:00 last Friday, thanks to hockey playoffs. I'm now that mom. I let a sport rule my life and calendar, but not the food that goes into the gullet of my son. You don't want to eat your vegetables? Fine. You can drink them. Check out my birthday gift.
The Blendtec. A five-sided, whirring, pulverizing wonder machine. For a Green Machine Smoothie guaranteed to inject energy into any hockey playing, veggie adverse teenager, I add 1-2 leaves of Kale (minus the tough stalk), 6-7 strawberries, one frozen banana and 8-10 ounces of unsweetened almond milk to the wonder blender.
Hit smoothie, and watch magic unfold. The trick to get a picky eater to try this? Blindfold him on the first try. DO NOT let him see the color of the smoothie, but make him take a sip. Ask him what he tastes. Strawberry-banana will undoubtedly be his answer. It works like a charm. When he did finally see the color he balked, but I promised him he'd play better.
We finally arrived to our version of summer this week. Both kids are tucked safely away at their respective camps, one a Counselor in Training, the other one of the older campers having the time of his life. We are relishing the sound of silence, enjoying some time with good friends, and looking forward to a little vacation in the coming week. More to come!
Try these Salmon Patties. Especially if you're on the Whole30. You'll crave them for the rest of your life. I promise.