Is it “salmon patties” or “salmon cakes” – anyone know the difference?
Kent and I have never liked salmon. In the past year or so we’ve had it at a two different friends’ houses and loved it, but couldn’t pull it off ourselves. It always had such a strong fishy taste. So we weren’t real hopeful about this recipe, but knowing that salmon is so nutrient-dense (high in omega-3’s and anti-oxidants!), we wanted to give it a shot and find a way we could get the kids eating it, too.
Can’t get the kids (or yourself) to take your cod liver oil like you should? (Read about the benefits of fermented cod liver oil.)
Kent is Mr. ex-Marine with so much self-discipline that he annoys me at times, and he takes his cod liver oil/coconut oil blend every. single. morning. He says if he doesn’t, his skin dries out very noticeably. (Get it here.) The kids and I aren’t always as consistent as we should be with our fermented cod liver oil, so if we can get more fish into our diets, even better. (Have you read about how FCLO is my all-natural chill-pill? And how it keeps us from getting sick?!) Plus salmon is pretty economical, too.
Turns out that natural wins again. Real fish is better, BUT cod liver oil (especially the real food kind we get) is a close second! However, it’s good to know that Weston A. Price was right again about the power of healthy pastured fats in your meal, because Chris also says this, “On the other hand, taking fish oil capsules with a high-fat meal can greatly improve their absorption, to the point where they may be on par with whole fish. (I say “may be” because the scientific literature is mixed on this.) This is likely due to the effect described above, where the presence of other fats activates the body’s fat absorption mechanisms.” (So that’s another reason that the combo/CLO blend pictured above is so good for you, there’s pastured butter right in with the CLO.)
Wonder which kind to buy?
This brand is less money, but this brand I trust more. Even better is this one that I believe comes in BPA-free cans (but couldn’t verify that before posting – search “salmon” there and scroll down to find the canned). All three have the only ingredient listed as wild-caught salmon, NO preservatives like the kinds at the store!
Warning: It’s not like tuna when you open the can…with just tuna in there
Kent picked through it to get the bones and skin and icky stuff out. (Yes, I’d have been a big girl and done it if he wasn’t here, but he was here and he’s just that awesome. He cleans up, too!) Once that’s done, it’s time to mix it up…
Update: See the comments from Dani below, where I’m given a challenge to eat ALL of it, yikes!
- 3 cans wild caught salmon (I get this kind or this kind or this kind – read more about those above – either the 6 oz. or the 7.5 oz. is fine)
- About 2 cups bread crumbs or your favorite cracker crumbs (Try these sourdough crackers! Or this soaked bread recipe. I used 4 oz. crackers plus 2 slices of fermented bread from our local baker.)
- 2 eggs, beaten
- Herbs and seasonings to your taste – we used the following:
- Optional – I’ve seen recipes calling for a spoonful of mayo (here’s my homemade mayo recipe), minced onion, chopped bell peppers, celery, parsley – you could try lots of things! My goal main was getting it by the kids this time.
- Optional – you might want to dip it in a sour cream sauce for more flavor (sour cream mixed with sea salt, pepper, and fresh lemon juice)
- Optional – we served it with buttered pasta — you could use whatever is your favorite. A rice pasta or quinoa pasta if you’re eating gluten-free, or if you eat regular pasta, then try the Einkorn pasta or spelt pasta that we love.
Use a food processor to make your crackers or bread into crumbs. Once you get the salmon cleaned up as described above, mix it with the rest of the ingredients. Form into patties and fry in plenty of ghee ’til golden brown, but not too done or it will dry out. I used our favorite pan because I can cook so many at once.We were so happy when everyone ate this up. It was a bit more bland than the super flavorful meals we normally like to make around here, but Kent and I agreed that A. Adding extra herbs and seasonings could fix that; and B. Anyone who likes a classic tuna fish casserole (with cracker crumbs on top) would also like this recipe, it tasted almost exactly the same. Especially since we had it with buttered pasta. And there was no over-powering salmon-fishy taste!
- Check out my other seafood recipes!
- Crab Rangoons are one of my favorites – you can make it with or without the crab.
- Have you seen Chris Kresser’s new book yet? I posted on it recently: Paleo Proponent Chris Kresser: “Dairy and Certain Grains OK for Some – Paleo is a Starting Point, Not a Destination”