Monday, October 8, 2012
Gluten Free Salmon Patties
one - 14 oz can of wild caught pink salmon
half a shallot chopped fine (save other half for the next meal)
one inch square fresh ginger chopped fine
one cubanelle pepper chopped medium fine
(can substitute 1/2 bell pepper)
one half cup cilantro chopped fine (can leave out if you wish)
pepper (no need to add salt as it's added to canned salmon)
1/2 teaspoon dried dill
one organic egg beaten slightly
1/4 cup gluten free, wheat free tempura batter mix
(can substitute gluten free bread crumbs - I was out)
I opened the can of salmon and drain it only slightly, leaving some of the fish oil which contains lots of nutrients. I break up the fish with a spoon or fork and set it aside. I sauteed the shallot and ginger till soft in a teaspoon of butter to which I added a little olive oil so the butter wouldn't burn. Then I toss in the chopped cubanelle pepper, you can substitute a small bell pepper any color you like. When the peppers are softened slightly I remove pan from heat and toss it all in the bowl with the salmon leaving behind any oil or butter in pan.
I add the cilantro and spices and lightly beaten egg and fold together trying not to mush up the salmon too much. Then I sprinkle the tempura batter over the top and lightly fold it in. The egg and the tempura batter mix are to bind the salmon meat together to better form the patties. I form the patties with my hand into 2.5 to 3 inch patties, not too thick. You should be able to get six patties from a can.