- 2 cans (15oz each) canned salmon or 1 Lb cooked salmon, chilled and de-boned
- 2 ribs celery, finely chopped
- ¼ cup chopped fresh parsley
- ½ cup or 3 green onions finely chopped
- 1 small jar capers
- 3 Tbsp Gluten free Worcestershire sauce
- 2 Tbsp coconut aminos
- 1 large clove garlic minced
- 1 Tbsp cumin powder or to taste
- ¼ tsp cayenne (omit on strict gut repair)
- 2 tsp paprika (omit on strict gut repair)
- 3-4 Tbsp freshly chopped dill or 2 Tbsp dried dill
- ½ tsp freshly ground black pepper or to taste
- ½ tsp celery salt
- ¾ cup ground chia seed meal
- Sea Salt to taste
1 cup coconut oil or avocado oil for sauteing, you may need more.
1. In a medium bowl, use a fork to flake the salmon. Add the celery, parsley, onions, capers, Worcestershire sauce, coconut aminos, celery salt, garlic, cayenne, pepper, dill, cumin, paprika and combine thoroughly. Next, make patties about ½ cup each. Place patties on a plate, cover tightly and refrigerate for at least an hour.
2. In a large skillet or flat grill pan heat some of the coconut oil over medium heat for your first batch. Gently place chilled patties in skillet and cook until browned, about 5-7 minutes, then carefully flip and brown the other side. I cook them in batches and I use a mesh splatter guard.
3. Drain patties on paper towels and serve on a bed of baby spinach with fresh dill as garnish.
4. This recipe is simple to double and left-overs are easily heated in a toaster oven or wonderful ground up and mixed with fresh salad the next day. This feeds 5 easily with left-overs.
- 1 cup macadamia nuts
- ¾ cup water, or as needed
- 1 teasponn minced garlic, or to taste- I usually just toss in 1-2 cloves of garlic
- ½ teasponn sea salt, or to taste
- Blend all ingredients into a smooth mayonnaise in the food processor, adding more water as needed to produce desired consistency
- Can store for 4-5 days in a tightly lidded glass jar in the fridge, so feel free to make extra and use it as adip with veggies!