There’s been some delicious cooked salmon in the refrigerator that needed to get cooked. I tried to eat it but it just wasn’t the same cold. Tonight I decided to cobble together some ideas and here’s what happened. MAGIC. My husband cannot stop raving about these. Put a dollop of homemade mayo on some fresh crisp butter lettuce and eat up!
Salmon Zucchini Sliders
makes 4-6 patties
- 3 cups cooked wild caught salmon
- 1 organic free range egg
- 1-3 cups grated zucchini
- 1/4 cup almond flour
- 1 tbsp coconut flour
- 1/4 tsp dry mustard
- 1/2 tsp sea salt
- 1/2 tsp fresh ground pepper
- 2 tbsp capers
- 2 tbsp coconut oil for frying
- 2 tbsp avocado oil for frying (optional but you ought to have some)
- 1-2 tbsp Home Made Mayo
- Butter lettuce leaves
Grate the zucchini either with box grater or your food processor. Squeeze excess water out. Put into a colander with paper towel and drain while you are preparing the rest of the ingredients.
Crumble salmon into the bowl of your food processor. Add egg, flours, mustard, salt, and pepper into food processor and pulse. Put this mixture into a bowl and add the capers and zucchini. Squish with your hands to mix.
Form patties on baking sheet lined with parchment and put into the freezer to harden for about 15 minutes. Go have a drink of some fizzy kombucha or sit with yourself and have some quiet time.
Get out your cast iron skillet! If you don’t have one, be more attentive to the heat so as not to burn. Melt coconut oil and add a bit of avocado oil. Heat on medium-high until you see wavy lines. Place the cold patties into the pan. Cook for a few minutes (each side) until you have a lovely brown crust. Serve on butter lettuce with some home-made mayonnaise.
Try it! It’s good!