Quick & Easy Wild Caught Alaskan Salmon Patties

It has been playing on my mind for a while now that the quality of Tasmanian caught salmon is just not as good as what I had thought. Tassal – the largest distributer has recently been pulled up for increases in antibiotic use due to a rise in infections. Picture the pristine seas off the coast of Tasmania and unfortunately that is not where your salmon is taking five, they are largely farmed and ‘produced’. This and a few meaningful conversations with people in the know has lead me to limit my consumption of Tasmanian fish and turn to Alaskan wild caught salmon (WCAS). WCAS has the reputation for the best managed, most sustainable and highest nutrient density in the world. The bright orange colour of WCAS is due to a very rich diet of Prawns and Crustaceans. Alaskan fish has one of the highest levels of omega-3 oils of any fish species.

Your options for purchasing WCAS if you would like to make change are frozen or canned. Frozen can be purchased from The Canadian Way for $73.50/kg. Canned can be purchased from supermarkets including aldi and health food shops (make sure it is Wild Caught Atlantic Salmon.

I have chosen to consume a mix of both frozen and canned. Then posses the challenge of canned salmon.. how to prepare it? I don’t know about you but I am not much a fan of using canned salmon as is, I find it quite fishy and reminiscent of my ‘cat feeding duties’ days as a child. Pondering, pondering I ran through my options and decided to try salmon patties. To my surprise they were delicious, not overly fishy and so easy to make. This will now be a standard in my kitchen for meal prep days.

Long gone are the days of worrying about the quality of Tasmanian Salmon, I am now Team Alaska and couldn’t be happier!

Here is my Salmon Patty recipe..

Salmon Patty
Serves 4
Prep time 5 minutes
Cooking time 20 minutes
GF, DF

Ingredients
– 1x 420gm can of Wild caught Atlantic Salmon (I bought mine from Aldi)
– 1 handful of chopped Almonds (I use rough cut almonds to hide the crunch of the salmon bones which always makes me a little squeamish)
– 1/2 cup chickpea flour
– 1 cup finely chopped greens (choose from spinach, fresh herbs, kale, chard or a mix of these)
– 3 Free Range eggs
– 2 cloves of garlic
– 1 tsp turmeric
– 1 tsp cayenne pepper
– 1/2 tsp salt
– 1/2 tsp pepper

To Prepare

1. Place all ingredients in large mixing bowl

2. Mash and mix together with the back of a fork

3. Allow to rest for a minimum of 10 minutes (this will help the mix bind)

4. Using your hands roll 1/4 of the mixture into a ball, squeezing out any air pockets. Then flatten between your hands into a patty shape. You can spread the mixture and make 6 smaller patties if desired.

5. On medium to high heat place the patties into a frying pan and cook for 5 minutes on each side.

6. Allow to rest for minumum of 10 minutes before enjoying or store for later.

Option 2: Use the mixture to make Salmon cakes. Simply roll into 4-6 balls and place on a baking tray. Preheat the oven to 180 and bake for 20 minutes. Flipping the cakes at 10 minutes will make both sides golden and crunchy.

Serve with natural or greek yoghurt, a squeeze of fresh lemon or on a bed of salad.

Author

Jennifer Ward, Adv dip Nat, BCom Econ, Masters Repro Med (studying)

Jennifer is a qualified naturopath with a focus on fertility, pregnancy, hormonal imbalances.

Learn more about Jennifer here

Book a session with Jennifer here

To learn more about other healthy recipes or for speaking enquires on this topic get in touch at [email protected]

Resources

http://www.staraniseorganic.com/blog/2015/4/28/your-guide-to-buying-seafood-in-australia-farmed-versus-wild-plus-recipe-for-salt-and-pepper-squid?rq=salmon