Good morning campers!
I hope that your weekend was a good one, and that it made you ready for another week.
Last week I was talking to my daughter about some work she wanted done at her house, and being Dad I dutifully got my list from her and headed out. We had talked about her making dinner for us, salmon patties, so I got my mouth set for them. I like salmon patties, but we don’t take the time to make them here at the house very often. To make a long story short…one of my grand son’s had an incident near the cow barn that made him unacceptable to go into the grocery store, so we wound up going out for dinner instead. Now I really had been looking forward to homemade salmon patties, so on Sunday I decided to make some for Michelle and me. These have a little bit of a twist though….SURPRISE!
Since I am cutting back the “bad carbs” from my diet, I decided that in place of white flour I would use almond flour, and instead of using a mashed potatoes I would use a sweet potato. If you look out on the various food recipe sites you will see that these two ingredients are used in most of the dishes. These are what I call binding agents, and as they cook the gluten in the flour makes a kind of glue to help the patty hold together during cooking. Almond flour does not have gluten and white potatoes have carbs that I would rather pass on right now, so I thought that a sweet potato may be a good substitute. Michelle was not too enthusiastic about my putting sweet potato in “her” salmon patty, and was almost certain she would not like it. Once they were done and plated we both were surprised that we could not taste sweet potato in any of the salmon we ate….we did eat quite a few…… these are worth the effort.
Let’s get started.
I cooked these on the gas grill on a cast iron griddle. I placed the alder wood on top of the flame deflector indirectly from the salmon and closed the lid during the cook. I did it this way because I wanted the patties to have a crisp outside to help hold them together. This would be next to impossible on the smoker because the griddle would not get hot enough to “fry” them. I also mixed up some Sriracha mayonnaise to use as a sauce….I was going for a Thai flavor with this, and it turned out nicely.
- 2 14.5 oz. cans of wild Salmon (The type with skin and bones.)
- 3 green onion tops, finely chopped
- 3 Tbsps. fish sauce
- 2 garlic cloves, finely chopped
- 1 Tbsp. cilantro, finely chopped
- ½ tsp. ancho chili powder
- ½ tsp. red pepper flakes
- ¼ tsp. cumin
- ⅓ cup cooked sweet potato, mashed
- 2 eggs
- ½ cup almond flour
- 3 Tbsps. lite mayonnaise
- 1 tsp. sriracha sauce
- Open and drain the cans of salmon and empty them into a large bowl. Using your hands remove as much of the skin and bones as you are able. The salmon has been fully cooked before canning and you can leave the bones in them I just would rather not.
- After you have sorted through the salmon, add the remaining ingredients. If you have cooked the sweet potato just before making the patties try and let it cool a bit before you put it together. If you cannot wait, add the eggs last so that the eggs will not start to be cooked by the sweet potato.
- Mix it all by hand making sure that it is thoroughly blended.
- Form into balls and press flat on a baking sheet.
- Once all the salmon has been formed, cover the sheet with plastic wrap and place in the refrigerator for at least 1 hour or up to 3 hours.
- Mix your sauce by adding the sriracha to the mayonnaise and whisk together.
- Place in the refrigerator until you are ready to serve.
- Soak the alder wood while the salmon sits in the refrigerator.
- Depending on the grill you decide to use if the surface is large enough you can use a cast iron skillet to cook in or if your grill is longer you can use a cast iron griddle http://www.amazon.com/Lodge-LPGI3-Grid-Grill-Griddle/dp/B00008GKDQ.
- Pre heat your grill to about 300°. Add a thin coating of canola oil to your cast iron and place it on the grill.
- As it gets hot lay your salmon patties on and close the grill.
- Cook for 3 to 4 minutes on one side then flip and cook for about 3 minutes. If you have an instant read thermometer your looking for an internal temp of 145° remove from the grill and serve immediately.
This was a easy and fairly quick meal. You can serve these with a baked sweet potato or fries. It can also be served on a bun with lettuce and tomatoes. Experiment and enjoy the meal.
Till next week take care and come back.