Prep Time: 15 minutes
Cook Time: 8-10 minutes
1 pound of raw salmon, skin removed. (you can used can, but I prefer the freshest as possible)
1/3 cup to 1/2 cup, cooked quinoa (can be made day in advance)
3/4 red bell pepper, finely diced
2 (about half a cup) celery stalks, finely diced, depends on size of celery
1/2 sweet or red onion, finely diced
1-2 Tablespoon mayonnaise
1-2 Tablespoon, dijon mustard
1 teaspoon garlic powder
3 teaspoon of old bay seasoning, more if needed up to 1 Tablespoon
1 egg, slightly beaten
1-1/2 cup of almond meal or panko
fresh ground black pepper
2 Tablespoon of avocado oil
3 teaspoon, fresh horseradish
1 tablespoon, mayonnaise
juice of half a lemon
Prep all ingredients first. Dice all the ingredients and put into bowl.
Add cooked quinoa to bowl, if you want these larger more burger like add more quinoa.
Pulse salmon twice in a Cusinart for about 2 seconds each time. Check the fish and make sure it gets chopped but not puree. Pull any white vein strings out of fish.
Add salmon to the bowl with vegetables.
Add the mayo, mustard, and all seasonings to bowl.
Add the beaten egg and mix everything well.
Form the mixture into patties and put aside until all patties are made, dip the patties into the almond meal and flip sides so the entire patty gets covered lightly with almond meal.
Heat avocado oil in pan and add the patties one at a time. Make sure they have room to cook, don’t crowd the pan. Saute on medium high heat for about 4 minutes on each side. If they get to brown reduce temperature.
While the patties cook, mix together the aioli into small bowl.
Serve everything immediately when cooked through.
You can prep all the vegetables earlier in day and then throw these together quickly at dinner time.
this recipe is just a template, you can add more spice or whatever you like to make it your own.
I used King Salmon because it is what our family likes to eat.