Living in Boise Idaho I am limited to getting my hands on good fresh fish. Yes, we do get fresh river fish, but it sort of isn’t the same. I usually just end up guying frozen fish or canned fish (tuna and salmon). Don’t get me wrong, I like having these options too (sometimes you need an easy fix)…but I do miss me some freshly caught shrimp, lobster, clams, oysters, tilapia, swordfish, among others.
I get to go back to Ecuador in September (hubby coming along with me as well, of course) and this time we for sure will go to the coast. Preston hasn’t been there yet, so I am excited to show him around and make him experience a different part of Ecuador (he mainly has been to the “Sierra”, aka the Andes). I will be sure to eat enough fish to where I wont see the need of eating it for another 6 months or more! Gosh, I can’t wait! It will be a feast. Don’t worry I will capture all of my culinary experiences for you to look at. It will be fun!
Anyway, while being in Boise, I sometimes do crave fish (a body needs its Omega-3s), so I will occasionally make some sort of fish-related dish. I had some time on my hands today to cook and bake, so I went to the grocery store and got myself some nice ingredients. I pulled my hair back in a ponytail, turned some music on and along I went into the kitchen to start my seafood creation. Easy salmon-parsley patties…here they are for you:
- 3 6-oz cans salmon
- ½ cup of Italian parsley, finely chopped
- ½ purple onion, finely chopped
- ⅓ cup of almond flour
- ¼ tsp black pepper
- 1 tsp salt
- 3 eggs, whisked
- 3 tbsp of coconut oil
- Mix eggs and salmon on a bowl.
- On a separate bowl, mix parsley in a separate bowl along with onions, salt, pepper, and almond flour. Mix in with eggs and salmon, and form 2 patties.
- Place skillet over medium heat and add coconut oil. Fry patties for 4 minutes each side, or until crispy. Serve right away along with favorite condiments and sides.
- Frying pan
- Mixing bowls
- Measuring spoons
- Kitchen shears
- Cutting board