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:

Salmon Parsley Patties
 
Author:
Ingredients
  • 3 6oz cans of Salmon
  • ½ cup of Italian parsley, finely chopped
  • ½ purple onion, finely chopped
  • ⅓ cup of almond flour (homemade recipe here!)
  • ¼ teaspoon of pepper
  • 1 teaspoon of salt
  • 3 eggs, whisked
  • 3 tablespoons of coconut oil
Instructions
  1. Place eggs and salmon on a bowl. Mix well.
  2. Place Italian parsley (use kitchen shears to cut leaves finely) in a separate bowl along with onions, salt, pepper, and almond flour. Mix well.
  3. Combine both mixtures in one single bowl.
  4. Place frying pan on stove and turn on medium heat. Add coconut oil.
  5. Use salmon mixture to create (2 inch wide) patties.
  6. Place patties in frying pan. Fry each side for 4 minutes, or until crisp (eggs will need to be well cooked).
  7. Once both sides are fried, place patties on paper towels so excess oil is absorbed.
  8. Add more salt and pepper if needed (I also added Sriracha sauce to my patties right before eating them and it was a great combination!)
Notes
Tools you’ll need:
- Frying pan
- Spatula
- Mixing bowls
- Measuring spoons
- Knife
- Kitchen shears
- Cutting board

Salmon Parsley Patties

Salmon Parsley Patties

Salmon Parsley Patties

Salmon Parsley Patties

Salmon Parsley Patties

Salmon Parsley Patties

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