Archive for February, 2012

Salmon Patties with Lemon-Thyme Cream on Wilted Swiss Chard

I recently got in on a bulk wild salmon purchase from Lummi Island which included some ground salmon. (You even got a free hat with purchase. Gotta love the freebies.)

On nights that I have classes at the gym I need something quick AND I’m a sucker for anything fried in butter, so tonight I tried my hand at some salmon burgers – turned out delicious!

KKF Salmon Patties with Lemon-Thyme Cream

1 lb. ground salmon

2 eggs

1 T Old Bay seasoning

2-3 T butter

For the cream:

1/2 c sour cream

1/2 T lemon juice

1/2 t lemon zest

6-7 sprigs of fresh thyme

Mix together the ingredients for the cream and set aside. Mix up the ground salmon, Old Bay, and eggs. Melt butter in a cast iron frying pan. Shape salmon into balls (as many or few as you’d like, I made 6). They will be loose and not really hold their shape at this point. When the butter is melted and hot, place the salmon balls in the pan and press down lightly to form patties. Flip after a few minutes of frying. When patties feel firm, they are done. Serve hot with lemon thyme cream.

Hint: if you used unsalted butter, you may want to add 1/4 tsp or so of salt to your salmon mix, or try adding it to the cream.

This was VERY fast. I got home from yoga, made this and wilted some swiss chard in bacon fat (heck yeah) and was done eating within an hour. Easy and delish, as a KKF fast food should be!

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Test subject Bill loves pork, so I’m always looking for new ways to make pork. He also has a tough time swallowing ground beef because of the gristle/connective tissue that’s often a part of beef…but not so much with pork! So ground pork is the convenience food of choice in our house.

I was inspired by this recipe over at AllRecipes. White sugar is something I avoid so every time I see it in a recipe I’m always tweaking to see how to get out of it. This turned out fantastic. I don’t even have a picture because they are GONE.

KKF Sweet n Sour Pork Balls

1 1/2 lbs ground pork

16 oz. tomato sauce

1 cup water

1/4 c maple syrup

1 T sucanat (you could use white sugar if you want, or increase the maple syrup)

1 T Worcestershire sauce

1 t Italian seasoning

1 t chili powder

1 t apple cider vinegar

1/2 t salt

Preheat oven to 350 degress. Form the ground pork into balls and place in a glass baking dish. Stir together all the other ingredients in a saucepan and heat lightly. Taste and adjust seasonings to your preference. Pour the sauce over the balls and bake for 45-60 minutes, depending on how big you made your pork balls.

We had this over rice with broccoli on the side. It was fantastic, used waaaay less sweetener than the original recipe, and was still pleasantly sweet.

When I make this again I’ll try to remember to take a picture so I can come back and post it!

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