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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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