I took French in high school. That was dumb. I mean, it’s a cool language, and all, but not very practical. At least, for me. I don’t remember much. I speak un peu. There you go. . .that is about the extent of it. Uh huh. Well, maybe a little bit more, but what I should have taken is Spanish. That would have made sense. For practicality and because I’m kind of in love with Latin culture- music, food, traditions… If there is such a thing as a francophile, surely there is a latinophile. I will wear that badge proudly. And, yes, I will learn Spanish fluently one day. My friend, Jerry, told me way back when that he would teach me, and I’m still waiting. . .Jerry???
I don’t claim to make a lot of authentic Mexican dishes, but I like to put that spin on things often, with flavors and spices. This recipe has been in my head for a few weeks now, and I finally made it tonight. I like the inexpensive source of good, Omega-3 rich protein, wild caught canned salmon provides. Can I get real here for a moment? Thanks. I’m feeding a family of six, and buying quality, sustainable, USA fish is not as feasible as often as I’d like. Especially, in landlocked Indiana. If I had my way, I’d be buying fresh fish 3-4 times per week. But, hey…reality, and my reality is canned salmon, in between the fresh fish. That’s really okay, because it is good. With this recipe – really good.
These salmon patties are easily put together. While they chill in the fridge, make the salsa, and let that chill while you cook the patties. I pan-fried them in batches, and rested them in a 200* oven while cooking the rest. This won’t cook them any more, but will keep them hot until you serve. The tart avocado-mango salsa is a nice, creamy complement to the crispy, spiced salmon patties. Together, they offer a nice contrast. I doubled this recipe and my husband commented that he was happy there was some left over. Cinco de Mayo would be a great day to make these babies, but any day will do.
Chile Spiced Salmon Patties with Avocado-Mango Salsa (Click title for printable recipe)
Ingredients for Salmon Patties:
½ Tablespoon ghee, or butter
2 green onions, chopped
1 medium jalapeno, seeded and minced
2 cans (14.75 ounces) wild caught salmon, skin and bones removed
¼ cup almond flour
2 teaspoons chili powder
1 large egg
2 Tablespoons mayo
½ teaspoon sea salt
Freshly ground pepper to taste
Extra light olive oil, or coconut oil
Ingredients for Avocado-Mango Salsa:
2-3 small avocados
1 small red onion, diced (about ½ cup)
2 large mangoes, peeled and diced
1 cup loosely packed fresh cilantro, chopped
Juice of 1 lime
1 teaspoon salt
Heat ghee/butter over med-high heat in large skillet. Add green onion and jalapeno. Cook, stirring occasionally until vegetables are tender, and just beginning to brown, about 2-3 minutes. Set aside to cool. Gently crumble salmon into a large bowl. Add green onions, jalapenos, and the rest of ingredients, through pepper. Gently combine thoroughly with your hands being careful not to break up salmon too much. Take about ¼ cup portions and form into patties. Place on waxed paper or parchment lined sheet pan and place in refrigerator to chill for at least 20 minutes. While salmon patties are chilling, make salsa. Combine all salsa ingredients in a bowl and chill in refrigerator. Meanwhile, preheat oven to 200* and heat 2 Tablespoons of oil in the large skillet over medium-high heat. Gently press patties together again as you place in the pan. Cook patties for about 2-3 minutes per side, turning gently, or until golden brown and cooked through. Cook in batches, removing fried patties to sheet pan and add more oil to the pan, as needed.
Makes 12 patties.