everybody on the list in hinds from our cameo family calm and today I'm doing the first in the series that I'm going to call back to basics and it's just a simple quick dinner that is made with simple ingredients that are easy to source we're going to go totally paleo with this meal so no dairy in this at all and it's this one's also super cheap and yeah quick easy cheap paleo you could make it autoimmune paleo I love use almond flour and you could use some alternative flowers which I'll get to that as we get to that stuff in our recipe so tonight we're making salmon patties and previously I don't know if this video is up on YouTube we'll check on that but I didn't Facebook live where I made fish sticks and I use tuna and it's very similar if you google paleo salmon patties or salmon cakes you'll get tons of recipes lots of different variations and most of the variation comes in how you season them and so you can just season as you like and I'm going to give you some basics and then you can make adjustments based on your taste and your family's taste but the first thing we have to start with is our salmon and so I have a can of salmon this is wild alaskan pink salmon this came from Aldi actually if you have in all the grocery store where you are you haven't checked it out I would recommend that you check it out because they have a lot of great time that are so much cheaper than anyplace else certainly Whole Foods if you're buying all of your healthy food at Whole Foods you're spending an arm in the leg and all the carries a lot of produce a lot of organic produce whenever you're in a bind and you need a gluten free brownie mix or something like that send with your kids to school they have tons of gluten free products I don't personally recommend you eat them all the time but occasionally you need something like that and they they have lots of options so this camp salmon is one that I got it it's a couple of hours this is fourteen and a half ounces for my family for this is going to be enough if you have a larger family or some really big eaters you might need two cans not the bird Bob we just went to a bird park last weights up to cancer on my brain house you can't bird got two cans of salmon so I see there's a lot of liquid in here so I'm going to drain this out and I'll be right back okay so drain my salmon and you can start that you just with tuna salmon is a little more moist and I think the flavor is a little bit nicer in this kind of application that you can do what you like the one thing about salmon that isn't so nice is that most of the time it's going to come with the skin and the bones in so it comes out of the can just like this and you can sort of pull it apart you can see is actually whole filets in there and you can eat the skin and you can eat the bones a lot of people actually say to eat the bones because of the calcium they will go just smash up and sort of dissolve you have a niche into your recipe and that's true you can just mash them with a fork they're very tender so I'm not going to worry about getting every last one but I am going to pull the big ones out of there and I am going to pull the skin out because I personally think that's gross to have the skin in there but I think it's just because that's what we're used to if you look at a part of the world where you ate the skin probably not gross do you think it would be ridiculous to be taking the skin off so just sort of break it apart they really make it easy for you like I said these are whole filets in here it is wild Alaskan salmon just what you want canned is a whole lot cheaper than fresh the front lots and lots of recipes for salmon patties that will call for using a fillet or two fillets of salmon and fresh salmon you can absolutely do that salmon is pretty popular it's on the health radar these days so it's getting easier to find it on sale grocery store school carry it pretty regularly however it's not going to beat this price 14 ounces 14 and a half ounces is almost a pound and about the cheapest I've ever seen and I live in North Carolina about the cheapest we see wild-caught salmon on sale is nine dollars a pound so to get almost a pound for just a couple dollars like two and a half maybe three dollars that's a really good deal okay I'm really focusing on getting the skin out and not worrying so much about the bones okay think I got all the skin of your wash so I'm going to just mash this up and it will mash up the salmon kind of break up those place but it will also serve to match up the bed so if you have been reading you follow my blog and reading you hopefully have read some of my articles on insulin resistance that got me out back at the beginning of the year that they do the variety of blood tests basking in this one fasting glucose there's a lipoprotein panel put all of these tests together and come up with a score for insulin resistance in my sport was one point away from what they say is into one medicine and I was shocked of course this was right after the holidays I love to bake that we make lots of cookies in my house at Christmas and of course I ate the cookies are all paleo but I ate them they still had sugar in them honey and maple syrup is still sugar and so anyway I was dealing with this almost insulin resistance diagnosis and so carbohydrate pretty much off my radar these days so for this meal I'm going to have the salmon patties and I'm cooking up some broccoli and mushrooms that were very close to going bad in my fridge and I'll be making some rice for my family because they love it and I'm also going to make a yummy sauce to go with my salmon patties so we've chopped that we've met our salmon one can of salmon and I'm going to start adding in some flavors now so I had about five really big baby Brandi's up if you do not have these mini choppers so the Cuisinart I highly recommend it's one of my favorite kitchen tools I use it all the time I mean ever every day just about chopped nuts you can blend things make mayonnaise in it chopping up stuff like this I do it all the time there were a couple pieces that didn't totally chop up so just eat those my blade back in it and also have celery now sometimes I'll use squash from some mushrooms I put different things in my salmon or tuna patties I'm moving the mood for the flavor of celery carrots and onions it's real basic a lot of people have those ingredients running around I do want all of this chopped pretty finely because you want to keep the text I want to keep the texture consistent I don't want a family patty with a giant chunks of crunchy vegetables in there it just would fall apart it went hold together very well so have celery ferry all day my whole day but the past couple hours I've been caramelizing an onion there's my my skillet is dirty already and so I'm going to use about um about a third of a cup of caramelized onion the rest of this I'll just put in the fridge I'm making lasagna later in the week so that Carlos and be great in my lasagna and will save me some time so I'm also going to chop that up so that it's really fine my daughter as soon as I started cooking it Oh mom what are you cooking uh smells so good I please come have some it sure you can come has to come she came out with all this big skillet full with onions and she's netting all it smells delicious I can't wait to eat that so that was really exciting because usually my kids pick the onions out of everything so I'm going to eat these carrots I'm going to wash my hands and top my okay nice we can scrape all that out I don't want to waste anything onions because they're so soft a big inter chopped up completely like up like a raw onion wood but it's fine they chopped some and they're very soft so in my bowl I have a salmon I have raw celery raw carrots and a very well formalized onion now these flavors would be great just like this I'm salt and pepper today I'm going to can see it up just a little bit I'm noting some fresh ground pepper just to taste someone it actually tasted in a minute so the damage is gonna be a little salty because it's fish right so toss these together and then I'm going to season and I really like lemon and dill with fish so I'm going to put in a limited deal tonight I don't have any fresh dill in my garden but I had some dried dill my cupboard so I'm going to put in a measure my kids drop side of it keep an eye on what's going on out there so that's a quarter of a teaspoon of dill drug-dealers kind of wrong this is from last summer though when I was making pixels so it's lost a little bit of its potency so I put in a half a teaspoon of that I'm going to test this which means just scrape the outside of my lemon again this is another pretty indispensable kitchen tool it's a microplane it's less than ten dollars great for them and zest rating garlic if you want your car you know I can't chop up all that superfine some people can I'm not very good at that so sometimes if I want it super super fine I will grade it on microplane or thumbs on cheese or fresh nutmeg again this is another tool that I use I mean almost everybody the very outside of that and now I love coconut aminos it's our paleo soy sauce alternative it's a fermented coconut product it just adds a lot of flavor I'm going to put in about a tablespoon of that my daughter loves it so add it to a lot of different things and now I'm going to taste this mixture and I have some Old Bay seasoning here which is gluten free you have to look it up on their website they they say celery salt spices including red pepper and black pepper and paprika so because of that spices I had to look it up so it is gluten free and I believe it's corn free out there they're not putting corn starch or anything like that in it but if you are following the autoimmune protocol and you know that nightshades bar you said this would contain action so you wouldn't want to use the old bay you just taste it for seasoning I'm going to add an egg that lemon is really good I can taste god I'm going to fit in a little old a because I like that whole thing has a little bit of heat to it so you know one of those mystery spices is a cayenne pepper paste again it's good I want a little bit more of this I want to measure it so I don't end up putting in too much so I probably didn't even put in a quarter of a teaspoon before so I'm going to put in a quarter - yeah I'm going to crack in an egg sure it doesn't smell bad and stir this around I saw I was looking at recipes for salmon patty if I get some inspiration from some other good cooks and see just what people were putting in there pretty basic ingredients but the one thing I was surprised by was a variation the number of eggs a lot of people what people diffused one egg but there were quite a few that add up to three or even four eggs or one can of salmon which I like a lot to me I'm using one that's pretty moist and I'm going to put a little bit of almond flour in my mix now you have a couple choices I think this will stay together pretty well just like it is I'm going to add a little bit of almond flour it's a few minutes ahead of dredging it in sort of battering it you can you could do that too if you want more of a real crispy almost threaded feel to the outside of your salmon patty let me use my spatula this sweet just fold this in notice I tasted for my seasoning before I out of my I will take something with raw again as long as I know I have good fresh eggs and they're they're not bad but I just would I don't know I'm kind of in the habit of tasting before I put the egg in so you want it to hold together and that puts together really well in my opinion adding you know dredge we may be in a beaten egg and then some almond flour doesn't really add anything to the salmon patty so that's not something that I'm going to do but if that's and you would like to do it is good I mean to make some nice crunchy outside but this will also get brown and crispy and delicious we're going to pan saute them so what I'm going to do tonight is make smaller ones almost like nugget size so that's probably an eighth of a cup and I'm going to use a little scoop to make it easy on myself and I'm just going to go ahead and make up all of my patties and then when my husband calls instead of on his way home I will start cooking them now if you're in a hurry I would make bigger ones if you have time and make smaller ones this would be a great thing to make ahead of time you could go ahead and cook them entirely ahead of time or you could do all this prep work the night before or in the morning before you go to work or you know if you're a stay-at-home mom or dad just do it at lunchtime whenever a lot of times if I do prep for dinner I do it at lunchtime that's just what works for me to do what works for you so that you can feed yourself and your family a nutritious meal at dinnertime whether that means you cook up over the weekend or in the morning whatever just think about it a plan so that you can feed your family well even though I use my scoop to scoop them out I'm going to just compress them a little bit in my hands see this one has this piece of caramelize that you kind of sticking out I'm just stuff it down in the middle there's moisture in there I can feel it as I'm squeezing them and that's good that means that they won't be dry cooked that's all the raw celery and carrots four or five for my husband and I two or three for my kids and you how hungry they are you're outside planting which means you're not inside saying they want to snack as soon as they smell food cookie they're all of a sudden hundred and almost dinner I'm going to store my caramelized onions into a bowl as I've just gotten out my ingredients to make my sauce I realized that I wanted to put some Dijon mustard in my salmon patties and I didn't so that's okay we'll put it in there next time just add a little bit so we'll make sure that in our sauce here's some homemade mayonnaise and the sauce is really yummy so I've got probably about 1/2 cup of that and if you don't make your own mayonnaise show it it is super easy I have a video for it just to show you how easy it is I'm aching all the time because the only mayonnaise on the market that I'm aware of that uses what we would consider a safe oil is one called primal kitchen and face avocado oil and it's very good but a little jar of it I think smaller than this court jar is $10 so that's really expensive mayonnaise is a great base for all kind of sauces salad dressings you know egg salad chicken salad we use it all the time and I want to control the oil that I'm eating the one of the worst things for us that I think people don't realize and actually eat a lot of are these super oily refined vegetable oils like canola oil safflower oil sunflower oil corn oil vegetable oil all of those are super inflammatory and the mainstream diet media has told us that that's what we should be eating and that is not right so I make my mayonnaise typically with a really light olive oil that's very light in flavor this particular one has a little more of a yellow color to it because I had a deeper color of olive oil this is avocado oil and I'm going to fry in I thought about frying my salmon patties in coconut oil but honestly I just don't like my food cooked in coconut oil it's really good for you it's a great healthy fat but I don't like the taste of it cook I'd rather to see the spoonful of it I did cook my onions my caramelized onions in coconut oil and that's enough of that flavor for me so I'm going to cook my patties in avocado oil so while that oil is heating up I want it to get where I could flick a little piece of water in and hear it sizzle watch what I want I'm all set got a choice go on I'm cooking some rice for my family so in my back to my sauce I have my mayonnaise I'm going to put a good dollop of deshaun mustard in there a good teaspoon and I'm going to taste it and see how how it is I might you add more scoop I forgot I want to put all day in this instead of pepper okay it has celery salt so I may or may not need to add you more salt you might put a little bit of my coconut aminos I'm some of the same flavors that are in my salmon patties and salt and then this is a zucchini relish that I made with zucchini out of my garden last summer it's your Keaney and onions and bell peppers and it has sort of a yellowish orange tint to it because it's seasoned with tumeric is really yummy so instead of pickle relish are you signs you see brush tannin okay this stage it's probably enough relish I'm going to taste with my relish thin I can't probably taste sometimes you don't like my sauces kiss me a little pepper on the back in there so I'm going to put a little extra all day and it will give it a little bit of a kick I'm innocent never like that all right so I said this in the fridge since it's made with mayonnaise what was the persimmon I'm cooking my rights in some bone broth that I made about a month or so domes in the freezer and also the okay that's fizzling a little bit let me put one in see what happens when I put them in I'm gonna flatten them down no it's not sizzling I need that to get hotter we turn this up and we'll just wait I'm gonna start my veggies on this one so we'll turn that up turn that'll medium I'm going to cook my veggies in my hot oil I'm going to put a little bit of some really good quality grass-fed butter in at the end that get hot here I can hear it you hear it this one busy yeah my fingers starting to go get the rest of these guys in however many will fit I'm going to do two batches they're about the size of mm bigger than half dollar nice appetizer side you were having a party I'm gonna give those two clubs together want them to get nice and brown or smelly no okay get my veggies going strong get everybody coated with the oil and the salt and pepper and then I'm going to put a lid on and let it steam for just a minute yeah and I'm cooking a smaller spatula because high human eyes are small they're cooking really fast now we turn that down a little bit to help pretty Brown once in tinker are good ones on the outer rim quite ready to flip I'm going to give them all a little skin around evenly on all sides okay so I turn my oven on 350 this is called a quarter sheet pan I love these hands I usually use the half sheet pan obviously twice inside what I date with a lot but this quarter size is really useful for a lot of things and so what I'm going to do with it now is these brown I'm going to put them on this tray and I'm going to put them in the oven and that way they will cook all the way through I'm browning the nicely here on top of the stove for my little source go here don't cook all the rest the way through in the oven and be hot and crispy when we're ready to eat dinner he's being all nice and brown that's our onion the top yeah I'm fading them I should take one out just add more your skillet there's plenty of oil in there if you want it to be completely hands-off which frankly sometimes I want that I would make these completely in the oven I would probably cook them in a little bit of a higher temperature one of my tricks for getting something crispy in the oven is to heat the pan while you're heating the oven so then when you get your patties ready you put them on a really hot baking sheet you know kind of make that frying sound and you end up with a nice crispy outside just like you have fried them but hands off and uses less oil if that's something that for for whatever reason you're trying to eat a little bit lower fat in my case I'm doing lower carb and Clementi effect sort of a paleo ketogenic diet you have a favorite nonstick skillet that doesn't get Warped and doesn't have the Teflon coating that has the ceramic a lot of these newer supposedly healthier coatings I would love it if you would leave a comment and tell me what brand specifically what it is that you're using because I have the hardest time with nonstick skillet is usually I'll use a stainless steel or cast iron for something like this but really don't want it to skip I need to use a nonstick and I just cannot find one that I really like I had an all plaid which you're familiar with all clad together they make very high quality cookware and it was very expensive and it did last longer than some but it was that Teflon and it eventually just started scratching off like all the rest and I throw it out cookies alone so I've kind of gone the way of less expensive for my nonstick skillet in an expert to you know if I'm going to going to last a year I'm going to throw it out why spend all the money but then they work with this pump you can see how the oil is also around the edge and it's dry in the middle that's irritating to me I can't understand who you are can you test it my knife let that go a little bit longer throw in a dash of water the little Fiji and a splash of MSE this abrasive handy box flash of coconut aminos I'm going to put the lid back on I want them to be done and then at that point I will turn off the heat and leave it until right when we're ready to eat and then I'll turn it back on so everything crisps up nicely because I'm on this little stove top burner I'm having the movies around a little bit more of it maybe you cook with a stovetop burner or a countertop run or this at home too we don't all have six burner super fancy stove top so sometimes it's a little bit but I mean you have to move things around that's okay just stay on top of it the first one I put in here let's take a bite of your mo taste the lemon is so good mmm really really yummy hi the best one that made it's one of the problems with being an experimental cooks it does not like to follow instruction is that I tend to just kind of make things up as I go along and they'll also make things like that same way twice and if it's really good then I want to make it again exactly that way if I have written it down how do I look nothing is going to be hurt if I have to flip them over a couple times spin him around this one the only thing in there that wasn't cooked was the egg and between this little frying and being in the oven for a few minutes he'll be totally cooked so that's kind of fraud mommy just want them nice and brown on the outside Easter my buddies began the time I said pretty green touch rim of a board I will taste him for see buddy he jumped out of the pan this method actually actually tasted broccoli that's the one I don't want to get too soft it's my broccoli perfect turnout okay so nice and pretty and brown two four six eight ten twelve fourteen sixteen eighteen of those that's perfect for my family of four supposedly my son is going to have a growth spurt one of these days so he'll probably eat a whole batch by itself and that happen so we'll have to up the ante there but for now single batch works for us okay dinner's ready so our salmon patties are all cooked I turned my veggies on high they're all steamed through just how I like them I just want them to get a little caramelization on them because it's that cakes good and I told you the beginning I was going to put a little breast fed butter in there to finish it but I had about a tablespoon of the avocado oil left in my skillet from sauteing my favorite patty I didn't want to waste it so I just threw it in there it'll taste a little bit like famine but that's okay because we're eating salmon with it so those are sizzling and I'm just going to plate these up so that they look nice go ahead and show you a dinner as well so let's see I am hungry cuz I did all that cooking so I'll probably 5o it is to make this look pretty but that one on there and always will happen and so my sauce or mayonnaise and my key relish mustard you give us some women in there too so one juice from your lineage that you destined to go in the patties that would be really good and some rice sort of family whether this one was mine it won't be mine for that I want you breast we do it we'll give it to the dad so that rice is just plain white rice but it's cooked in a big homemade chicken bone block so it has a lot of flavor we'll give him a little sauce but I know he likes it there you have a great balance dinner is really inexpensive I use that stuff from the pantry my bed jeez were about to go bad salmon patties are little so that's kind of fun for the kids I just have to taste one with the sauce they're so good I hope the kids won't like them because then that will be more for me that's it thank you everybody can find the recipe on my website our family of family room .
Video Description:
Super fast, easy and inexpensive recipe for salmon patties.
