Traditional Meals for the Frugal Family by Shannon Stonger

Author:Shannon Stonger [Stonger, Shannon]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2020-02-20T00:00:00+00:00

Crispy Oven-Baked Salmon Burgers

Salmon burgers are one of our favorite main dishes and absolutely delicious with their browned, crisped edges. But standing over a skillet with a baby on your hip and a toddler at your feet isn’t always doable. So, I figured out a way to throw these salmon patties in the oven and walk away, knowing they will still come out golden and crisp.

Makes

24 salmon patties

½ cup (112 g) coconut oil, ghee or lard

2 large, pasture-raised eggs

½ medium-sized onion, minced

2 cloves garlic, minced

1 tsp sea salt

2 tbsp (30 ml) fresh lemon juice

⅛ tsp cayenne

2 (14.5-oz [411-g]) cans wild Alaskan salmon, drained

3 tbsp (21 g) coconut flour

Preheat the oven to 450°F (230°C). Drizzle ¾ teaspoon of the coconut oil into each well of two 12-well muffin pans.

In a medium-sized bowl, whisk the eggs. Add the onion and garlic and whisk together. Add the salt, lemon juice, cayenne and drained salmon. Mix everything well with a fork. Sprinkle with the coconut flour and mix everything together until homogenous.

Divide the salmon mixture into 24 equal segments, using a spatula or your hands. Compact each portion of salmon mixture into a patty and press it evenly into one of the prepared muffin wells. Repeat with the remaining mixture and muffin wells.

Brush the remaining coconut oil over each portion of salmon. Bake for 35 to 45 minutes, or until crispy and golden around the edges.

Remove from the oven and allow to cool for about 5 minutes before carefully removing and serving.

Serve on gluten-free bread (here) or alongside vegetables and rice.

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