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Eat This Now: Wild Salmon Patties

We’re kicking off 2018 with a protein-packed dish from certified holistic health counselor and cookbook author Pamela Salzman.


The new year is a wonderful excuse to start fresh. I try to promote less detoxing (best left for the springtime, when detoxing foods are in season and the weather is warmer) and more mindfulness about what you eat and how it makes you feel.

Cooking at home is your best bet to keep those resolutions. Try planning your menu every Sunday, so you always have the ingredients for a healthy option to make for lunch or dinner. Try to eat seasonally, which will keep your body and mind energetic and in tune with Mother Nature. Don’t beat yourself up about not being perfect. I have a 90/10 rule about food. Ninety percent of the time I try to eat the best that I can, and 10 percent of the time (which I save for the weekend), I eat whatever I feel like eating. It is helpful for many people to have some flexibility built into their diet so that they don’t feel guilty about enjoying a piece of birthday cake or stressed about eating a certain way all the time.  It’s what we eat most of the time that really matters. — Pamela Salzman

Wild Salmon Patties

Makes 8 patties

24 oz canned wild salmon, preferably without bones, drained
2 large eggs, beaten
2 tsp Dijon mustard
2 small or 1 large shallot, minced
2 garlic cloves, minced
Zest of 1 lemon
1 tsp paprika
1 tsp sea salt
Freshly ground black pepper to taste
Unrefined coconut oil or olive oil for sautéing

1. Place the drained salmon in a large bowl and break it up with a fork.

2. Add remaining ingredients, except oil, to the bowl and gently mix until combined.

3. Form into patties with your hands and place on a flat plate or small baking sheet. Refrigerate, covered, for at least 30 minutes or up to 1 day.

4. On a griddle or in large skillet over medium heat, warm enough oil to cover the pan 1/8-in deep.

5. Place the salmon patties in the pan and cook until golden brown on the underside. Carefully flip the patties. (I like to do this by sliding a metal spatula under a patty with one hand and flipping the patty against the side of the pan and allowing it to slide back down to cook the other side. This will help avoid splattering and breaking the patty.) Cook the other side until golden brown. (You don’t have to worry about whether the fish is cooked through, because canned salmon is already cooked.)

6. Serve warm with a side salad or on a rice bowl. I also like putting a little chipotle Vegenaise and some avocado on top.

For more recipes from Pamela Salzman, go to pamelasalzman.com. To buy her book, Kitchen Matters, go to amazon.com.

Photo: Courtesy of Pamela Salzman

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