WFD: Pecan-crusted Salmon Patties

17 Mar

Salmon is a staple at our house, and often when we have leftovers I form them into salmon patties to serve for dinner the next day.  Last night was one of those nights, but I was missing the almond flour to use as a binder in the salmon patties, so had to think outside the box (I cannot use normal breadcrumbs or crackers!).  I wanted a nice crisp coating to the patties, so I made the mixture a bit wet, and used finely ground pecans as an outside coating to keep everything together.  Then, I baked them in the oven instead of fried them in olive oil, and served them with homemade Alfredo sauce.  Whole-wheat spiral noodles with Alfredo sauce, fresh grapefruit, and a salad finished off the meal.  Voila!!!  A dinner that the whole family loved!

So here’s what I did:

Pecan-crusted Salmon Patties

“Salmon Patties” is really a dish where you can toss in a ton of different things, and they usually turn out great.  I don’t usually measure for these, so my quantities are best guess.  🙂  I used my Ninja to finely chop most of the ingredients.

  • For last nights patties, I had some Parmesan cheese and Tillamonk White Cheddar (about 1/8 cup each) that I started with (I just throw the chunk of cheese in the Ninja and it turns out great!)
  • Then I added some leftover quick crackers (less than 1/8 cup ground up)
  • I wanted to sneak in some veggies so I took two stalks of limp celery (a good use of something that is soon to be thrown out!), and hand-chopped them fine
  • 2 eggs and some salt and pepper came next
  • Last came the salmon, which I put in the Ninja until it was crumbled fine, and then mixed everything by hand in a bowl
  • I took about a cup of pecans and ground them up fine.  Then, I formed palm-sized patties (they wanted to fall apart because of the lack of a binder, so be careful) and pressed them into the ground pecans on both sides

Place the salmon patties on a baking sheet in the oven at 350 for about 20 minutes.  The bottom of the patties got nice and crisp, but I wanted a crisp on the top as well.  So, I turned the oven to high-broil for a few minutes.  That’s it!

Alfredo sauce

This is a great replica of Alfredo sauce, and my entire family loved it last night!  I served it over the salmon patties, and for the kiddos poured some over whole-wheat noodles.  They thought it was great!

  • 1/2 cup butter
  • 1/2 cup dripped yogurt or yogurt cheese
  • 3/4 cup fresh grated parmesan cheese

Melt the butter in a heavy saucepan.  Add the yogurt one dollop at a time, whisking each one until smooth.  Keep the heat up and add the parmesan cheese.  Cook over meduim-high heat, stirring often, until it’s time to serve.  Generally I make this about 10 minutes before I want to serve dinner.  If you let it sit for too long, it might separate.


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