Salmon Patties + Sweet & Crunchy Autumn Side Salad

These salmon patties are one of my favorite fish entrees to make. They always turn out so nice & juicy and are a great alternative to a classic hamburger or meat patty. The celery and red onion in there give it just the extra flavor and crunch it needs!

I paired it with a nice and simple fall salad. It has seasonal elements & great flavors that pair well with fish. I also smeared some hummus on top of the patties for some added creaminess.

Salmon Patties + Sweet & Crunchy Autumn Side Salad

Serves: 4-6 patties

  • 2 lbs of skinned and boned salmon
  • 1 cup of roughly chopped celery
  • 1 cup of roughly chopped red onion
  • 1 egg
  • ½ teaspoon of each- salt, pepper, chipotle pepper
  • ½ cup of whole wheat flour
  • olive oil (for cooking)
  1. Add salmon to a food processor & pulse it for a few seconds. Remove the salmon from the food processor & put in the celery and red onion, then pulse for a few seconds.
  2. Add everything to a large bowl and mix with the egg , salt, pepper and chipotle pepper. Spread the whole wheat flour on a separate plate. Form the salmon mixture into patties then coat the patties in flour.
  3. Saute the patties in olive oil until light brown on each side.

Salmon Patties + Sweet & Crunchy Autumn Side Salad

Serves: serves 2 (as a side)

  • 1 cup raw brussels sprouts - cut into quarters
  • 1 can chickpeas
  • olive oil, salt, pepper and paprika (for roasting)
  • 1 honey crisp apple
  • 3 stalks celery
  • 1 tsp chipotle powder
  • 1 Tablespoon of honey
  1. Preheat the over to 400 Degrees.
  2. Lay the bussels and drained chickpeas out on a large baking sheet. Coat with olive oil, salt, pepper and paprika. Bake for about 20 minutes, shuffling things around halfway through.
  3. While thats roasting, cut the celery and apple into small chunks (about ¼ inch).
  4. Let the brussels and chickpeas cool for a few minutes, then toss with the apples and celery. Add the chipotle powder and honey.



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