The Dish | Herbed Salmon Patties

Quick and simple to prepare, full of fresh flavors — and gluten-free! — these patties are a great way to kick off a new year of healthy eating. Happy 2024!

  • 2 pounds canned pink boneless salmon, drained
  • ½ cup quinoa, cooked
  • ½ cup almond meal
  • 2 eggs, lightly beaten to combine yolk and white
  • 2 cups freshly steamed or boiled sweet potatoes, mashed
  • 3 large green onions, green and white sections thinly sliced
  • ¼ cup finely chopped fresh Italian parsley
  • ¼ cup finely chopped fresh dill
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon ground smoked paprika
  • 2 teaspoons Kosher salt
  • 1 teaspoon (or to taste) freshly ground black pepper
  • ¼ cup ghee or lightly flavored vegetable oil
  • Preheat oven to 400 degres Fahrenheit.
  • Line two baking sheets with parchment paper.
  • In a large bowl, mix together salmon, quinoa, almond meal, and eggs. Add the mashed sweet potatoes, green onions, herbs, and seasoning and mix by hand until all ingredients are combined.
  • Chill everything for 30 minutes.
  • Brush the parchment with the ghee or oil.
  • Shape ⅓ cup scoops of salmon mixture into patties about 1-inch high and place onto the parchment. Brush the tops of the patties with the ghee or oil.
  • Bake in the center of the oven for 20 minutes, then carefully turn each patty over and bake a further 10 minutes, until the patties are crisp and lightly browned.
  • Serve with side of seasoned mayonnaise (e.g. with lemon and Dijon mustard) or aioli.

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