Salmon Patties with Celery Root Puree + Lemon Dill Aioli

Posted by Danika Brysha on

 ALL RECIPES ARE: WHOLE30 APPROVED AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 

Just because you don't live in Southern California or meal delivery isn't doable for you, doesn't mean you can't enjoy your own Model Meals at home. The "model" in Model Meals is about being role models. TEACHING you to create this lifestyle for yourself. So here we are with another great recipe!

Everything in this recipe can be prepared ahead and served later. It's also pretty fast and simple. So you can take a little extra time in the morning, and have a delicious healthy meal ready to throw on the stove when you walk in the door that night. Or let's be honest, you can double fist these in the car between meetings too. Win Win. 

Prepare your salmon patties first. Be sure to choose wild-caught salmon whenever possible. We steam our salmon, stuffed with lemon and herbs, but you can cook yours however you like. You can even use canned salmon if you don't have access to a fresh wild-caught fish.



Things taste better when you get to make them with your hands. Have fun with your food. Give it some love. Perks of being in your own kitchen? You don't have to wear these creepy blue gloves. 


After you make your salmon patties, they can be stored in an airtight container in your freezer for a whole month! So stock up on salmon and make some extra patties to have on hand for protein emergencies. You know the ol' P.E. You know it well.

And what the hell is celery root? Well, I'm glad you asked because it's a pretty underrated ingredient. It is an excellent source of riboflavin, calcium, Vitamin B6, magnesium, phosphorus, and an excellent source of potassium, Vitamins A, C, and K, as well as dietary fiber. And even if you don't know what those things are, just know that your body does and it loves em'.
The third component is the aioli, which is really just a fancy way of saying "I put flavors in my mayo". We make many varieties of aioli with our organic house mayo. If you have never made your own mayonnaise, you should try it. It takes a bit of skill but once you get the hang of things you'll be dishing out aioli in little mason jars like you're on Oprah's Favorite Things. In the meantime, Primal Kitchen has got you covered with their avocado oil mayo.
 Serves 2
Salmon Patties
8 oz wild caught salmon, cooked
1 large organic egg
1 oz almond flour
2 tsp fresh parsley, minced
1 tsp fresh dill, minced
2 tsp shallot, minced
1 tsp sea salt
1/2 tsp ground pepper
 
Celery Root Puree
2 celery root bulbs, peeled and cubed
1 quart water
1 TBSP ghee
1 tsp sea salt
 
Lemon Dill Aioli
4 oz mayonnaise
1 tsp fresh dill
2 tsp fresh lemon juice
 
Garnish
Fresh dill
Lemon wedge

 

For the salmon patties

Place the salmon in a medium bowl and flake with a fork to break up the flesh. Pick out any visible bones. Beat the egg and add to the salmon. Stir until salmon is fully coated. Add the almond flour and mix well. Lightly incorporate remaining ingredients.

Prepare a plate or small baking sheet with parchment paper.

With your hands, form the salmon into four 2 ounce patties. Place them on the parchment paper and put them into your freezer for 10 minutes to firm up before you cook them. (These patties can remain frozen for up to one month before they are cooked. Make sure they are stored in an airtight container if you choose this option.)

Place a liberal amount of ghee (or cooking fat of choice) in a sauté pan over medium heat. Once the fat is hot, place the cold patty in the pan and cook 3 minutes per side. Make sure to only flip once.

After you remove these from the pan, place them on a cotton or paper towel to absorb any excess oil.

For the celery root puree
Place the peeled, cubed celery root, salt and the quart of water into a pot over high heat. Bring to a boil, and keep at a boil until the root is tender. This should take 15 to 20 minutes. Drain well with a strainer and transfer the cooked root to your food processor. Add the ghee and more salt to taste, then puree away. This can be served warm or cold, so feel free to make it ahead of time.
 
For the aioli
Mix all ingredients together in a small bowl. Serve chilled

 

 

 

 

 

 

 

 

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