Wild-caught salmon is one of my go-to’s when I’m incorporating animal protein into a meal. Salmon is one of the best sources of omega-3 in the world, which helps to reduce triglycerides, normalize your heart rhythm, improve circulation, and can help lower high blood pressure. It is also significantly safer than farmed salmon – be sure to buy wild-caught at the store to steer clear of antibiotics, heavy metals, and pesticides. I recommend frying these on a pan to crisp up both sides, but you can also bake these in the oven!
1-1.5 lb wild-caught salmon, skin removed
1/2 cup gluten-free bread crumbs
1 jalapeño, diced
1/2 small red onion, diced
1 cup spinach, chopped
1/3 cup crumbled vegan feta (I use the Violife brand)
1 T olive oil
1 T Dijon mustard
1 tsp garlic powder
1 tsp salt
1 tsp pepper
- Blend your salmon in a food processor to grind it up. Place it in a bowl, and set aside.
- Heat a large pan with 1 T of olive oil. Sauté the onion and jalapeño in the oil until soft (about 5-7 minutes)
- Pour the onions and jalapeños into the bowl and mix with the ground salmon. Add in the chopped spinach, bread crumbs, feta cheese, mustard, and spices. Mix well until fully incorporated.
- Shape the mixture into palm sized patties.
- Heat the pan again, and grill each side for about 5 minutes, or until both sides are as brown as you’d like.
- Serve, and enjoy!