Baby Spinach & Salmon Patties

This very simple dinner-for-one is quick to prepare and super delish! I'm having it tonight for the second time in a row, that's how good it is.

The recipe below makes one good sized patty. Double or triple amounts depending on number of mouths to feed. One tall can (14.75 oz) of canned wild pink salmon should make 3 good sized patties. If you're dining solo like me, keep unused portion of salmon in the fridge—ideally in a covered glass container to preserve flavor—and consume within 3-4 days.

Tonight, I served my Baby Spinach & Salmon Patty atop a simple shredded carrot salad, nestled alongside a sweet pile of fresh sliced heirloom tomatoes. The carrot salad was made with a peeled carrot, which I peeled further into shreds and then tossed in fresh lime juice with a dash of chipotle chili pepper plus a sprinkle of Herbamare seasoned salt for pizazz. Herbamare is one of my favorite salty condiments when it comes to dishes made with fish, eggs or avocado. (NOTE: SIBO peeps should always peel their carrots and other veggies, in order to reduce overall fiber content and avoid associated fermentation.)


Baby Spinach & Salmon Patties

1/2 cup drained, canned salmon
1/4 avocado, more or less (about 1 heaping Tablespoon, after mashing)
small handful of baby spinach, chopped
1 teaspoon lime juice
generous pinch each: black pepper, dill weed, cumin powder

Combine all ingredients in a bowl. Use a fork to mash gently until well combined. You don't want to oversquish the salmon, but rather strive to retain an essence of fluffiness.

Once well combined, form salmon mixture into a patty using your own two CLEAN hands. and fry in healthy fat of choice (a little bacon grease, butter, ghee or coconut oil) on medium heat, preferably in a cast iron pan if you have one, but stainless steel will do.

Flip patty after 5 minutes or so and repeat, to heat through and brown both sides nicely. Voila! Dinner is served :)