Lunch on the autoimmune paleo protocol can be a tad challenging since it’s difficult to have time to cook in the middle of the day. Thankfully I work at home, so that makes it a bit easier, but it’s still not easy to take that much time away from the desk when you’re trying to clock client hours.
So I tend to default to salads with some sort of protein. If I don’t have some leftovers, then I often turn to something like tuna to top my salads with. But since I’m also trying to get more variety into my protein choices right now, salmon is also a good alternative.
Like the turkey meatloaf, salmon patties tend to need some sort of binder to keep them together. Traditional recipes usually call for eggs and breadcrumbs. I’ve been lucky to find some yucca-based crackers at Mission Heirloom, a paleo- and AIP-friendly resto in Berkeley, so I decided to experiment with those—and they work well as a binder! Lots of salmon patty recipes also call for mustardy sauces, but mustard is off diet right now, so I decided to try using horseradish instead, and that’s a good substitute. Finally, in lieu of eggs, to have some moisture for the crackers to bind with, I did not drain the salmon and I added a bit of bone broth to help bind the salmon and crackers.
These are really good on top of a salad.
1 can Wild Harvest salmon
½ tsp. minced onion
¼ fennel bulb, minced
½ tsp. lemon juice
1 tsp. horseradish
1 tsp. capers, chopped
½ tsp. dill
3 tbsp. smashed yucca crackers
2-3 tbsp. chicken bone broth
- Combine ingredients in medium-sized bowl. Add enough bone broth to help bind the crackers and fish mixture.
- Divide mixture in half and form two patties by hand.
- Fry in 1-2 tbsp. ghee, browning on each side. Patties are cooked through when they no longer feel mushy.
- Serve on salad greens or on their own.
Good salad ingredients include radish and avocado. And a squeeze of lemon, of course.