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Cumin Spiced Salmon Patties with Chipotle Aioli (gluten, grain and dairy free)

Just about everybody who has ever eaten salmon patties loves them. Not only is salmon a healthy meat (wild caught salmon that is) with all its omega 3 fatty-acids, it is a delicious one too. This recipes included Chipotle Aioli is subtly spicy and smoky and perfect for salmon patties! Most recipes for salmon patties call for bread crumbs or wheat flour as a binder - but not this one, which uses coconut flour for gluten-free salmon patties which are also dairy and grain free.

Note: Coconut flour is very absorbent and fibrous. I think it makes a great substitute for wheat flour or bread crumbs. However, because it soaks up so much liquid, you can sometimes end up with a dry and crumbly end result. That’s where the sweet potato comes in. It gives some moisture to the patties while also helping to bind the ingredients together. Don’t worry about the sweet potato flavor taking over the dish. You won’t even know that it’s in there!


Chipotle Aioli

2 egg yolks (preferably organic cage-free)
1.5 Tablespoons freshly squeezed lemon juice
1/2 teaspoon dijon mustard
A pinch of Himalayan or sea salt
2 cloves of garlic, minced
1/2 cup extra virgin olive oil
1 teaspoon chipotle powder
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika

Salmon Patties

4 6oz cans of wild caught salmon, drained
2 eggs, whisked (preferably organic cage-free)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Himalayan or sea salt
1 Tablespoon cilantro, finely chopped
Several dashes of Tabasco or your favorite hot sauce (add more or less to your liking)
2 Tablespoons freshly squeezed lemon juice
3 Tablespoons coconut flour
1/2 cup cooked and mashed sweet potato, about one medium potato
Coconut oil or ghee for frying

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)




1. Make the aioli first to allow the flavors to meld.

2. Add the egg yolks, lemon juice, dijon mustard, and pinch of sea salt to a blender and blend on high until just combined.

3. Add in the minced garlic and blend on high for 5-10 seconds.

4. Now comes the trickiest part - drizzling in the olive oil. Remove the cap in your blender lid and slowly pour in the olive oil with the blender on a medium high speed. This should take about a minute.

5. Scrape the aioli into a serving dish and stir in your spices.

6. Place into the refrigerator and prepare the salmon patties

Salmon Patties

1. Preheat your oven to 200 degrees F.

2. In a large mixing bowl, combine all of the ingredients for the salmon patties except for the coconut oil or ghee. Using a large spoon or your hands, thoroughly mix the ingredients and break up the large chunks of salmon. Let the mixture rest for 5 minutes.

3. Now it's time to form the patties. It is suggested that you use a 1/4 cup measuring cup to portion out the patties. Using your hands, roll the portioned out salmon into a ball, pressing and squeezing firmly. Place the ball onto a platter and gently press to flatten them slightly. If you see them breaking apart, just put a little more force into pressing them together!

4. Once all of the patties are formed, melt enough coconut oil or ghee in a ceramic non-stick pan to evenly cover the bottom. Once the fat is hot, add the salmon patties and fry for 3-4 minutes per side or until lightly browned. You will need to do this in batches. Keep them warm in the oven while frying the rest of your patties.

5. Serve the Chipotle Aioli along side the Cumin Spiced Salmon Patties.

This dish is great with a side of avocado and some sauteed zucchini or peppers. Enjoy!

Yields 4 two-patty entree servings (8 patties)

Original recipe and image source: http://www.deliciousobsessions.com/2014/05/cumin-spiced-salmon-patties/

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