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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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![]() I think this is one of my favorite recipes yet. The outside is nice and crunchy with a soft inside. Even though the recipe calls for canned, fresh would be the best. Here's the step by step. http://www.kokoscornerblog.com/mycor.../my-entry.html or http://tinyurl.com/zmjgdfu In the meantime, here are the recipes. @@@@@ Now You're Cooking! Export Format Fried Salmon Patties Paleo, seafood 1 1/2 pounds canned sockeye salmon; boneless, skinless 1/4 cup mayonnaise; see paleo recipe 2 scallions; thinly sliced 2 large eggs; lightly beaten 2 tablespoons chopped fresh Italian Parsley 1/4 medium yellow onion; minced 1/4 cup coconut flour; divided use 1 teaspoon paprika 1/2 teaspoon dried dill 1/2 teaspoon kosher salt 1/4 teaspoon dried mustard 1/4 teaspoon garlic powder 1/4 teaspoon fresh ground black pepper 2 tablespoons ghee or fat of choice 2 lemons; cut into wedges Drain and break the salmon into small chunks In a large bowl, mix together the salmon, mayonnaise, scallions, eggs, parsley, onion, 1 tablespoon of the coconut flour, the paprika, dill, salt, dried mustard, garlic powder and pepper. Divide the salmon mixture into 8 equal portions, and form each into a patty roughly 3 inches in diameter and 3/4 inches in height. Place the cakes on a parchment-lined plate. Cover and chill in the fridge for at least 30 minutes to firm up the cakes. When you're ready to cook, spread the remaining coconut flour in a shallow dish, and lightly coat the cakes, shaking off any excess. Heat the oil over medium heat in a large cast-iron skillet. Once it's shimmering, fry the cakes in the ghee/oil for 2 minutes or until golden brown. Transfer to a wire rack to drain off any excess oil. Serve with lemon wedges and Louisiana Rémoulade if desired Paleo Mayonnaise 1 large egg yolk 1/4 teaspoon kosher salt 1 1/2 teaspoon fresh lemon juice 1 teaspoon distilled white vinegar 3/4 cup macadamia nut or avocado oil In a medium-sized bowl, whisk together the yolk, salt, mustard, lemon juice and vinegar for about 30 seconds, or until the yolk thickens and the color brightens. Pour about one-third of the oil in a slow, steady stream into the bowl while whisking the mixture vigorously for about 1 minute to create an emulsion. (a measuring cup works fine, but I like to drizzle my oil from a squeeze bottle, it helps to maintain a light steady stream) After the oil is incorporated, slowly add half of the remaining oil and continue to whisk rapidly. Once it's emulsified, repeat with the rest of the oil. You'll soon have a mayonnaise that's thick enough to hold it's own shape. Makes 3/4 cup Immersion Blender Mayo 1 large egg yolk 1 tablespoon fresh lemon juice 1 tablespoon water 1 teaspoon dijon-style mustard 1 cup macadamia nut or avocado oil Kosher salt Throw the egg yolk, lemon juice, water, and mustard into an immersion blender cup. Add the oil to the contents in the cup. Place the head of an immersion blender at the bottom of the cup and pulse away. As the emulsion forms, carefully lift and tilt the head of the immersion blender so that the mayonnaise forms evenly Season with salt to taste. If you are not using the mayo right away, cover and store in the fridge. It should keep for up to a week or two. Notes: Nom Nom Paleo Cookbook Yield: 4 servings ** Exported from Now You're Cooking! v5.91 ** @@@@@ Now You're Cooking! Export Format Louisiana Rémoulade Paleo, Sauces 1 cup mayonnaise; see paleo recipe 2 tablespoons dijon mustard 2 teaspoons capers; minced 1 1/2 teaspoons fresh lemon juice 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1/2 teaspoon ancho chili powder Stir together all the ingredients in a bowl until smooth and thoroughly combined. Refigerate the rémoulade in a covered container, and it'll keep for up to a week Notes: Nom Nom Paleo Cookbook Yield: 1 cup ** Exported from Now You're Cooking! v5.91 ** koko -- Food is our common ground, a universal experience James Beard |
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