Have you ever done batch cooking? You cook extra food and then freeze enough to use for future meals. I do this often, pretty much whenever I have enough ingredients to double or even triple a recipe. Some of my favorite things to batch cook are soups, granola, bread and casseroles.
Salmon patties are a favorite around here. I always double the recipe to freeze half, but sometimes the other half doesn't even make it to the freezer. My kids need a snack or I don't get a recipe made so we have salmon patties again. Nobody minds. They are so tasty and flavorful, and they fill us up in the most satisfying way.
|Salmon patty sandwich|
Last week I sent Evelyn upstairs with the above sandwich for Justin while he worked. She came downstairs and said, "Daddy said, 'Ooh, this looks like a good sandwich!' " I wasn't surprised.
I like to use canned salmon to make these. It is cheaper and just as healthy. Salmon is a wondrous food. It is high in omega-3 fatty acids, B and D vitamins, and selenium (which can help boost your mood). It is a good source of protein and potassium. It protects against inflammation. It helps you feel full without weighing you down. In fact, it can even help reduce belly fat if you eat it regularly as part of a whole food diet.
Personally, one of the most satisfying things for me to eat is salmon with the skin on, along with another source of fat like avocado or olive oil, and a pile of vegetables. This helps me feel full but not stuffed, and it literally makes me happy. Maybe that is because salmon is so good for the brain.
|Salmon patty with avocado|
You can eat a salmon patty so many ways. On a sandwich with homemade mayo and avocado. In a lettuce wrap with cucumbers and sprouts. Over rice with soy sauce. On a salad with buttermilk dressing. Or just plain as a snack, because they are that good. My favorite way to eat it is on a salad piled high with avocado and a mayo-based dressing.
Although you can use salmon fillets, I find it works best and is easiest to use canned salmon. Most canned salmon is wild caught, but be sure to read the label to confirm. Additionally, most canned salmon includes the skin and bones. This is ideal. The skin has the highest concentration of omega-3 fatty acids and the bones have calcium. Once you mix everything together, you don't even notice the skin and bones.
As we head into November and the holiday foods are around the corner, consider salmon patties as a way to happily fill you up without weighing you down. It's all about balance, right?
|Batch cookied salmon patties|
Makes about 18 patties; enough to freeze half or have leftovers later in the week.
2 cans wild caught salmon, drained, with skin and bones
1 can (1 3/4 cups) pumpkin or sweet potato
1 cup almond flour or regular flour
1 yellow onion, minced
2 teaspoons cumin
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
optional buns, lettuce, avocado, mayo, or salad for serving
1. Preheat oven to 425 degrees. Prepare three baking sheets (I have the small, medium, large variety) with parchment paper or silicone baking mats.
2. Mix all ingredients together in large bowl until relatively smooth.
3. Using a 1/3 measuring cup, scoop up cupfuls, flatten the top, then plunk it down onto the baking sheets. Use the flat side of the measuring cup to press down into patties. You should get about 18.
4. Bake 20-25 minutes, flipping halfway through and rotating pans if your oven has hot spots.
5. Eat hot, or let cool and store for later. If freezing, you can use the parchment paper you cooked it on to wrap groups of patties and then put into a container or freezer bag. To reheat, warm in 350 degree oven for about 10 minutes.
Fall recipes I'm excited to make:
Until next time!