Low Carb Keto Salmon Patties with Remoulade
A quick budget friendly keto recipe for busy weeknights
Servings: 10 patties
Calories: 301kcal
Ingredients
- 3 5oz pouches salmon or 1 lb fresh cooked salmon, flaked and drained
- 1 egg
- 1 cup crushed pork rinds
- 1/4 cup heavy cream
- 3 T. minced onion
- 1 clove garlic minced
- 1 Tablespoon chopped fresh dill if you can’t find fresh dill I recommend you use about a teas. of dried along with the fresh parsley
- 1 Tablespoon fresh minced parsley
- 1 Tablespoon Dijon mustard
- 2 Tablespoon lemon juice
- 1/4 tsp. Tabasco
- salt/pepper
- ¾ cup pecan meal or almond flour
- 1/2 cup coconut oil
For Remolaude Sauce:
- 1/3 cup mayo
- 2 Tablespoon sour cream
- 3 Tablespoon chopped dill pickle
- 1 Tablespoon chopped fresh parsley
- 1/2 tsp. minced onion
- 1 teaspoon capers drained and chopped
- 1 teaspoon stone ground mustard
- 1/4 – 1/2 tsp cayenne pepper optional
- 1 teaspoon lemon juice
Instructions
- In a large bowl, combine all of the ingredients for the salmon patties except the pecan meal and the coconut oil. Mix together well and shape into 10 patties about 2 inches wide and one inch thick. Pour the pecan meal to a wide dish and “bread” each salmon patty on both sides. Set aside on wax paper lined dish and continue with the rest.
- In a small food processor, puree all of the ingredients for the remolaude sauce. Taste for seasoning and then set aside.
- Heat the coconut oil over medium heat until melted. Add the patties in, making sure not to crowd the pan (I can fit 5 patties at a time in mine). Brown on each side for 3-4 minutes or until the pecan crust is nice and browned. Remove to a paper towel to drain and repeat with the remaining patties.
- Serve immediately with a side of remolaude sauce and lemon slices.
Nutrition
Calories: 301kcal | Carbohydrates: 2g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 342mg | Potassium: 156mg | Vitamin A: 240IU | Vitamin C: 2.6mg | Calcium: 149mg | Iron: 0.8mg