Jalapeño Salmon Patties with Avocado Broccoli Slaw
These jalapeno salmon patties are quick and easy to make and are the best healthy dinner paired with an avocado broccoli slaw. (low carb, gluten free, paleo)
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound fresh salmon fillet*, (skin removed and cut into large chunks)
- 1/2 cup almond flour
- 1 large egg
- 1 jalapeño pepper (diced)
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 2 teaspoons sea salt
- 1 teaspoons dried minced onion
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons olive oil
- 1 avocado (pitted)
- 1/2 cup plain Greek yogurt ((or sour cream))
- 2 tablespoons lemon juice
- 1/2 teaspoons salt
- 1 12-ounce bag broccoli slaw
Instructions
- 1
For the Jalapeño Salmon Patties
- 2
In a food processor (or a large bowl and a mixing fork), add half of the fresh salmon. Pulse a few times until there are no big chunks.
- 3
Add the remaining salmon and all the remaining ingredients except the olive oil and pulse together until combined. Form the mixture into 4 even sized patties.
- 4
In a large skillet over medium heat, add the olive oil. Place the patties on the skillet and cook for 5 to 8 minutes per side, until golden brown.
- 5
For the Avocado Broccoli Slaw
- 6
In a small blender or food processor, add the avocado, Greek yogurt, lemon juice and salt. Mix together until smooth.
- 7
In a large bowl, combine the brococli slaw and avocado-Greek yogurt sauce. Toss together to coat.