Classic Favorite
Salmon Patties with Lemon-Caper Remoulade
Quick Romaine Salad
Ingredients
- 3 (6- or 7.5-oz) cans wild Alaska pink salmon, drained and flaked
- 1 large egg, beaten
- ¼ cup avocado-oil mayonnaise (or use a homemade Paleo mayonnaise), divided
- 2½ tsp Dijon mustard, divided
- 1 Tbsp fresh lemon juice
- ¼ cup chopped green onions
- ⅓ cup almond flour
- ½ tsp garlic salt (or use salt)
- ¼ tsp cayenne pepper
- 1 Tbsp avocado oil
- 1 tsp capers, chopped, if desired
- 4 lemon wedges
Instructions
- Combine salmon, egg, 2 Tbsp mayonnaise, 1½ tsp mustard, lemon juice, onions, almond flour, garlic salt, and cayenne pepper in a bowl. Add another egg, if needed, for binding.
- Shape mixture into 4 large patties or 8 small patties. Cook patties in hot oil in a large nonstick skillet over medium heat 4 to 5 minutes per side or until browned and firm.
- Combine 2 Tbsp mayonnaise, 1 tsp mustard, and capers. Serve salmon patties with remoulade and lemon wedges.
Side Dish Ingredients
- 4 cups chopped romaine lettuce
- 1 tomato, seeded and chopped
- 2 Tbsp extra virgin olive oil
- 1½ Tbsp red wine vinegar
- ¼ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Toss together lettuce, tomato, oil, vinegar, salt, and pepper in a bowl.
Paleo Lunch Meal Plan
This recipe selected from the eMeals Paleo Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
