So while I would love nothing better than to eat Cheesecake Fluff for all of my meals, every day, I know that there’s a little more to nutrition than that. It’s important to eat a variety of foods, and shit like that, right? I’ve said it before and I’ll say it again – while I like tinkering in the kitchen, I don’t like to spend hours at a time in there. Most of my meals are quick and easy. Not too long ago, I decided that Canadian Bacon and I needed to add a new staple to our diet: salmon.
Salmon is a powerhouse of nutrition, providing a healthy dose of omega-3 fatty acids. A 4oz serving provides a whole day’s worth of vitamin D (which is great for me, since I have a severe vitamin D deficiency) and half a day’s worth of vitamin B-12. It has magnesium, which is super important on keto, as well as B-6. It’s earned the title of “superfood.”
Moreover, you can buy 5oz packs of wild-caught salmon for anywhere from $0.99 to $1.50. Super duper cheap!
I like to grill, poach, or bake filets of salmon. But my absolute favorite way to eat it is to turn these packets into salmon patties. And you guys know that frying food on keto is a win/win situation.
- 5oz package of skinless/boness salmon
- 2T parmesan cheese
- 1T almond meal
- 1T flax meal
- 1T mayonnaise (boost up that fat content, yo!)
- 1t mustard (optional; I like the flavor it gives)
- 1 egg
- seasoning, to taste (I use Old Bay and/or Mrs. Dash, plus salt and pepper)
Combine all ingredients and mix together well. Sometimes I do this with my KitchenAid; sometimes I do this with just a fork. Whatever works. While mixing, heat a skillet with at least a half inch of oil in it. Or you can use a deep fryer if you’re being fancy. I use canola oil; you can use whatever. The oil’s hot enough when you can bounce a droplet of water off of it.
Drop the batter into the oil by the spoonful. Cook 3-5 minutes, flipping over when the underside is browned and crispy.
Remove cooked salmon patties from the oil and drain on a paper towel.
Don’t worry about cooking them to a certain temperature. The salmon that comes in those packets is ready-to-eat, so you don’t have to fear it killing you if you undercook it.
Serve with a side of broccoli or some other delicious vegetable. I like to dip mine in low-sugar ketchup. They’re crispy and hot on the outside, and soft and pillowy on the inside. They have that distinctive salmon flavor, with the consistency of crabcakes. And not only are they tasty, they’re also really cheap and fast to make – can you ask for more than that?
As always with my recipes, you can mix/match the almond flour / flaxmeal / parmesan cheese. I arrived at this ratio because I like the consistency the almond flour and parmesan give the salmon patties – similar to the cornmeal texture of non-keto salmon patties – and the flaxmeal adds an additional health boost. Not to mention, the parmesan and flaxmeal are quite a bit less expensive than the almond meal.
And at 444cal, 2g net carbs, 30g fat and 46g protein, these salmon patties are a great addition to the keto lifestyle. Just make sure you dump some butter on your broccoli to up your fat content! Or enjoy one of my Peanut Butter Cup Fat Bombs later as a dessert :)