Low Carb Keto Wild Salmon Patties with Remoulade

Written by Published on in Salmon, Seafood
Bookmark

Low Carb Keto Salmon Patties with Remoulade

Anyone who has been on a low-carb/keto diet will tell you that there are TWO big hurdles in cooking keto. The first one is how to thicken up sauces without flour or cornstarch and the second is how to hold things together (like meatloaf or meatballs or tuna patties). Flour is a natural glue and almond flour…is not. Enter – pork rinds. I KNOW! That sounds gross. BUT the protein in pork rinds acts as a binder and does a good job of soaking up liquid. Plain pork rinds don’t have a super strong flavor and can be mixed into most things. Including these Low Carb Keto Salmon Croquettes with Creamy Remoulade Sauce. It makes flipping them in the pan a much less nerve-racking experience.
No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Keto, Pescatarian
Servings 10 Patties

Ingredients
  

  • 3 5 lb oz pouches salmon or 1fresh 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
  • cup ¾pecan 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 tsp – 1/2cayenne 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 remoulade 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 remoulade sauce and lemon slices.

Video

Tried this recipe?Let us know how it was!

Comments are closed.