Skillet Salmon Burgers

There are so many health benefits to eating salmon.  However, that pink fish can be hard to obtain fresh and inexpensively.  My husband doesn't care for it much.  I like it.  Salmon isn't my favorite fish but seasoned and cooked properly, it becomes a tasty, good-for-me meal.  I have finally found an easy, cheaper way to cook with it.  I plan on making this a regular lunch rotation for me.  This recipe surprised me at how good it was!  I hope you enjoy it too.



Skillet Salmon Burgers
(Makes 4 patties)

1 can (14.5 oz) of all natural, wild caught packed salmon, packed or caught in Alaska if available - read ingredients carefully and ensure that all you are buying is salmon.  I used a Chicken of the Sea brand for the recipe
2 eggs - preferably from pasture raised chickens
2 Tbsp coconut flour
1 tsp onion powder
1 tsp garlic powder
1 tsp ground mustard
1/2 tsp lemon pepper
1/2 tsp sea salt
1/2 tsp cajun spices/seasonings (optional)
2 Tbsp lime juice, all natural

*The above list may look like a lot but it's just a variety of seasonings and spices.  You can alter them to fit your taste buds. 

Open your can of packed salmon.  Drain it carefully and rinse lightly too.  I put mine in a strainer and poked through it with my fingers to get out any bones or skins.  (I found several small pieces so I highly recommend going through your can of salmon too!)

Place your sorted salmon in a medium size mixing bowl.  Mash and pat down.  Add in your two eggs, coconut flour and all the seasonings.  Stir and blend well. 



Pour in the lime juice last.  Combine and stir again. 

Use your hands to form four salmon patties.  Set aside. 



Grease a skillet lightly with olive oil.  Set heat to medium.  Cook your salmon patties, about 7-8 minutes each side.  Or until your desired darkness.  I like mine almost well done.

Serve over salad or simply eat as is with a seafood dip (mixture of organic ketchup, mustard and mayo).  Soo good and great for you! 

Note: These freeze well too.  Make more than what you need and freeze several patties.  Reheat in the microwave or on the skillet again. 

 

Primal Skillet Garlic Shrimp

This dish is so easy to make and best of all it takes minimal time and ingredients.  Easy and Fast.  My kind of recipe.  Here you go....

Skillet Garlic Shrimp

1 pound of shrimp, wild caught
3 cloves of garlic, minced
1/8 cup of extra virgin olive oil
sea salt
1 Tbsp of real butter (optional) - you can substitute olive oil or coconut oil if you have dairy issues

Serve with or over about 3 cups of primal rice

Peel your shrimp completely.  I run mine under cool water as I peel each one.  Rinse them well.  Place them in a plastic storage bag.

Mince your garlic cloves directly into the storage bag with the shrimp.  I have a handy-dandy garlic press gadget.  :-)  Add in the olive oil, pouring it directly over the shrimp.  Sprinkle in the sea salt (about four or five dashes should do). 

Close your storage bag (or container or whatever you use).  Shake and mix up your shrimp with the seasonings.  Move it all around so the shrimp are coated well.

Marinate it for at least an hour.  Do several hours or all day if you have the time.  The longer the better, especially if you love the garlic flavor and smell.  I left mine out on the counter at room temperature for about three hours.  Like this:



Heat a skillet on your stove to medium heat.  Place the 1 Tbsp butter in your skillet.  Or if you're dairy-free, use olive oil or coconut oil instead to coat the pan.  Spread the butter or oil around.  Then place your marinated shrimp in the skillet. 

Cook for about four minutes on medium heat.  Then reduce heat to low and cook for about another 3-5 minutes or until shrimp are tender.



Serve this with or over the cauliflower rice I've shared with you in the past!  It goes perfect together!  We ate ours with sauteed spinach and sweet carrots.
 
Dee-lish!