Salmon Croquettes

Salmon Croquettes

15 oz Wild Salmon, canned or fresh poached
1/2 cup and 1/4 cup gluten free bread crumbs or nut meal
1/2 cup homemade mayonnaise
1 tsp mustard
1.5 cup freezer stash veggies **
2 pastured eggs
1/4 cup coconut oil
Squeeze of lemon
Pinch of salt

Add salmon, veggies, mayo, mustard, eggs and 1/4 cup bread crumbs into a food processor and pulse until finely minced. Add a squeeze of fresh lemon juice and salt to taste and mix well. Place 1/4 cup of breadcrumbs onto a small plate. Roll salmon into patties and then into crumbs to coat. Cook in coconut oil over medium heat in a pan for 3-4 minutes per side. Patties can be frozen before or after cooking for future use.

**Keep a stash of freezer veggies ready to go!
Buy fresh organic veggies, dice them small, and add to a bag in the freezer.
Choose vegetables that work well for a variety of uses. such as:
onions, peppers, shiitake mushrooms, carrots, celery, kale, spinach, baby bok choy, leeks,
dandelion greens, cabbage, and fresh herbs such as parsley, cilantro or dill.

Lemon Salmon

Lemon Salmon

Wild salmon, fresh
lemons
dulse (seaweed)
Celtic salt
pepper

Place salmon skin side down in an oven safe dish and add just enough water to almost cover. Slice lemons and squeeze juice in, leaving lemons placed on the salmon. Add dulse sprinkle topping
and salt and pepper to taste. Cook at 375 for about 10 minutes, or until desired readiness. Serve atop mixed greens.

Recipe can be altered with many different spices and herbs, but as written is a simple salmon preparation that fits with most side dish flavors.

Ginger Fish Soup

Ginger Fish Soup

2 quarts fish stock
2 sweet potatoes, cut to bite size pieces
1 large daikon radish, cut to bite size pieces
1 large parsnip, cut to bite size pieces
1 shallot, sliced
1 bunch collard greens, ribbon cut
1.5 lbs petrale sole (or other favorite fish)
2” piece of ginger, chopped
1/2 cup seaweed, such as nori, sea whip, or kombu

In a large crockpot, add stock, seaweed, and vegetables and cook on high for 4 hours. About 20 minutes before time is done, add fish and re-cover pot. Enjoy!

Dashi

Dashi

2 quarts water
4” dried kombu (seaweed)
4 ounces bonito flakes (dried fish)
1 tsp vinegar

In a large stockpot, add water, vinegar, and kombu and heat on medium. As the water starts to come to a fast simmer, but before boiling begins, remove the kombu and add the bonito flakes. Simmer on low for 2 hours, but not longer than 4 hours. The flakes will fall to the bottom of the pot when the dashi is ready to be strained. Use a fine mesh strainer to remove flakes from dashi.