This is a sponsored post written by me on behalf of Sprouts Farmers Market. All opinions are 100% mine. Salmon is by far one of my favorite types of fish. My Salmon Dill Zucchini Noodles are a regular on my plate. I think it is the dietitian in me that started my love affair with salmon. For me, when I know the health benefits of certain foods and see everyday how a healthy diet changes my clients lives, it makes it easy to love nutritious food. In fact it was that side of me that finally started eating sardines. I know most people aren’t willing to jump in and eat a can of sardines. I see the look on my clients faces when I mention them as an option. Salmon tends to be more widely accepted. Luckily wild caught fatty fish, like salmon, provides a great source of the anti-inflammatory omega-3 fats, EPA and DHA. I am always looking for delicious ways to include more of this healthy fish into my diet. Teriyaki Salmon Patties with Grilled Pineapple is just what you need to increase your intake of this amazing fish.
It is believed that about 90% of Americans are deficient in omega-3 fats (source), and about 20% have almost undetectable amounts in their blood. This can contribute to undesired inflammation in the body and lead to things like heart disease, immune system dysfunction, digestive disorders, poor brain health, and even weight gain. Salmon is an amazing way to get more EPA and DHA into the diet in order to support optimal health.
People tend to like easy things. Easy recipes that come together quickly. Foods that can be frozen for a convenient and quick way to get dinner on the table. This recipe delivers on all fronts. Salmon is one of the fastest cooking proteins. I have even been know to cook it from frozen in less than 30 minutes. You can easily double or triple this recipe and freeze the extra patties for those nights when you just don’t feel like cooking. In fact, just last night I reheated some leftover Teriyaki Salmon Patties and dinner was ready in no time.
- 1.5 pounds Sprouts fresh wild caught salmon (2-3 cups flaked)
- ½ cup packed fresh cilantro leaves
- 3 Tablespoons fresh chives, chopped
- 2 Tablespoons fresh ginger, grated
- 4 large garlic cloves, peeled and chopped
- 2 Tablespoons toasted sesame seed oil
- 2 Tablespoons apple cider vinegar
- 4 Tablespoons coconut aminos
- 1 pasture egg
- 1 teaspoon sea salt
- coconut oil
- 1-2 cups sliced pineapple, grilled
- 1 avocado, sliced
- Cilantro and lime for garnish
- Pre-heat the oven broiler on high.
- Cook the salmon fillet on a baking sheet just until cooked and easily flakes, about 15-20 minutes.
- Using 2 forks flake the salmon away from the skin and put into a food processor.
- To the food processor add the herbs, garlic, oil, vinegar, coconut aminos, egg and salt.
- Pulse the food processor to combine and chop all the ingredients together.
- The mixture should be slightly moist and hold together well when formed into a patty.
- Heat 2 tsp. coconut oil in a large sauté pan over medium heat.
- Using a 3-4 oz. scoop, place the mixture into your hands to form a round patty.
- Place the patties in the hot pan being careful not to splash yourself with the hot oil.
- Add 4 patties to the pan at a time depending on how big of a pan you use.
- Cook until the patties are golden brown on one side about 5 minutes and carefully flip to cook on the other side until golden, about another 5 minutes.
- Complete the cooking steps until all the patties are cooked.
- Serve with grilled pineapple slices, avocado, and sprinkle with cilantro and squeeze of lime.
- Store leftovers in the fridge for up to one week or the freezer for one month.