Salmon Patties with Dill Sauce


Okay, so I have been lying to ya’ll – last week I was posting from Florida! I know, I know I am a terrible human being. However, this time around in Florida I was not soaking up the rays & drinking at a bachelorette party…not even close. I was soaking up baby love & drinking aloe water (weird, but true).

One of my besties just had a baby boy (shout out to Walker!) & I wanted to take in some chill time with momma & baby boy. While I was down there we whipped up some tasty dishes, a few were stored in their freezer for later dinners but mostly all were consumed by us :). I made a batch of my coconut macaroons, she made a quinoa breakfast (post to come tomorrow) & this – salmon patties with dill sauce! Honestly, this recipe had me at dill – I love dill! It actually reminds me of my Grandma

Enough about my life & on to the main event…

  1. Preheat oven to 375degrees, set 1lb salmon on lined baking sheet, bake til flakey (~15minutes) & let cool
  2. In a skillet add 1T EVOO, 1 chopped yellow onion & 1 stalk of chopped celery – cook until softened then add 2T fresh diced parsley & remove from heat
  3. Once salmon is cool place it in a large bowl (remove skin & any bones) & flake apart with fork
  4. Add in 1/2C bread crumbs, 1 egg, 1 egg white, 2T dijon mustard & 1/2t salt and pepper – mix well & form into 6 patties
  5. Heat on stove top til each side is golden brown

Now make sure to leave time for the best part of this dish, well I think its the key player in this game – the dill sauce!

  1. Grab a small bowl & combine: 1/2C vegenaise, 2T heaping fresh dill, 1T fresh lemon juice, 1t minced garlic, 1/2t pepper & 1/4t salt – chill

To serve, I decided to place the salmon patties on top of a beautiful heirloom tomato that I snagged up at the SOWA market (this place is amazing) here in Boston on Sunday.  Then I topped it off with a large dollop of my dill sauce! Hope you enjoy!

Nutritional Info Per Patty (Makes 6): 180 calories – 9 grams of fat & carbs – 15 grams of protein
Nutritional Info Per Serving for Dill Sauce (Serves 6): 30 calories – 2 grams of fat & carbs – 1.5 protein

Continue reading for ingredient list…

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Coconut Macaroons (& my love of Chico Chef)


Before I talk about this recipe I just need to give a shout out to Chico Chef! In the past, I have used similar products, but typically after a handful of uses they seem to get to flimsy, fall apart or become discolored…but not this bad boy! I was lucky enough to find Chico Chef one day while browsing the ever so lovely Amazon (seriously, what would we do without Amazon)!

I can not rave enough about how easy it is to bake with the Chico Chef. No spray oil needed – just plop whatever it is your lil’ heart desires onto the silicon mat & bake away! Oh, and did I mention that barely ANY cleaning is needed? Wipe the surface off with a damp cloth & voila, ready to be used again!

Okay…enough about how one product has simply changed my life in the kitchen. On to discuss these ever so tasty coconut macaroons drizzled with dark chocolate, YUM!

  1. Preheat oven to 350degrees
  2. In a bowl add in: 1C unsweetened shredded coconut, 1T coconut flour, 1/2C + 2T lite canned coconut milk, 3T maple syrup, 1packet stevia, 1/4t vanilla extract & dash of salt (~ 1/8t) – stir til well combined
  3. Microwave for 3minutes
  4. Grab a cookie sheet, lay the Chico Chef down – scoop mixture directly onto Chico Chef using a tablespoon to measure and shape each macaroon (should make ~12)
  5. Stick in oven for 20-30minutes (until some of the coconut turns golden brown)

Remove from oven & let cool…I spruced these up with a dark chocolate drizzle & a scoop of chocolate coconut ice cream – yep, amazing! If you want to do the same, continue reading for the rest of the recipe!

Nutritional Info Per Macaroon w Drizzle (Makes 12): 75 calories – 5.5 grams of fat – 6 carbs – 1gram of protein

Continue reading for chocolate recipe, ingredient list & original recipe…

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