Temperatures rising can only mean one thing, it's time to get ready for barbecue season. This month we collaborated with our friend Valerie Skinner from Thyme and Joy to help us come up with a great way to highlight The Tiny Little Chef's Blackened Seasoning. She heard created something that is packed with Omega 3s and we cannot wait to share this recipe with you all and your friends and family as you gather around for barbecues and potlucks.
(original recipe can be found here)
- 15oz Canned Wild Salmon (with or without skin and bones)
- 2 Eggs
- 1 tsp Dried Parsley
- 1/2 tsp Garlic Powder
- 3 tbsp Blackened Seasoning
- 2 tbsp Ghee or Avocado Oil
- Drain canned salmon and remove skin and bones if desired.
- In a large bowl add salmon, eggs and spices and mash with a fork until the mixture can be formed into patties. Can be done in stand mixer.
- Form mixture into 4 patties. They will be delicate until they are cooked.
- Sprinkle blackened seasoning on each side of the patties making sure it is pressed in.
- Heat preferred oil over medium high heat and add salmon patties.
- Cook 4 minutes on each side or until a nice crust forms on both sides.
- Store leftovers in fridge for up to 4 days.
- Can be eaten hot or cold.
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.
Thyme and JOY is a parnter with the Whole30 Approved program. For more information about the Whole30 reset and Personal chef services in Charleston check out these links: