May 2023 – cookingwithoutallergens

Not my favorite fish by a long shot but my grandson loves salmon. So I thought I’d give these a try and to my amazement and his delight, they turned out delicious. Quite easy to make as well but it does take some planning ahead since the mixture has to sit for several hours before the patties are formed. This allows the bread crumbs to absorb some of the liquid so that the patties will hold their shape. It could be done the night before so that the next day the patties can be formed and cooked.

First, in a small skillet heat over medium heat:

1 tablespoon olive oil

When hot, add:

1/4 cup sweet onion, minced

2 tablespoons minced red pepper

2 tablespoons minced celery

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Cook mixture about 5 minutes or until onion is translucent. Next mix together in a medium bowl:

1 1/4 pounds fresh salmon, roughly minced

1/4 cup vegan mayonnaise

1/4 cup gluten-free bread crumbs, unseasoned

1 teaspoon minced garlic

1 teaspoon mustard

1/8 teaspoon paprika

1/8 teaspoon Old Bay seasoning

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Mix thoroughly then cover bowl and refrigerate for at least two hours (but it can sit overnight). Then form the salmon mixture into four patties about 1 inch thick. In a plate with an edge (like a pie plate) mix together:

1/4 cup gluten-free bread crumbs

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon garlic granules

1/8 paprika

Coat the salmon patties with the breadcrumb mixture. Heat a large skillet that will hold all four patties. Add:

1 tablespoon olive oil

4 salmon patties

Cook on each side until golden brown and cooked through (the patties will not give when touched) on both sides, about 4-5 minutes per side. Serve with lemon slices or a tartar sauce.

Before I get to the recipe, I want to apologize to all my followers for the lack of posts the past several months. Mid-February was hectic with finishing packing up my apartment and then moving in with my son and his family. I finally unpacked the last of the boxes last week and feel at home once again. I’ve been collecting new recipes the past three months and will get them posted this coming week. But lets start with one of my favorite foods – chicken salad.

I eat a lot of chicken salads this time of year and I try to vary the flavors to make them more interesting. I alternate between vinaigrette and mayonnaise based salads. I’ve also changed them by doing a honey mustard vinaigrette, a creamy cole slaw dressing as well as an avocado one.

Several days ago while at my local market, I found some very ripe mangos and wondered how they might taste in my chicken salad. So I peeled and cut them up in my food processor, added the vinaigrette ingredients and tried mixing a small amount into a little chicken salad mix. Delicious!

If you haven’t tried mango, think of a peach on steroids. But be sure they are ripe or their sweetness doesn’t come through. Right now the yellow variety is in season so look for one that is completely yellow and getting soft to the touch. When ripe, the skin will pull right off once started with a knife.

Start either with the chicken or the mango dressing, either way works.

For the mango vinaigrette, in the bowl of a food processor or blender add:

2 peeled and sliced mango (not the seed of course)

1/4 cup olive or avocado oil

2 tablespoons mustard (whatever kind your family prefers)

2 tablespoons date syrup

1/4 cup rice vinegar (if using a different vinegar, probably use less since the rice is very mild)

1/2 teaspoon salt

1/4 teaspoon pepper

Blend until no lumps of mango remain. Makes about 1 1/2 cups of vinaigrette. That’s enough to make about five cups of chicken salad. I used a rotisserie chicken that was missing it’s wings and one thigh and leg.

About 4 cups chicken

3-4 stalks celery

1/2 cup pumpkin seeds (or another nut if you can have them)

1/2 cup shredded carrot

1/2 cup cooked peas

I like to grind the chicken, celery, pumpkin seeds and carrots in the food processor which makes a smoother salad. It’s a trick a friend who worked for a caterer taught me. Easy then to stuff it into a hollowed out tomato. It also makes a creamier sandwich.

Makes approximately 6 cups of salad.