When I was young, the two foods I hated the most were salmon and peanut butter.
Anyone who knows me well will laugh at this, because currently, my two favorite foods are: salmon and peanut butter. (Not to be eaten together. Ever. Please don’t do that.)
Isn’t it funny how your tastebuds can change over time? You think you dislike something, but try it again years later and it becomes a staple food in your diet?
There are so many people out there who “hate” fish. My mother-in-law, Lisa, is one of them. We’re living with them right now while my husband and I build our home, and I definitely cook my share of fish in their kitchen.
They don’t have a stovetop vent, so of course all my fishy smoke spreads through the entire house. She pretends to not mind it, but I know how it really is. I don’t think it was a coincidence that after the second or third time I cooked fish in their kitchen, Ronnie (my father-in-law) moved their grill to right outside the back door. (I get the hint! I’ll grill my fishies from now on 😉 )
But to all those fish-haters out there, remember my story? Used-to-be fish hater turned to fish-lover? Just give this one a try. It’s so fresh and yummy. And besides, if you don’t love it, you can always DUMP that creamy lemon-dill sauce on it.
Then all you’ll taste is creamy lemon-dill deliciousness, and you’ll still get all those amazing Omega-3s in. Or, you can try my sis-in-law’s trick. She just tells her kids it’s “pink chicken.” And they eat it!
That’s just one more testament to the power of your mind. Just tell yourself you’re eating pink chicken with ranch dressing. 🙂 No one’s going to turn that one down.
- 3 (8-oz.) salmon fillets
- 2 Tbsp. dijon mustard
- 3 small shallots, minced
- 1 Tbsp. capers
- 2 Tbsp. fresh dill, chopped
- 1 Tbsp. parsley, chopped
- Zest of 1 lemon
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup breadcrumbs *See notes for gluten-free/Paleo options
- 1 Tbsp. coconut oil for cooking (give or take depending on need)
- Brioche or hamburger buns
- 1 avocado
- 2 sliced tomatoes
- 4-6 large pieces butter or Romaine lettuce
- 1/4 cup homemade mayo
- 1/4 cup plain Greek yogurt
- 2 tsp. lemon juice
- 2 tsp. lemon zest
- 1 1/2 Tbsp. shallots, minced
- 1 1/2 Tbsp. fresh dill, chopped
- 2 Tbsp. stone-ground mustard
- Salt and Pepper to taste
- Cut raw salmon fillets into cubes, discarding skin/bones if any.
- Combine all ingredients (except breadcrumbs) in a food processor and pulse a few times, until combined. (Don't over-process, you want a few small salmon chunks in there for texture)!
- Remove mixture from processor and place on parchment paper. Add breadcrumbs and mix with hands. Form into patties.
- Heat coconut oil in a skillet. Turn heat to medium-high and cook patties for 4 minutes, flip over, and cook another 3-4 minutes, or until salmon is cooked through.
- Serve on toasted buns with sliced tomatoes, avocados, lettuce and lemon-dill sauce.
- Combine all ingredients in food processor or blender and pulse until mixed.
- Place in fridge to chill until using.
*For a gluten-free or Paleo option, take out the breadcrumbs and mix one egg into the mixture to help the patties hold together.