Tag Archives: Salmon

Salmon Patties on Roasted Cabbage with Avocado

It’s almost a New Year, and I know you most likely want this to be your healthiest year yet! I know I do! In times when obesity is at an all time high, even in our children, and the next generation is the first not expected to live as long as their parents, there has never been a more urgent time to clean up our eating so we can live longer for our loved ones, and leave a legacy of healthy habits for our children to follow. I’ve attached a short video below of Dr. Oz speaking about this and using food as medicine.

That being said, we don’t have to sacrifice delicious food to be healthy and improve our health. That is a myth! Because, real food is delicious food, and I would argue the most delicious of all if our palettes are back on track, and we have so many different spices and herbs and alternatives at our fingertips!

Here is a wonderful salmon dinner using canned non-GMO salmon. It is a budget friendly meal, topped with a fat everyone loves…….the beloved avocado! The salmon burgers have fresh dill in them and other dried herbs, and are delicious! Have I ever told you how much I love herb shears? I am short on the patience required to finely mince herbs like parsley, dill, etc. Kitchen herb shears are so fast, and the mince is super fine. I put a link below if you are interested in seeing what I’m talking about. They come in super handy and are inexpensive!

Salmon Burger with Avocado on Roasted Cabbage

Salmon Patties on Roasted Red Cabbage with Avocado

Makes 12 Patties – 2 per serving.

Ingredients for Salmon Patties:

3 – 7.5 oz. Cans of Canned Salmon (I used Crown Prince Non-GMO)

6 Tablespoons of Coconut Flour

1 1/2 Cups of Minced Celery

3/4 Cup of Red Onion (chopped)

1/4 Cup of Coconut Milk

1 1/2 Tablespoons of Gelatin (I used this)

1 Teaspoon of Sea Salt, divided

1/4 Teaspoon of Dried Oregano

1 Teaspoon of Dried Marjoram

1 Teaspoon of Dried Parsley

1 Tablespoon of Fresh Minced Dill (or 1/2 teaspoon dried) (I use these herb shears for mincing herbs. They are fabulous and fast!)

1 Tablespoon of Garlic Infused Olive Oil (you may substitute 2 cloves or garlic and regular olive oil if you like)

2 Teaspoons of Cider Vinegar

2 Tablespoons of Avocado Oil or Olive Oil

Ingredients for Roasted Red Cabbage:

1 Large Head of Red Cabbage, Cored and Shredded with a sharp knife

1/4 Cup of Avocado Oil or Olive Oil

2 Tablespoons of Apple Cider Vinegar

1 Teaspoon of Sea Salt


Preheat the oven to 400º F. To prepare your red cabbage, toss the cabbage with 1/4 cup of Avocado Oil, the apple cider vinegar, and sea salt. Lay on a large rimmed baking sheet, and spread it out in an even layer. It shrinks by about 50 percent when cooking. Place it in your preheated oven, and roast for a full 40 minutes, tossing with tongs after the first twenty minutes. When it is done, it will have crispy brown edges.

Cook the minced celery, red onion, and 1/4 Teaspoon of Sea Salt in 1 tablespoon of Garlic Infused Olive Oil over medium high heat on your stove top until soft. While this is cooking, whisk together the coconut flour, gelatin, herbs and the other 3/4 teaspoon of sea salt. In a large mixing bowl, place the drained, canned salmon, the cooked celery and red onion, apple cider vinegar, coconut milk and coconut flour mixture, and mix until thoroughly incorporated. Add two tablespoons of Olive Oil to a large oven safe, non-stick skillet. With a half cup measure, scoop out the salmon mixture onto the greased skillet, and form twelve patties by pressing them down with the tips of your fingers until they are and inch thick.

When the cabbage is almost done, you can cook the patties. Since everything in these patties are fully cooked, the object is to brown them on both sides. These patties are delicate and delicious, but care is needed in flipping them.  Cook the prepared patties over medium high heat about 4 -5 minutes a side. Then, pop them into the oven for 5 more minutes with the cabbage.

To serve, place a generous mound of roasted red cabbage on your plate. Top the cabbage with a salmon patty and sliced avocado. Feel free to drizzle with a sauce. I never say no to that! I like the Mastadon BBQ which is here.

Salmon Patty Dinner

Paleo AIP Salmon Patties that are grain and egg free and AIP Paleo. They are seasoned with dill and served on a bed of oven roasted cabbage, topped with healthy avocado!

In this short Interview with Dr. Oz and our President, Dr. Oz discusses solutions to our all-time high obesity rates in adults and children in our country. Dr. Oz is a huge advocate for food as medicine!

Here’s to a healthy 2018!


Greek Salad with Grilled Skewered Salmon

I just returned from a very relaxing time in South Palm Beach Florida. I was traveling with my husband, Doug, for his President’s Club business/pleasure trip, and we stayed at The Breakers Resort where I found it very easy to eat clean, healthy food much to my delight! We also went snorkeling and saw many colorful fish including Barracuda.

Greek Salad with Skewered Grilled Salmon

Greek Salad with Grilled Skewered Salmon


Greek Salad with Grilled Skewered Salmon

Greek Salad with Grilled Skewered Salmon

One of my favorite restaurants in the resort (they had ten to choose from) was The Ocean House, which was casual dining overlooking one of the pools and the ocean. It has a wrap around porch with seating on the porch in the shade.

The Ocean House Restaurant - Doug

The Ocean House Restaurant – Doug


The Nitrogen Infused Cold Brew Coffee was so creamy and refreshing it was hard to believe that it was just coffee, and the nitrogen imparts a creaminess. See the picture below. It was soooooo good! Wish they had it locally where I live. I could become totally addicted to the stuff. It is so mild and delightful!

Nitrogen Infused Cold Brew Coffee

Nitrogen Infused Cold Brew Coffee


However, the Greek Salad was so delicious, and you had the option of adding Skewered Salmon to the salad (my favorite) or chicken, steak or shrimp. The Salmon was simply grilled with olive oil, salt and pepper and was so tender and flaky. I wanted to recreate the recipe at home.

Throughout the resort, you could also get fresh pressed raw juices that had just a touch of honey in them and were made daily by the staff. My favorite was the green detox and the second runner up was fresh watermelon juice with lime and ginger. Here is a picture of the pineapple coconut water juice I had. I tried them all. 🙂

Fresh Pressed Pineapple Coconut Juice

Fresh Pressed Pineapple Coconut Juice


We walked to beach every morning and saw the beautiful sunrise. There were other sunrise lovers on the beach and locals with their dogs. One dog in particular was hilarious. He was a hot dog dog, more properly called a dachshund, and he was digging for soft shell crabs and eating them. He had a hole dug as deep as he was with just his rear end sticking out. His owner told us he regularly did this and had a love of crab.

Sunrise at Palm Beach

Sunrise at Palm Beach


Waiting for our Guide to go Snorkeling!

Waiting for our Guide to go Snorkeling!


Here is my version of this delicious main course salad! Sadly, I cannot pass on the sun, sand and water to you along with it, but I would if possible!

Greek Salad with Grilled Skewered Salmon

Ingredients for Salad:

4 Cups of Leafy Lettuce

1/2 of a Red Bell Pepper, Diced

1/2 of an English Cucumber, Diced

1/4 Cup Finely Diced Red Onion

1/4 Cup Pitted Kalamata Olives

1/4 Cup Scallions, sliced thinly

Place all the ingredients for the salad in a medium bowl, and set out dinner plates.

Greek Vinaigrette


1 Garlic Clove, minced or garlic pressed

1/2 Teaspoon of Dried Oregano

1/4 Teaspoon of Dried Parsley

1/2 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

1 Teaspoon of Djon Mustard

2 Tablespoons of White Wine Vinegar

1 Tablespoon of Fresh Squeezed Lemon Juice

1/2 Cup Good Olive Oil

Whisk it all together until emulsified, and set aside.

Grilled Salmon

2 Wild Caught Alaskan Salmon Filets

1/3 Cup Good Olive Oil, plus more for the grill pan

Generous amount of Sea Salt and Black Pepper

6 Bamboo Skewers.


Preheat your oven to 350º degrees. Preheat your grill pan on the stove top on medium heat, dry, for five minutes. Slice each salmon filet into three strips. Brush generously all over with olive oil. Then season with salt and pepper. Place a generous additional amount of olive oil on your grill pan, brushing to coat it so the salmon will not stick. Thread the salmon on the skewers. Grill the salmon three minutes, basting with more of the olive oil, then turn for an additional three. Then place the grill pan in the oven and finish off the salmon for five minutes, or until the center has reached 145º degrees. This will happen quickly.

To assemble the salad. Toss the greens and other salad ingredients you prepared previously with a generous amount of Greek Vinaigrette. Divide the greens between two or three plates. Top with the hot salmon skewers!

The Breakers Palm Beach

The Breakers Palm Beach



Simple Tartar Sauce

Sauces elevate food! Chefs and restaurants know it, and the French have it nailed. You can have the simplest of meals, add a sauce, and it makes your mouth do a happy dance!

Today I have a new tartar sauce recipe for you! I had it this week with grilled lemon salmon. It would be delicious with any seafood. Add it to you repertoire!

Grilled Salmon with Tartar Sauce

Grilled Salmon with Simple Tartar Sauce


This is so simple! Don’t you love simple but good?

Simple Tartar Sauce

Simple Tartar Sauce


Simple Tartar Sauce


1/2 Cup of Avocado Oil Mayo or Homemade Mayo (I used Primal Kitchen)

2 Tablespoons of Bubbies Kosher Dill Relish

2 Tablespoons of Finely Diced Yellow Onion

1 Teaspoon of Fresh Squeezed Lemon Juice

1/2 Teaspoon of Finely Chopped Capers, optional

1/2 Teaspoon Dried Parsley

1/4 Teaspoon of Sea Salt

Directions: Whisk everything together. Viola! Tartar Sauce!

Tartar Sauce Ingredients

Simple Tartar Sauce Ingredients

Tartar Sauce in a Bowl

Simple Tartar Sauce

Eat Your Nutrients!

Eat Your Nutrients!




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