Jalapeño Salmon Patties with Avocado Broccoli Slaw

4.89 from 9 votes

Jalapeño Salmon Patties with Avocado Broccoli Slaw

These jalapeno salmon patties are quick and easy to make and are the best healthy dinner paired with an avocado broccoli slaw. (low carb, gluten free, paleo)

Prep Time10

Cook Time15

Total Time25

Course: Main

Cuisine: Mexican

Servings: patties with slaw

Author: Isabel Orozco-Moore

Ingredients

For the Jalapeño Salmon Patties

1 pound fresh salmon fillet*, skin removed and cut into large chunks
1/2 cup almond flour
1 large egg
1 jalapeño pepper diced
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon minced garlic
2 teaspoons sea salt
1 teaspoons dried minced onion
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1 tablespoons olive oil

For the Avocado Broccoli Slaw

1 avocado pitted
1/2 cup plain Greek yogurt (or sour cream)
2 tablespoons lemon juice
1/2 teaspoons salt
1 12-ounce bag broccoli slaw

Instructions

For the Jalapeño Salmon Patties

In a food processor (or a large bowl and a mixing fork), add half of the fresh salmon. Pulse a few times until there are no big chunks.
Add the remaining salmon and all the remaining ingredients except the olive oil and pulse together until combined. Form the mixture into 4 even sized patties.
In a large skillet over medium heat, add the olive oil. Place the patties on the skillet and cook for 5 to 8 minutes per side, until golden brown.

For the Avocado Broccoli Slaw

In a small blender or food processor, add the avocado, Greek yogurt, lemon juice and salt. Mix together until smooth.
In a large bowl, combine the brococli slaw and avocado-Greek yogurt sauce. Toss together to coat.

Notes

*You can substitute 15-ounces of canned salmon for the fresh salmon if that's what you have. Just make sure to drain it very well. If the mixture is too wet when everything is combined, add more almond flour 1 tablespoon at a time.

Nutrition