Today is the first day that feels like fall. It’s a cool, misty, sweater-wearing, tea-sipping, stew-eating, book-cracking, back-to-school kind of morning. It’s also the season of preserving: fermenting, freezing, and seed-drying. Not to forget eating too! I’ve been a little quiet on the blog lately […]
Tag: thai basil
I mentioned my Spring 2017 Garden post how much I love Thai basil and that I was excited to share some recipes using it. This will be the first of several. The Thai basil in my garden currently looks like this:
So, suffice it so say, I did not use fresh basil for this recipe. Instead, I used some of my frozen herb cubes from my garden last summer. Freezing herbs in oil is a great way to preserve them and retain their fresh flavor and texture for recipes such as this.
This is a super easy and healthy weeknight meal that freezes well too. It is toddler-approved and can be eaten either on its own atop rice or quinoa and with a fresh salad, or pop it on a bun for a classy salmon burger. Canned salmon is a good source of protein, calcium, and omega 3 fatty acids. Wild sockeye salmon will have the best flavor, but you can substitute pink salmon if you prefer.
I’ve made an amazing Thai Curry Dressing that compliments this dish wonderfully, either on a salad, the patties themselves, or both. If you have leftover salmon patties and dressing, cook up some rice noodles and mix them together with the leftover patties, dressing, and some fresh veg for a delicious lunch.
This recipe was inspired by a Chatelaine recipe, though I’ve changed it up to give it some Thai flair and to cut down on the salt (canned salmon has enough salt to begin with). Enjoy!
Thai Basil Salmon Patties
- 2 cans wild sockeye salmon
- 1 egg
- 1/4 cup Thai basil , finely chopped OR 3 frozen herb cubes
- 1/4 cup bread crumbs (I use whole wheat Panko)
- 1 tsp lime zest (about 1 lime)
- 2 Tbsp lime juice (about 1 lime)
- 1-2 tsp sambal oelek , depending on your spice preference
Combine all ingredients in medium-sized bowl, breaking up the salmon well. Form into patties (I like to make 6 smaller patties, but 4 is a proper serving size).
Preheat 1-2 Tbsp avocado oil over medium heat. Cook patties uncovered for 3-4 minutes per side, until they are golden brown and hold together well.