Wild Salmon “Burger” Paddies on Zucchini Noodles With Homemade Pesto & Mayo

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Wild Salmon “Burger” Paddies Recipe

Screen Shot 2016-06-01 at 11.54.00 AM

Utilizing my garden veggies in creative ways

What you need for the paddies

  • 1 large wild salmon filet (or 4 cans)
  • 4 egg whites (you’ll use the yolks later in the recipe, don’t worry)
  • 1 handful of diced red onion (chop up the whole onion & save the rest for soup – prep is the key to having healthy food all the time)
  • 1 handful of fresh dill, chopped finely
  • Juice of 1/2 a lemon
  • Coconut oil for frying

How you make them

  1. Remove any bones from the salmon, if necessary
  2. Combine all ingredients in a bowl
  3. Mix together
  4. Form into little burger shaped paddies
  5. Fry in coconut oil until golden brown and slightly crispy on one side, then flip and repeat on the other side ๐Ÿ™‚


For this recipe I used a bed of mixed lettuce greens, spiralized zucchini noodles (if you don’t yet have a spiralizer, you need to get one!), shredded beets and carrots, and I garnished with thinly sliced radishes and green onions.


The fun part…

I love sauces, I’m a saucey girl.ย Especially home made healthy and delicious sauces!

homemade mayo – what you need

  • 4 egg yolks
  • 500ml organic, cold-pressed olive oil (could be more or less)
  • 1/2-1 tsp mustard powder or dijon mustard
  • Juice from 1/2 a lemon
  • Dash of apple cider vinegar
  • Salt and pepper

How you make it

You can either whisk or use an immersion blender to make your mayo, for these instructions I’m going to explain how to make it using an immersion blender. If you don’t have an immersion blender, check out Jamie Oliver’s instructions on using a whisk.

  1. Place the egg yolks in a tall, wide-mouthed jar
  2. Blend them together
  3. SLOWLY pour the olive oil in while blender the entire time. Slowly is key here.. it won’t work properly if you don’t do it slowly.
  4. Once you have a consistency/amount that you like, add in the rest of the ingredients and blend until combined

Spinach & Pumpkin Seed Pesto

This is something I created because I have an abundance of spinach that needs to be eaten ASAP! Pesto is amazing but I never seem to have enough basil to enjoy it as much as I would like.. so low and behold a way to go around this while still enjoying pesto!

What you need

  • 2 cups fresh spinach leaves
  • 1/2 cup fresh basil leaves
  • 2-3 garlic cloves
  • 1/2 cup pumpkin seeds (preferably raw ones that have been soaked and dried at home)
  • Juice of 1 lemon
  • Olive oil to drizzle
  • Salt and pepper to taste

How you make it

  1. Put everything into the blender/food processor except the olive oil
  2. Blend on high speed while drizzling the olive oil in through the pour hole
  3. Keep blending until it’s smooth and at a consistency that you like ๐Ÿ™‚
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