This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission – at no extra cost to you.
Okay friends, here we are, still living in this crazy Covid-19 pandemic that feels like something you only read about in a novel.
How are you doing?
For me, there are heavy days, and there are light and joyful days. On those heavy days I simply remind myself that tomorrow is a new day and most likely will present itself with a brighter outlook – it always does. All we can ever do in any circumstance, is to live fully in the present moment.
Just remember, you’re not alone in this Covid-19 situation. We are in this together. As always, I am sending love and positive vibes your way.
Let’s move on to food. I know that food is kind of a challenge right now. We can’t run to the store for just a few items (or at least, I hope you’re not) like we used to. And when we do get to the grocery store who knows what we may or may not be able to find there. It’s frustrating, it’s challenging, but if we can remain flexible and creative, we can so totally do this.
And despite all of that, it doesn’t mean that you can’t eat healthy food. It just means that you have to be a little bit strategic. I’m here to help you.
Tips on how to grocery shop during a pandemic:
- Use a mix of fresh, pantry, and freezer foods throughout the week – stretch out the fresh food longer so you aren’t just stuck with all the pantry stuff later.
- Keep pantry, fridge, and freezer staples well stocked (as much as you can).
- Grab fresh veggies and fruit that are more delicate – delicate leafy greens, asparagus, bell peppers, berries, mangoes, kiwi, bananas, etc.
- Buy hearty fruits and veggies that last a long time – cauliflower, broccoli, kale, carrots, potatoes, onions, cabbage, apples, citrus fruits etc.
- Work through the more perishable produce first.
- Then lean on the heartier fruits and veggies last.
- Don’t forget to stock up on frozen veggies and frozen fruit. – Frozen produce is another great option to get healthy ingredients in your body. If you’re like me though, frozen veggies get old real fast, so, I try to space them out with the fresh stuff.
- Store the hearty veggies in your basement – if you run out of room in your fridge, or your counter, you can store those hearty veggies (specifically, potatoes, cabbages, and onions) in a cool dry place such as your basement or garage. Heads of cabbages have lasted us 2 weeks in our basement!!! And cabbage is so dang healthy for you, and versatile, it can be used in so many ways.
I hope these quick grocery shopping tips help you to have a good variety of healthy ingredients on hand, so that you feel like you can keep your body strong while still exciting your taste buds; all while keeping your sanity.
That’s exactly what I have here for you today.
These salmon patties with herby slaw is one complete meal that combines a fresh veggie (cabbage) with a pantry staple (canned salmon). The salmon patties are crispy on the outside, tender and flaky on the inside. While the herby slaw has a creamy, tangy mayo dressing that’s bursting with spring herbs such as parsley and chives. The herby coleslaw is light, refreshing, crunchy, and the perfect and easy side to go with the hearty salmon patties.
Pro tip: if you are a big fan of coleslaw then I highly recommend that you make a double batch. What’s written in the recipe is just enough for the 3 salmon patties, but if you want some extra to last you for other meals, then you should double the recipe. Coleslaw is always better the next day anyways, trust me.
Okay, let’s talk about the ingredients. With these Covid-19 recipes I am doing my best to keep the ingredients short and simple. I also keep in mind substitutions for items you may not have on hand. I hope this is helpful.
Ingredients for the herby coleslaw:
- Mayo
- creamy dijon mustard
- Herbs: fresh parsley and fresh chives – if you don’t have both then just use one, no biggie.
- white wine vinegar
- agave nectar, or sugar
- salt and pepper
- garlic powder
- 1/4 to 1/3 head green or purple cabbage, shredded – or sub a bag of coleslaw mix
That’s it, so stinking simple, yet so delicious. You will devour this herby coleslaw. We couldn’t get enough of it.
Ingredients for the salmon patties:
- Canned salmon (wild caught is best, when possible)
- half of a flax egg – or sub an egg white
- chives – or sub parsley, if you have that
- dried or fresh dill – always great with salmon
- Dijon mustard
- mayo
- salt and pepper
- garlic powder
- bread crumbs – see notes for a gluten free substitution
- avocado oil, or coconut oil – for cooking
I mean, does it get much easier than that?
Pantry and fridge staples combined to make one delicious salmon pattie. YUM!
How to make salmon patties:
- make a flax egg (only takes a few minutes to thicken).
- chop the herbs
- add canned salmon to a bowl, drain out any liquid. Break it up a little with your fork.
- Add the herbs mustard, mayo, salt and pepper, garlic powder, bread crumbs, and flax egg (or egg white) – mix to combine.
- Use your hands to form into 3 1/2 cup sized patties.
- Cook in a skillet until golden brown, and crispy on the outside.
- Serve with a huge helping of that herby slaw.
See, we’ve got this healthy eating pantry staples + fresh food thing! I believe in you!
I hope you enjoy these salmon patties as much as we did.
They are super easy to make. Only takes 30 minutes (including making the slaw), it’s hearty and filling. This meal is packed with healthy Omega-3 fats from the canned salmon and plenty of veg from the herby coleslaw. It can be adapted to be gluten free and/or egg free. Salmon patties with herby slaw makes for the perfect busy weeknight meal.
I hope everyone is staying safe and healthy. We’ve got this, one day at a time. Sending love.
More canned salmon or canned tuna recipes:
- 10 ingredient tuna melt
- salmon cakes with Greek yogurt horseradish dip
- salmon cream cheese ball
- avocado tuna salad lettuce wraps
Did you make this recipe? It would mean a lot if you would leave a comment down below along with star rating. Also, share it with anyone you think might enjoy this recipe. Thanks friends, I appreciate you being here.
Easy Salmon Patties with Herby Slaw
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 3 salmon patties 1x
- Category: entree, fish, easy
- Method: chop, saute
- Cuisine: gluten free, dairy free, egg free, healthy
- Diet: Gluten Free
Description
These salmon patties are easy to make, perfect for a busy weeknight. Crispy on the outside, tender on the inside, they are served with a side of refreshing, crunchy herby coleslaw that you will love.
Ingredients
Herby Slaw:
- 1/2 cup mayonnaise
- 1 to 2 teaspoons creamy Dijon mustard
- 2 tablespoons parsley, chopped
- 2 tablespoons chives, chopped
- 1 tablespoon white wine vinegar
- 1 to 2 teaspoons agave nectar, or granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 to 1/3 head of green or purple cabbage, shredded (could also use a bag or pre-shredded coleslaw mix)
Salmon patties:
- 12 ounces canned salmon (preferably wild salmon, when possible)
- 1/2 flax egg: 1.5 tablespoons ground flax seed + 3 tablespoons water (or sub 1 egg white).
- 1 tablespoon fresh chives, chopped
- 1 tablespoon dried dill (or 2 teaspoons fresh dill, chopped)
- 1 teaspoon creamy Dijon mustard
- 2 to 3 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup + 1 tablespoon bread crumbs
- 1 to 2 tablespoons avocado oil, or coconut oil (for cooking)
Instructions
- Make the herby slaw: In a large mixing bowl combine the mayo, parsley, chives, white wine vinegar, agave nectar (or sugar), salt, pepper, and garlic powder – whisk to combine. Taste the dressing and adjust as needed, keep in mind that the dressing will thin out as the cabbage sits in it and wilts a little.
- shred your cabbage: either using a chef’s knife, the slicing blade on a food processor, or (my new fave way for small amounts), by using a mandolin. Or as a time saver use a bag, or part of a bag, of the pre-shredded coleslaw mix.
- Combine the slaw: Use tongs to toss the cabbage in the dressing, until it’s well coated. Cover and chill in the fridge while you make the rest of your recipe.
- Make a flax egg (if using): In a small bowl combine the ground flax seed and water, set aside to allow it to thicken for a few minutes.
- Make the salmon patties: To a large mixing bowl add the canned salmon, discarding any liquid, use a fork to break up any larger chunks slightly. Add 2 tablespoons of the mayo, mustard, chives, dill, salt, pepper, garlic powder, bread crumbs, and the flax egg that has now thickened (or 1 egg white) – stir to combine. The mixture should be thick and stick together well, if it’s too dry add another tablespoon of mayo. Measure out the mixture into 1/2 cup (you will have 3 patties). Use your hands to form them into 1 1/2 inch thick patties.
- Cook the salmon patties: Heat a large nonstick skillet, or well seasoned cast iron skillet over medium high heat. Add the oil, once heated add the patties. Cook about 4 to 5 minutes, or until the underside has become charred a little. Carefully flip, the patties can be a bit delicate, and cook another 3 to 4 minutes, or until the other side has charred a little (aka intensely browned). Transfer the patties to serving plates.
- To serve: Serve the salmon patties alongside a generous helping of the herby slaw. Serve immediately.
- Leftovers: if you have any salmon patties leftover allow them to cool completely and store in an air tight container in the fridge. Re-heat the salmon patties in a skillet with a little oil, just as good as the first day. The coleslaw is also really delicious the next day.
Notes
Herbs: If you only have one of the herbs that’s okay, use what you’ve got. I wouldn’t recommend using dried chives or parsley in this case, they aren’t very flavorful when dried.
Egg options: I have not tested this recipe using the egg white, however, with my cooking experience I am super confident it will work just fine.
Egg free: To keep this recipe egg free be sure to use the flax egg and a vegan mayo.
Gluten free: to keep this recipe gluten free, be sure to use gluten free bread crumbs. If you can’t find any I have often used a rice chex mix cereal and ground it up in my food processor to create bread crumbs, works great.
Leave a Reply