Folks who fish coho salmon with us at Becharof Lodge on the Egegik River go home with a lot of fish. While camp chatter often centers around salmon recipes, we also get a lot of requests from clients throughout the year asking for different and proven recipes. Here’s one you’ll love!
This salmon scramble recipe also works great with any smaller bits of salmon (not just silver salmon), steelhead, trout, halibut or cod, either fresh or frozen.
1 cup raw fish
1/4 cup almond meal/flour
2 tablespoons mayonnaise
2 tablespoons minced dill pickle
1 tablespoon stone ground mustard
1 tablespoon olive or coconut oil
Remove any skin and bones from fish and chop into small chunks. In a medium bowl, mix egg, almond meal/flour, mayonnaise, pickle and mustard. Gently fold in fish and stir until thoroughly combined. In a large skillet, heat oil on medium-high heat. Drop spoonfuls of fish mixture into the hot skillet, leaving at least 1/4” between “cakes”. Once golden brown, flip cakes, not worrying if they fall apart but trying to keep them bite-sized. Cook the other side until golden brown and serve immediately with Avocado Mint Cream.
Avocado Mint Cream
2 ripe avocados
1/4 cup fresh mint
2 tablespoons lime juice
2 tablespoons olive oil
1/4-1/2 cup cold water
Salt & black pepper to taste
Blend all ingredients in a food processor or blender. Add water to reach desired consistency and immediately serve.