Salmon Patty Recipe (From a Can) - Keto, Low Carb, High Protein Recipe

 Salmon Patties From A Can - Quick Dinner Recipe 

Make dinner in a pinch! These easy salmon patties are great for a quick high protein meal when you don't have much time. They are made with ground almonds and crust up nicely when you pan "fry" them. They are great for keto or low carb or any healthy lifestyle nutrition program. The perfect blend of protein and healthy fats. You can easily adjust this recipe. They reheat okay in the microwave or throw in the air fryer to crisp up again! I have made it with canned tuna and it was equally delicious! Follow me on Instagram at @jennifercwood for more easy recipe ideas, motivation, fitness, mindset, a good laugh and more. 

Yields 3-4 servings

1 large can of salmon, drained
1 egg

1/4 cup of almonds ground (use a coffee, spice grinder, vitamix or ninja blender).
pinch of salt, pepper, garlic powder, a little cajun seasoning

1 Jalapeno, seeded and chopped (optional)

3 green onions, chopped (optional)

2 tbsp grated Parmesan (optional)

Combine all the ingredients and let it sit for 5-10 min or longer to absorb the liquid. I read you can add a tbsp of coconut flour to absorb more liquid but I didn't have any issues cooking them without it. 

In an iron skillet or non stick pan melt a little ghee, olive oil, coconut oil or avocado oil. Make patties out of the mixture and cook until brown on each side. Enjoy! 

I made mine with air fryer zucchini and a greek inspired cucumber tomato salad. 

If you want to make a simple sauce you can combine a little greek yogurt with fresh lemon juice, horseradish, a little tabasco, drizzle of honey, salt, pepper, garlic, & onion powder. 

Follow me on Instagram at @jennifercwood for more easy recipe ideas, motivation, fitness, mindset, a good laugh and more. To contact me email me at jenniferwoodfitness@gmail.com. I run online fitness and nutrition accountability groups. Fill out this form for more info.  

Healthy Pressure Cooker Tortilla Soup

Healthy Easy Pressure Cooker Tortilla Soup Recipe ~ this is so good! 

Ingredients:
3 boneless chicken breast, or one whole chicken , or chicken pieces. You can also cook the chicken for 12 min on high pressure then debone and then add in remaining ingredients for 1 min on high just to warm it up. 
1 can of Rotel or half a jar of salsa (super versitile!) or a can of fire roasted tomatoes 
1 onion, diced
1 large garlic clove, lightly chopped, 1 tsp prepared garlic or a tsp garlic powder 
1 jalapeño (seeded and chopped) 
1 cup frozen corn or 1 can of corn undrained 
2 tbsp taco seasoning (Make your own) or I just add cumin, chili powder, salt, pepper, paprika and oregano 
¼ cup (about a handful) cilantro chopped (at the end) optional 

If using a whole chicken it makes it’s own broth. If using chicken breast you may want to add some bullion paste for more flavor or you can use a carton of stock 

1 can black beans, undrained (drained and rinsed is better for you, but I don’t always do that)

1 can chili beans, pinto beans or gandules verdes (pigeon peas)

1 bay leaf 

Fresh pepper 

Optional: add some fresh spinach, carrot matchsticks, kale, sliced zucchini for extra veggies! 

Directions:
Select saute setting and allow to heat up for a few minutes. Pour in 1-2 tbsp olive oil. Saute onion and jalapeno. Then add garlic for a min. Optional step. You can just add all together and cook. Add remaining ingredients and set to manual 12 min on high pressure. 

When done cooking; release the pressure. Shred chicken and put back. 
Serve topped with avocado, Greek yogurt or sour cream, Monterey jack cheese or Mexican blend or pepper jack xheese,  hot sauce, fresh lime juice, tortilla chips (just a few for crunch) – or choose your fav toppings.

You can make this in the slow cooker by cooking for 4-6 hours on low.

Freezes well.

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You can make this with frozen chicken. I recommend cooking the chicken alone w water, whole garlic, bay leaf’s for a little longer to make stock then debone and add other ingredients.

I’ve done a whole bird and just save half the stock and half the chicken for another soup. Freeze!