Hey friends! Ready for a super easy, nutritious, quick and filling dinner idea!?

I have to apologize for not getting this posted yesterday. We were out of the country for 2 weeks on vacation and I came home sick, sick, sick! You all know how it is coming home from vacation and feeling like you are already behind on everything… and then to end up sick on the couch for a week. Not fun! I finally went to the Dr. after a week and found out it is bronchitis. So now I am on the mend (hopefully!).

Ok- back to the recipe. This is an old recipe that I have not yet updated with gluten free ingredients in the pictures . So please- if you are gluten free- check the ingredients you use carefully!

So once a week my husband has a chance to show off his culinary skills in the kitchen. Who doesn’t love a man who can and WILL cook for you? Usually we have something fish related. This week we are having his salmon patties. He grew up eating these and has tweaked his mom’s recipe to his taste.

Here is what you need:

Milk, dill weed, saltine crackers (GF Schar brand is my favorite!), 2 cans of pink salmon (boneless and skinless, 1 egg

First you need to mix up your 2 cans of salmon (drained), 1 egg, 3/4 cups of milk, 1 tablespoon of dill weed. Then add crushed saltine crackers until desired consistency (we usually use about 1 pack of saltine crackers give or take).

You then need to let the mixture sit in the refrigerator for about 2-3 hours for the crackers to soak in the flavors.
After 2-3 hours has passed and you are ready for dinner. Now, heat up a couple of tablespoons of olive oil in your pan.

Shape the salmon mixture into patties. However many patties you make and how big you make them depends on how many people you are serving. We can make 3 big patties or 4 medium sized. These would also be great as tiny appetizers.

Cook them on medium low until golden brown on both sides.

Serve with Rice, Quinoa or side of your choice!