Salmon Patties with Poached Egg and Beet Greens

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Main Courses | Mar, 04 2019

Salmon Patties with Poached Egg and Beet Greens

Tired of your original bake salmon filets? These Salmon patties are nutrient dense and full of flavor. Wild caught salmon is a great source of omega 3 fatty acids and protein. Beet greens are loaded with antioxidants, chlorophyll, vitamin A, calcium, and other essential nutrients. (So don’t throw them away! They are also great for juicing)  Bon Appétit!

Makes 4 small salmon patties


.5 lb wild caught salmon 

1/8 garbanzo bean flour

1/8 cup arrowroot powder

1 small egg

1/2 Lemon juiced

1 poblano pepper, minced

1/4 cup green onions

2 tbsp fresh parsley 

1 tsp garlic powder

Salt and pepper



Season the filet with salt and pepper. Broil the filet for 12 minutes.

Mix the cooked filet and the rest of the ingredients in a bowl. Form 4 patties. Heat 2 tbsp ghee, coconut oil, or oil of choice on the stovetop medium-high heat and cook the patties for 4 minutes each side.

For the beet greens chop 2 cups and sauté for 5 minutes with 1 tsp coconut oil. Squeeze lemon juice and sprinkle some Himalayan salt.

Top the salmon patties with a poached egg. (optional)


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