Category Archives: Seafood

Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)

These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.

Whole30 Salmon Cakes with Zucchini

If you’ve been following along for a while on my blog, you probably know that I’m a huge fan of easy and simple recipes. I try to stay away from long and complicated dishes, because I know that you guys, like me, are busy and don’t have a ton of time to spend in the kitchen. So, of course, I created another recipe for you that’s super quick to make that’s also healthy and so flavorful!

Paleo & Whole30 Salmon Cakes with Zucchini

These Whole30 salmon cakes are just the thing to make if you are short on time. They only take 15 minutes to make from start to finish, and they are moist enough to eat on their own without needing to dip them in anything!

My biggest pet peeve is fish cakes that are dry and have you reaching for a drink that closest to you to keep it down. The zucchini and the mayonnaise in these Whole30 salmon cakes actually provide so much moisture while the coconut flour and eggs help them the cakes bind together so they are sturdy and tasty.

Whole30 Salmon Cakes with Zucchini
Whole30 Salmon Cakes with Zucchini

Kid-Friendly Snack or a Meal!

Because these are great for little hands and so fun to eat, I bet kids will love them as well! And it’s also a great way to sneak some veggies in them, because of the zucchini, but they’ll never be able to taste them in these Whole30 salmon cakes.

Whole30 Salmon Cakes with Zucchini

Dipping Sauce Ideas for These Whole30 Salmon Cakes

While these salmon cakes are delicious on their own, you can definitely add more flavor and fun by dipping them in a tangy sauce! Here are some of my favorite ideas:

I just ate these with plain mayo because that’s what I had on hand and they were fantastic! What would you dip these Whole30 salmon cakes in? Tell me in the comments below!

Whole30 Salmon Cakes with Zucchini
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Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)

These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Zucchini sweating time 15 minutes
Total Time 13 minutes
Servings 10 salmon cakes
Calories 108kcal
Author Jean Choi

Ingredients

  • 1 1/2 cups grated zucchini
  • 3/4 tsp sea salt divided
  • 2 6 oz cans of wild salmon drained
  • 2 eggs
  • 2 garlic cloves minced
  • 3 tbsp coconut flour
  • 2 tbsp paleo mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 2-3 tbsp coconut oil or your preferred cooking oil

Instructions

  • Place grated zucchini in a colander and sprinkle evenly with 1/4 tsp sea salt. Toss together gently. 
  • Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
  • Place in a mixing bowl with 1/2 tsp of seal salt and the rest of the ingredients, except coconut oil.
  • Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick. 
  • Heat 1 tbsp of coconut oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go. 
  • Serve with your favorite sauce.

Nutrition

Serving: 1salmon ake | Calories: 108kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 348mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2.4% | Vitamin C: 7.9% | Calcium: 1.2% | Iron: 2%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto) [VIDEO]

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

This paleo and Whole30-friendly Mustard Dill Walnut Crusted Alaska Salmon is ready in less than 30 minutes and you’ll love the crunchy crust packed with a ton of flavor!

Walnut Crusted Alaska Salmon

I think I found a new favorite way to enjoy salmon! I’ve never had walnut crusted salmon before making this version, and I thought I would try something new in honor of Wild Alaska Salmon Day coming up on August 10th. I’m so glad I did because I’m in love with the crunchy topping in combination with the yummy salmon filet.

WATCH A QUICK VIDEO OF THIS MUSTARD DILL WALNUT CRUSTED ALASKA SALMON RECIPE

And subscribe to my YouTube channel for more cooking videos and other fun tutorials

Mustard Dill Walnut Crusted Alaska Salmon Recipe

This recipe super easy to make, while being healthy and delicious. It’s paleo, Whole30, and keto-friendly, and the combination of spices in the walnut crust gives the Alaska salmon a ton of flavor.

Chopped walnuts are combined with fresh dill, paprika, onion power, salt and pepper, and this delicious savory combo is pressed on top of Alaska salmon filets which have been spread thinly with dijon mustard. The whole thing is then baked to golden crispy perfection, and you have a fantastic meal to serve alongside your favorite veggies and sides.

Walnut Crusted Alaska SalmonWalnut Crusted Alaska Salmon

Choosing the Best Quality Salmon

One of my top priorities when I cook anything is the quality of ingredients I’m using, and it’s no exception when it comes to salmon. The first thing I look for on the label is to always make sure that they are wild-caught over farm raised. Next, I like to choose Alaska salmon to ensure I’m eating the highest quality fish.

Why Alaska Salmon?

  • Seafood from Alaska is always sustainable and wild, and their high quality seafood is available all year round whether fresh or frozen.
  • The natural environment of Alaska produces salmon that is full of beneficial vitamins and minerals, with a high dose of anti-inflammatory Omega-3 fatty acids.
  • Frozen Alaska salmon also contain those healthy nutrients and are just as tasty as fresh, because they are flash frozen at the time of harvest to maintain the utmost purity and freshness.
  • Alaska salmon is harvested by fishermen who follow the most sustainable practices to ensure the highest quality and best tasting seafood.

To learn more about Alaska salmon and their awesome benefits and sustainability practices, read all about it in the Ultimate Guide to Wild Alaska Salmon.

Walnut Crusted Alaska Salmon

Where to Find Alaska Salmon

I found that it was relatively easy to find wild Alaska Salmon around me. You can find them at Whole Foods and Sprouts either fresh or frozen all throughout the year. But if you have trouble locating them at your grocery store, make sure to ask for it at the seafood counter. I even like to ask servers at restaurants before ordering any kind of seafood dish.

Want more recipes and cooking techniques with Alaska seafood? Make sure to visit Wild Alaska Seafood for hundreds of ways to create a delicious meal with high quality seafood, like this Mustard Dill Walnut Crusted Alaska Salmon!

Walnut Crusted Alaska Salmon

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Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto)

This paleo and Whole30-friendly Mustard Dill Walnut Crusted Alaska Salmon is ready in less than 30 minutes and you'll love the crunchy crust packed with a ton of flavor!
Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 375kcal
Author Jean Choi

Ingredients

  • 4 wild Alaska sockeye salmon filets boneless
  • 2 tbsp dijon mustard
  • Lemon juice for garnish

Dill Walnut Topping

  • 1/2 cup chopped walnuts
  • 2 tbsp chopped fresh dill
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp extra virgin olive oil

Instructions

  • Preheat oven to 400 degrees F, and line a baking sheet with parchment paper. 
  • Pat dry the salmon and lay out the filets on the parchment paper, skin side down. 
  • Brush the tops of the salmon with mustard. 
  • In a separate bowl, combine the ingredients for the dill walnut topping and mix together. 
  • Press the topping on the salmon, using the mustard to help it stick. 
  • Bake for 12-15 minutes, depending on the thickness of the salmon, until the fish is flaky.
  • Sprinkle with lemon juice before serving. 

Nutrition

Serving: 1filet | Calories: 375kcal | Carbohydrates: 2g | Protein: 36g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 451mg | Potassium: 907mg | Fiber: 1g | Vitamin A: 4.5% | Calcium: 3.9% | Iron: 10.9%

Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)

This is a sponsored post written by me on behalf of Reese Specialty Foods. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

This delicious and easy Paleo Shrimp Alfredo with Artichoke Hearts is lightened up by using zucchini noodles and creamy, dairy free sauce!

Paleo Shrimp Alfredo with Artichokes

The last time I had real alfredo sauce with real pasta was probably over 6 years ago at an Italian restaurant. I remember fully enjoying this delicious and creamy dish, and then feeling like I got hit with a tranquilizer gun from the high dose of carbs and a sharp stomachache from the dairy in the sauce. Yikes.

Paleo Shrimp Alfredo with Artichokes Hearts Recipe

So, of course, I had to recreate a grain and dairy free version of the dish I enjoyed eating so much, and I’m absolutely delighted with how it turned out. (And bonus: I feel great afterwards!) This Paleo Shrimp Alfredo is low in carbs by using zucchini noodles, and the sauce tastes like the real deal without a hint of dairy by using thick and decadent coconut cream.

Paleo Shrimp Alfredo with ArtichokesPaleo Shrimp Alfredo with Artichokes

Elevate Paleo Shrimp Alfredo with Artichoke Hearts

While I tried this recipe with the addition of a variety of vegetables, my absolute favorite so far has been tender and juicy artichoke hearts. I used Reese Quartered Artichoke Hearts for this recipe as part of their Step Out of Your Comfort Food campaign (#StepOutOfYourComfortFood), and I absolutely love the yummy flavor and texture it gives the dish.

Not only are their canned artichokes made with clean and simple ingredients, they’re flavorful and so versatile, great for a variety of dishes both cooked and uncooked. If you’ve never tried Reese artichokes before, I highly recommend you do. I especially appreciate it when I’m feeling too lazy to cut or cook up extra veggies to add to a dish. You just open the can, drain, and enjoy it to your liking.

Paleo Shrimp Alfredo with Artichokes

Save on Reese Artichokes!

Wanna try out Reese artichokes? You can get a discount on them all summer using the Ibotta app. Ibotta is a savings app that you can download on your phone to get rebates on your purchases, which I can always appreciate since I love me some savings. You can check out how you can save on Reese canned artichokes here.

You can also enter their summer sweepstakes for a chance to win a Kitchenaid Mixer, a $100 gift card to the grocer of your choice, and a Reese prize pack! Enter here for your chance to win.

I hope you try out this Paleo Shrimp Alfredo, and let me know how you like it! I’ve been heating up the leftovers lightly in the microwave, or you can even reheat it low and slow on the stove if you don’t own a microwave. It still tastes amazing reheated, but make sure you don’t heat it up too much because you can overcook the shrimp!

Paleo Shrimp Alfredo with Artichokes

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Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)

This delicious and easy Paleo Shrimp Alfredo with Artichoke Hearts is lightened up by using zucchini noodles and creamy, dairy free sauce!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 35 minutes
Zucchini Sweating Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 565kcal
Author Jean Choi

Ingredients

  • 4 medium zucchini
  • 2 tsp sea salt divided
  • 2 tbsp ghee or coconut oil for AIP, divided
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 14-oz can coconut cream
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper omit for AIP
  • 1/4 cup chopped parsley
  • 1 lb raw shrimp peeled and deveined
  • 1 14oz can of Reese Quartered Artichoke Hearts drained and moisture squeezed out

Instructions

  • Use a vegetable peeler or spiralizer to slice the zucchini into noodles.
  • Place the zucchini noodles in a colander over a bowl, and toss with 1 tsp of sea salt.
  • Let this sit for 30 minutes to sweat the zucchini. Start cooking the shrimp and the sauce while the zucchini sits.
  • Pat dry the shrimp with a paper towel and heat 1 tbsp of ghee in a large skillet over medium high heat. 
  • Add shrimp in a single layer, and pan fry for 2 minutes on each side. 
  • Remove the shrimp from the pan and set aside. 
  • Heat another tbsp of ghee in the same skillet.
  • Add onion and garlic and sauté for 3-4 minutes until the onions are translucent.
  • Add coconut cream, lemon juice, nutritional yeast, 1 tsp sea salt, garlic powder, and ground black pepper. Stir together.
  • Once the sauce begins to boil, reduce the heat to medium low to simmer for 20 minutes until reduced. Stir occasionally so the sauce doesn't stick and burn on the bottom. 
  • Drain the zucchini and wrap in a paper towel to squeeze out the moisture.
  • Stir in Reese Quartered Artichoke Hearts, zucchini noodles, and parsley, and let everything simmer for 5 more minutes while stirring frequently.
  • Turn off heat and stir in shrimp. Serve warm. 

Nutrition

Serving: 1serving | Calories: 565kcal | Carbohydrates: 17g | Protein: 32g | Fat: 39g | Saturated Fat: 31g | Cholesterol: 304mg | Sodium: 2362mg | Potassium: 698mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7.8% | Vitamin C: 60.7% | Calcium: 23.6% | Iron: 29.6%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.