Salmon Patties

Salmon Patties
3 14.75 oz. cans Pink Salmon (preferably wild caught Alaskan)
2 Tbsp. "Pike Place Fish Northwest Seafood Seasoning" (this is gluten free)
1/4 Cup thinly sliced green onions
1/2 Cup dried parsley
1 tsp. pressed garlic
1 tsp. onion powder
1 Tbsp. freshly squeezed lemon juice
Salt and Pepper to taste
3 eggs slightly beaten
6 Tbsp. Mayonaisse

1.  Open cans of salmon and drain.  Gently remove salmon from can and put onto large platter or cutting board.  Gently open up large sections of the salmon and remove the bone by lightly scraping with a sharp knife.  Do the same scraping to remove the skins.  (Because the bone is in the can it breaks apart easily.  You will not be able to remove all bone, however, the large sections should be removed.  The smaller ones, if left will only add calcium and will break down once mixed.)
2.  Once the bone and skins are removed place salmon into bowl and break apart the salmon to shred it.
3.  In a separate bowl add all remaining ingredients, then mix in with the salmon.  Using your hands is a great method, this ensures complete mixing.  You may also use a bowl scraper or large spoon.
4.  Once mixed, shape into small patties.  Pour 1 Tbsp. Olive oil into large skillet, place patties in skillet and cook  for approx. 5 minutes or until golden brown, turn and cook other side.  (You may cook this covered or uncovered in the pan).  Serve with zucchini or a bed of quinoa or rice.

Quinoa Black Bean Burgers...

Quinoa and Black Bean Burgers from GFfarmgirl's kitchen

1 Cup cooked Quinoa
2 Cups Fresh black beans or 14 oz. can Black beans
1 egg slightly beaten
3/4 tsp. salt
1 Tbsp. Onion Powder
1 tsp. Ground Cumin
1/4 tsp. Ground Oregano
1/4 tsp. Cayenne Pepper or Chili Powder (optional)
2 Cloves Freshly Pressed Garlic
1/4 tsp. Black Pepper (optional)
3 Tbsp. Extra Virgin Olive Oil
1 tsp. Diced green chili peppers
1/3 C. Fine dried Gluten-Free Bread crumbs (optional)
(optional additions: 1 Tbsp. chopped cilantro, 1/4 Cup shredded carrots, or other spices as you desire.) All spices can be increased or decreased according to your liking.

1. Blend all dry spices together, including salt and pepper. Add remaining ingredients: black beans, egg, quinoa, including oil and mix with spoon. Add to a food processor and pulse until combined but slightly chunky. (If you don't have a food processor, mash with fork until beans break apart.)
   
2. If you used breadcrumbs you can form the patty with your hands. If not, then spoon enough mixture onto the skillet to form a patty (2 large tablespoons) and slightly press with spatula to form a patty.
   
3. Heat olive oil in a stovetop skillet and add patties.
   
4. Let cook uncovered over low-med. heat for 7 minutes or until when moved it holds together well. You may need to use the back of a spatula to press the edges together and round the patty before and after turning.
5. Flip (if it comes apart, just carefully round the edges with the back of a spoon and re-form) and cook other side until heated through and brown.
6. Carefully remove patty from heat onto a bed of lettuce topped with heirloom tomatoes and wrap or a gluten-free bun.

Because I have to use salt sparingly, keep in mind you can salt your patty after cooking, as I have only used minimal, but hopefully it'll suffice.
Also, I don't use the breadcrumbs but it is rather easy to just reform the patty and let it cook. Once cooked through it holds together well.  Enjoy!