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Nov 19, 2018







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Salmon Cakes cooked in bacon fat




Salmon Cakes

 
1 can wild salmon, with skin and bones (more nutritious and you don’t notice the bones — promise!)
2 large eggs
½ cup almond meal 
½ teaspoon sea salt
4 tablespoons cooking fat (bacon fat!)
 
Mix salmon (drain liquid from can), almond meal, eggs and salt in a medium-sized bowl until combined. Using hands, make 8 patties from mixture and set aside.
In a frying pan, heat half your cooking fat over medium-high heat; avoid smoking. Place four patties onto pan and cover, cooking for 2-3 minutes each side until lightly browned. Repeat steps with remaining oil and patties. Serve with greens, as a burger or whatever! Refrigerate salmon patties in tightly sealed container and reheat in a pan to avoid sogginess.




Bacon Fat
Perishables

03/08/18



 I’m always trying to become a better meal planner. With a family of five, the more I can plan ahead, the more likely the entire family is going to eat well during the week. In our house, Sundays are for grocery shopping and meal prep. I begin by writing out a detailed list of what we’re eating when and then compile my grocery list. (I like to be in charge of deciding what we’re going to eat but am more than happy to outsource the actual shopping to my husband. He’s used to annoyingly specific lists and I try to organize the list in the order the items are displayed at the store. It’s the little things…)

The thing about meal planning and prepping: It can be time-consuming. Yet the more I do it, the better I get at it. Take this week’s perishable item: bacon fat. You may have read an earlier post of mine about prepping an egg casserole on Sunday to eat as my breakfast throughout the week. For that casserole, I made some bacon in the oven (I always lay out tin foil on a cookie sheet and bake at 400 for 15 minutes — perfection). 
Since I was making bacon anyway, I realized I could use the fat. For one meal, I used it to sauté the vegetables going in the casserole. For another meal, I used it to make some amazing salmon cakes, using a recipe from one of my favorite blogs. 
Erin Holt of Erin Holt Health is a nutritionist living here in New Hampshire. She’s passionate about real and local food and gave me the idea to use bacon fat for cooking. She insists on pasture-raised meats for the same reason I’ve written about pastured eggs: They are more nutrient-dense. Because animals are allowed to be, well, animals and eat the foods they’re meant to eat and experience the sunlight they’re meant to experience, their bodies contain more nutrients like vitamins A and D and even Omega-3 fatty acids. So even though we think of bacon as an unhealthy food, in moderation it (when it’s the real thing) can be quite good for us. 
Enjoy her recipe below and next time you make some bacon, save the fat for some deliciousness later on. 
— Allison Willson Dudas 





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