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Salmon Patties with Turmeric Cauliflower Rice

These patties cook super quickly, and the parsley, lemon, and red onion make the perfect match for the turmeric-y cauliflower rice. The leftovers hold up well and are great on top of a bed of arugula with a little lemon and olive oil.

Serves 2 to 3

For the patties:

1 pound skinless salmon fillets

¾ cup finely diced red onion

¾ cup finely chopped parsley

1½ teaspoons salt

zest of 1½ lemons

2 tablespoons olive oil

For the cauliflower rice:

½ head cauliflower, grated

1 cup torn kale

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon turmeric

To serve:

toum

lemon wedges

1. Place the salmon pieces in the freezer for about 10 minutes, until very cold but not frozen. In batches, add the salmon to the bowl of a food processor and pulse until it’s well minced but stop before it becomes a paste (about 10 1-second pulses). Add this to a bowl with the parsley, onion, salt, and lemon zest. Use a fork, spatula, or your hands to thoroughly incorporate all the ingredients. Either cook right away or cover and refrigerate for up to 2 days.

2. Form the salmon mixture into small slider-size patties (about 2 heaping tablespoons each). Heat the olive oil in a nonstick pan over medium-high heat. Add the patties and cook for about 1 to 2 minutes on each side, until golden brown on the outside and opaque and cooked through on the inside.

3. While the patties are cooking, quickly stir-fry the cauliflower rice. Heat the oil in a wok over high heat. Add the kale and cook for about 45 seconds, until just wilted. Then add the cauliflower, turmeric, and salt. Cook for 2 to 3 minutes, stirring constantly.

4. Serve the salmon patties alongside the cauliflower rice with a dollop of toum and lemon wedges.

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