Hatch Salmon Cakes Recipe + More Green Chile Fish Dinners
It’s that time of year – Hatch Green Chile Season! I’m sure I’ll have several new recipe creations to share with you, but let me start off the Hatch love fest with three delicious dinner ideas using fish and Hatch green chile. The first is a brand new recipe of mine – Hatch Green Chile Salmon Cakes with Summer Veggie Saute! If you have dietary needs, this recipe is Paleo friendly, gluten-free, dairy free and low carb.
There are fire-roasted Hatch chiles in the patties and also a delicious sauce stirred into the veggie saute. I’ve made Hatch sauces from scratch before, but the Green Chile Anytime Sauce from Stubbs BBQ Sauces was awesome and had all that familiar flavor of Hatch, lime and garlic – it’s quite spicy, which my husband and I love! It’s perfect for a sauce, marinade or dip! I was sent bottles of the Anytime Sauces to experiment with, and I love them — check out their entire line of Anytime Sauces that also includes Sweet Black Pepper and Texas Sriracha versions. Yeehaw!
I can’t help but blog about Hatch Green Chiles all I can each year during their short August to early September season. These Hatch salmon cakes aren’t the first time I’ve paired up fish with the chile pepper – my Hatch Green Chile Trout is a personal favorite for quick-to-fix, one skillet meals (I keep a stash of roasted chiles in the freezer at all times).
In medium bowl, mix together salmon, chiles, green onions, salt and pepper until combined. Next stir in egg and ¼ cup of almond meal.
Form salmon mixture into four 1-inch thick patties; sprinkle remaining 2 tablespoons almond meal over each patty, lightly pat down. Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side. Transfer patties to paper towels to cool off a bit while cooking veggies.
Heat remaining 2 tablespoons olive oil in same skillet. Add zucchini and sauté for 3 to 4 minutes or until starting to soften, but not getting soggy. Add halved tomatoes and continue to cook, stirring, for another 1 minutes. Add hatch green chile sauce and stir for a few more minutes until heated. Stir in 2 tablespoons of green onions.
To serve, place mound of veggies on plate and top with salmon cake. Drizzle with additional Hatch sauce if desired.