This post may contain affiliate links, which means that if you click on one of the product links, I earn a commission to support my blogging
activities. Click here to read my full disclosure statement.

Sunday, November 18, 2012

Green Chile Salmon Muffins

Hey there party people! So I don't want to turn every post into a pregnancy post, but this is about to become one, so consider yourselves warned.

I know fish is an important part of my pregnancy diet. The protein and omega-3 fatty acids are good for both myself and my growing baby and the DHA promotes baby's brain growth (source). There is just one problem...when I made this Broiled Salmon with Warm Shredded Brussels Sprouts Salad, I was smack in the middle of my first trimester all-day-long nausea and I could barely choke it down! I am usually a member of the clean plate club at every meal, but I just couldn't do it. I haven't had fish since, but I really wanted to find a way to work it back in now that I am feeling a bit better.

I thought if I could somehow mix the salmon with a bunch of other ingredients so it wasn't so "fishy", I could make it work. I've made other forms of meat muffins in the past that incorporated meat, veggies and spices so I decided to go with that idea and build from there.

I started by removing the skin from the salmon and adding the salmon to my food processor along with an egg, some diced green chiles, onion, celery and a bit of spiciness thanks to some chipotle chili powder. I scooped the mixture into my handy muffin tin and baked them until they were just beginning to brown around the edges. I served these with a side of roasted broccoli, and you know what - it worked! I rejoined the clean plate club and even took the leftovers for lunch the next day.  Pregnancy food aversions are no match for me (unless you ask me to eat lettuce or raw carrots right now...I would sooner starve)!

Spicy Green Chile Salmon Muffins
Serves: 4 (2 muffins per person)
Time: 50 minutes

1 lb salmon filets, skin removed
1 rib celery, roughly chopped
½ onion, roughly chopped
1 egg
1 4oz can diced green chiles
¼ cup almond flour
1 tsp garlic powder
1 tsp chipotle chili powder
1/2 tbsp parsley
Salt and pepper to taste

Preheat oven to 350F.
Grease a muffin tin with cooking spray or olive oil. Set aside.
Add all ingredients to your food processor and process until everything is well mixed.
Scoop about 1/4 cup of the salmon mixture into each muffin tin (this made about 8 muffins for me).
Bake for 30-35 minutes, until muffins are cooked through and just beginning to brown around the edges.


  1. This sounds absolutely fantastic! Putting this on my recipe must try list for my holiday staycation!

    1. A staycation in the kitchen - sounds like fun to me!

  2. These sound rather spectacular! Could a thrifty shopper substitute with the convenience of canned salmon?

  3. Could I sub coconut flour for the almond flour? My wife has a nut allergy?

    1. Absolutely! You just need something to help hold it together a bit.

  4. Hi!! I just made these--yum! Just curious, is the inside supposed to be mushy--like the consistency of a crab cake? I baked till golden brown on top. Thanks!

    1. Yes, similar to a crab cake. Sounds like they came out perfectly!

    2. Thanks!! Loved them--have shared with so many people.