My mom used to make a tuna biscuit ring when I was growing up. My husband was raised on the coast, and won’t eat tuna! For him, it’s all about salmon, preferably sockeye. Turns out, his mom made a salmon biscuit ring that was not completely dissimilar to my mom’s recipe. What was a new bride to do? Basically, blend the recipes! For years, I’ve been making my mom’s recipe with salmon and a couple of other tweaks.
Then, 3.5 years ago, I started with Trim Healthy Mama, and my biscuit recipe was off-plan. I could have adapted it with sprouted whole-wheat flour, but decided to try it with a variation of fathead dough instead. I have made this new adaptation several times now, and it’s just as much of a favorite as it was before.
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Ready? Let’s get cooking!
Salmon Biscuit Ring — THM S
Serve 3-4
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Preheat oven to 375º
Salmon Filling
• 1 can sockeye, drained (about 1/2 pound can)
• 2 tablespoons chopped onion
• 1 large egg
• 1/2 cup shredded cheddar
• 1 teaspoon dry parsley
• salt and pepper
Mix all these ingredients together in a bowl, and set aside. My kitties come running when they hear a can of fish hit the counter, so I drain into two bowls so they don’t have to fight.
Fathead Biscuit Dough
• 1.5 cup shredded mozzarella
• 2 tablespoons light cream cheese*
Microwave on high for one minute. Stir. If needed, microwave for 30 seconds more if it is not quite melted. Don’t overcook.
Then add:
• 1 large egg
• 1/4 cup almond flour
• 1/4 cup THM baking blend
• 2 tablespoons psyllium husk flakes**
• 2 tablespoons oat fiber**
• 1/2 teaspoon baking powder
Mix until smooth with a spoon or with your hands. I usually default to my hands! On parchment, spread dough into a rectangle roughly 15″ x 7″. A rolling pin may help, or dampen your hands and pat it out as smooth as you can.
Spread the salmon over the length and most of the width. Using the parchment paper, roll the combination up, sealing the edge, and set it on a baking sheet. You may leave the parchment or remove it; your choice.
Slice about 3/4 of the way through the roll at 1-2″ intervals, spreading the roll into a ring as you angle each piece out a little for browning. Place into preheated 375º oven and bake 20-30 minutes, or until lightly browned. While it is baking, prepare the sauce and whatever else you’re having!
Creamed Pea Sauce
Into a small saucepan, place:
• 1 cup green peas
• 1/2 cup whipping cream
• 2 tablespoons cream cheese
• salt and pepper
Heat until the cream cheese melts, but try to avoid boiling.
To serve:
Place 2-3 sections of the Salmon Biscuit Ring on a plate and ladle some of the Creamed Pea Sauce on top. Enjoy!
* I’ve used spreadable light cream cheese from a tub, though the block stuff melts better.
**If you don’t have both psyllium husk flakes and oat fiber, use all of one or the other.
This is a dinner Sadie from Raindrops on Radishes would totally enjoy in her Trim Healthy Mama story… at least, once she learned to trust calories! Won’t you check out her story?
Please Note: I am not an authorized Trim Healthy Mama coach or blogger, although I play one in fiction…
