jeudi 9 novembre 2017

Salmon Patties

Serving: 16 salmon patties

·        1 lb fresh salmon filet
·        Olive oil
·        Garlic salt
·        Black pepper
·        1 medium yellow onion (1 cup), finely diced
·        ½ red bell pepper, seeded and diced
·        3 Tbsp unsalted butter, divided
·        1 cup Panko bread crumbs
·        2 large eggs, lightly beaten
·        3 Tbsp mayonnaise
·        1 tsp Worcestershire sauce
·        ¼ cup parsley, finely minced

1.       Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
2.       Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
3.       In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, ¼ tsp black pepper and ¼ cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by ⅓ to ½" thick patties.*
4.       In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes. Serve with homemade tartar sauce.
* If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.

Author: Natasha of

Servir avec sauce tartare maison.

Sauce tartare à 5 ingrédients


1.       125 ml (1/2 tasse) de mayonnaise.
2.       15 ml (1 c. à soupe) de jus de citron.
3.       15 ml (1 c. à soupe) de moutarde à l'ancienne.
4.       15 ml (1 c. à soupe) de relish.
5.       15 ml (1 c. à soupe) de cornichons sucrés hachés finement.

Source : Ricardo