Tuesday, January 3, 2012

Salmon Patties

I did it again! I put that big filet of salmon I bought from Costco in the freezer before cutting it in half. I am a big fan of the fish they sell at Costco and always pick up a slab or two of the salmon or steelhead filets to have on hand for summer grilling or roasting. They are easy to prepare, priced right, and make impressive entrees for parties or family get-togethers. Unfortunately, I tend to forget I am cooking for just two people these days. Roasting a full filet is more than the two of us can eat for a meal, so I always have half a filet left over. Other than adding cold salmon to salads, I needed to find a way to use the leftover piece for another dinner meal. Salmon patties have become my go-to option. Not only do they make a great tasting dinner entree, they are delicious, cold, in sandwiches. 

This recipe is a compilation of several recipes I found on the internet and in my cookbooks. It's a fairly basic patty recipe that uses ingredients I usually have on hand, but any other vegetables, herbs or spices you have on hand will do. 

I generally roast my salmon, so most of the patties I make use roasted salmon leftovers.  This was the case this time and I roasted it in this fashion: I lightly splashed a bit of lemon juice all over the filet, then smeared it with a tablespoon of Dijon mustard, and then seasoned it with dried dillweed, salt, pepper, and a some finely chopped fresh parsley.  I placed it on a lightly oiled sheet pan and roasted it at 400 degrees for roughly 15-18 minutes -- so simple, and always delicious. 

 Salmon Patties
1/2 filet cooked salmon
1-2 eggs
1 slice wheat bread
2 T. fresh minced parsley
1 stalk celery, finely chopped
2 green onions, finely chopped
1 clove garlic, finely minced
1/4 sweet pepper
1 T. Dijon mustard
1/2 tsp. Old Bay Seasoning


Remove the dark, fatty portion and then flake the cooked salmon.  Put bread in a food processor and pulse a few times to produce coarse crumbs. 

Finely chop green onion (white and green parts), pepper (red, yellow, orange or red - whatever you have on hand), celery, parsley and garlic.  

Add the bread crumbs, egg/s, Dijon mustard, Old Bay Seasoning to the flaked salmon, and mix together.   

Add the chopped vegetables and mix till very well combined. 

Using a 1/3 measuring cup, mound mixture onto a waxed paper lined baking sheet. Press into patties approximately 1/2 inch thick.  Put in the refrigerator for 30 minutes.  

When ready to fry, coat in some Panko breadcrumbs.
Carefully pat Panko onto both sides of patties and gently place in a hot frying pan that contains a light coating of oil - I use olive oil. 

Fry till light golden brown on both sides about 3-4 minutes per side. Remove from pan onto paper lined dish to absorb the oil. Place fried patties on a baking sheet and bake another 10 minutes in a 375 degree oven.  Remove and serve. I used a little of my Herb Dip thinned with some milk as a sauce, but either a sprinkle of lemon juice or tartar sauce pairs well with the patties.

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