My version of salmon patties

[bif]

Last edited Wed Jan 30, 2013, 12:13 PM - Edit history (1)

http://cookingwiththemark.blogspot.com
These turned out great!


Salmon patties
2 cans pink salmon
3 eggs
1-1/2 c bread crumbs
1 onion chopped
12 Kalamata (Greek) olives, minced

Aioli sauce
1 c mayonaise
2 T Dijon mustard
1 or 2 T fresh squeezed lemon juice
1 green onion, minced
1 t dried dill
3-4 cloves garlic minced
black pepper to taste
pinch of cayenne pepper (optional)

Directions
Mix all the ingredients for the aioli sauce and put in the fridge for at least an hour. Preferably overnight. Then, caramelize onions. Put salmon into a large bowl and remove any bones and dark skin. Mix in onions and remaining ingredients. Form into hockey puck sized patties, (should yield 8), and place on a platter. Put in the fridge and let rest for an hour or so. Heat up olive oil in a large pan and fry patties until golden brown on both sides. Top with aioli and serve.

[Laurian]

1. I made them tonight. Kind of a hybrid

of your recipe and cbayer's . Loved the aioli! I did leave out the dill, but otherwise followed cbayer's recipe for the aioli. For the salmon patties, I used some of the aioli, breadcrumbs and an egg. I used the boneless, skinless salmon that comes in a pouch. My mother used to tell us that the bones and skin in the canned salmon were good for us, but it always sort of grossed me out. I generally opt for the boneless, skinless product.

This was absolutely an improvement on the salmon patties I've made in the past!

[cbayer]

2. I'm so glad it worked for you. That aioli is the key, imo.

If you get the urge, try making them with fresh salmon. I'm not a big fish eater, but salmon either raw or like this is aok in my book.

[bif]

3. We cook salmon a lot

and usually have a lot left over. So that's a great idea for using it up.