We had grilled Salmon the night before and had quite a bit left over, so why not? After reviewing a few different recipes she set out to make these taking the best of what she read. Here is the result:
First - grill the Salmon using a technique of your choice, then let cool to room temperature.
Next, make the Tartar Sauce by combining the following ingredients:
1/2 cup mayonnaise
3 tbsp green onions, finely chopped
2 tbsp celery, finely chopped
2 tbsp ketchup
1 tbsp parsley, finely chopped
1 tbsp capers, chopped
1 tbsp lemon juice (fresh)
1 tbsp Dijon mustard
a dash or 2 of hot sauce, to taste
1 tsp Worcestershire sauce
1 garlic clove, minced
Once combined, allow to chill for an hour or more.
Then make the Salmon patties:
Assemble the following ingredients:
1 large egg, beaten
1/3 cup fresh chives, chopped
1 cup panko bread crumbs, divided
1/2 cup of corn, frozen (thawed) or fresh
2 tbsp Dijon mustard
3 tbsp mayonnaise
1 tbsp capers, rinsed and drained
1 tbsp lemon juice
1 tbsp lemon zest
3 tbsp olive oil
3 tbsp salted butter (or unsalted if you prefer)
Combine the egg with the chives, 1/2 the panko bread crumbs, corn, mustard, mayonnaise, capers, lemon juice and zest, mixing gently only until just combined. Flake the salmon using a fork, and fold into the egg mixture.
Next form the mixture into patties roughly 3/4 inches thick by 2 1/2 inches in diameter. Then gently coat the patties in the remaining panko crumbs. Let the patties set in the refrigerator for an hour.
In a large non-stick skillet, heat the oil and butter over medium heat.
Add the patties then cook for 7 or 8 minutes on each side.
Cook until crispy and golden in appearance.
When the patties are done cooking, set them on paper towels to drain excess butter and oil.
This really was pretty easy to make, and tasted so fresh and delicious! We hope you enjoy!
- Scott
