Salmon Patties
Ingredients
The salmon mixture
-
16-20
ounces
fresh salmon
-
½
cup
diced onion
-
¼
cup
diced roasted red peppers
-
1
tablespoon
finely chopped Italian parsley
-
½
cup
bread crumbs
-
1
teaspoon
old bay seasoning
-
2
tablespoons
mayonnaise
-
1
tablespoon
dijon mustard
-
1
large
egg
-
½
teaspoon
Worcestershire sauce
-
¼
teaspoon
hot sauce
-
vegetable oil
to sauté the salmon cakes
Remoulade Sauce
-
¼
cup
mayonnaise
-
1
teaspoon
dijon mustard
-
1
tablespoon
chili sauce
-
⅛
teaspoon
hot sauce
-
½
teaspoon
fresh lemon juice
-
½
teaspoon
Worcestershire sauce
-
1
scallion
chopped
-
½
tablespoon
chopped fresh parsley
-
1
tablespoon
chopped green olive
-
1
tablespoon
sweet pickle relish
-
1
teaspoon
capers
Instructions
- Preheat the oven to 350°F.
- Brush the salmon with olive oil and roast for 12-14 minutes, then let it cool.
- Flake the cooled salmon into a bowl and mix in the onion, roasted red pepper, and parsley.
- In another bowl, combine mayonnaise, mustard, old bay seasoning, lemon juice, Worcestershire sauce, hot sauce, and egg to make the imperial sauce.
- Combine the imperial sauce with the salmon mixture and add bread crumbs, mixing gently.
- Chill the mixture in the refrigerator for 30 minutes.
- Shape the mixture into patties and dredge in breadcrumbs.
- Heat oil in a frying pan and cook the patties for 2-3 minutes on each side until golden brown.
- Transfer the patties to a baking sheet and bake for 20 minutes or until they reach an internal temperature of 165°F.
- For the remoulade sauce, mix all ingredients together and let sit for at least an hour.
Nutrition Facts (estimated)
Servings
4
Calories
402
Total fat
25g
Total carbohydrates
16g
Total protein
27g
Sodium
627mg
Cholesterol
112mg
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