Can be baked or cooked on a griddle, serve with salad or as a slider.
Course: Main Dish, Snack
Author: Chef Maria Cummins
3/4lbfresh salmonfinely chopped
1/2cupscallionssliced, white and green parts
1/2cupPanko bread crumbs
1eachlarge garlic cloveminced
1/2teaspoonOld Bay Seasoning
1/2tspfresh black pepper
Place sliced salmon and bell pepper, green onions, mustard, dill, garlic, old bay and lemon into a food processor.
Pulse 2-3 times until mixture is coarsely chopped.
Remove mixture and place in a medium bowl.
Add Panko bread crumbs, Kosher salt, pepper and egg and mix with a spoon until well incorporated. If mixture is not holding together, add additional Panko bread crumbs, 1 tablespoon at a time.
Shape salmon mixture into 12, small patties.
Heat an electric skillet to medium-high.
Cook patties for 3-4 minutes on each side until completely cooked through.
For the sauce:
1/4 cup plain nonfat yogurt
1 tsp sugar
1 Tbsp chopped fresh dill
Zest of 1/2 lemon + 1 Tbsp lemon juice
1 Tbsp rice vinegar
Place all ingredients in a bowl and mix well. Serve on top of the patties.
For the Quinoa;
In a saucepan, bring 1 1/3 cup of water to a boil over high heat. Stir in the quinoa; reduce heat to simmer, and cover the pan. Cook for 10 minutes, then let the pan sit, covered, for another 5 minutes. Fluff with a fork, leave the pan uncovered and allow to cool.
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