Salmon Patties

By á-2101

Ingredients

• 1/2 lb. skin on salmon, fresh
• 4 T olive oil
• salt and pepper, to taste
• 4 T butter
• 3/4 cup red onion, diced
• 1/2 cup celery, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup parsley, minced
• 1/2 t Tabasco
• 1/2 t Worcestershire sauce
• 1 -1/2 t Old Bay seasoning
• 1 cup saltine crackers, crushed
• 1 large egg, lightly beaten
• 1/2 cup mayo
• 2 t Dijon

Details

Cooking time 60mins
Adapted from communitytable.com

Preparation

Step 1

1. Place the salmon on a sheet pan, skin side down. Brush with 2 T of the olive oil and salt and pepper and bake at 350 for about 15-20 minutes, or until just cooked. Cover tightly with alum. foil and allow to rest for 10 minutes before putting in the fridge and allowing to cool completely.

2. Melt 2 T of the butter in a large skillet and cook the onion, celery and bell pepper until just beginning to soften-about 5 minutes. Stir in the parsley, Tabasco, Worcestershire sauce and Old Bay seasoning and cook for a few minutes more. Remove from heat and allow to cool to room temp.

3. When the salmon is cooled, flake it into a large bowl, then add 1/3 of the cracker crumbs, the beaten egg, mayo, Dijon mustard and the cooled onion and pepper mix. Mix together until well blended, then form into 6 patties. Coat the patties in the remaining cracker crumbs.

4. Heat the remaining 2 T of butter and olive oil in a heavy bottomed skillet (preferably cast iron) over medium heat. Cook the patties in batches for about 3-4 minutes per side, until browned. Keep warm in the oven until ready to serve.