Thursday, March 4, 2010

Salmon Patties with Lemon Dill Sauce

Hi everyone!  This week has gone by so fast!  I meant to get this post up yesterday...which obviously didn't happen.  This morning I got my eyes dilated...ugh...and I could hardly see afterwards...let alone type.  Someone remind me not to get my eyes dilated when it's nice and sunny outside...I wore my sunglasses for 2/3 of the day!

All right, now where was I???

Oh yes...this week's meatless entree.  ;-)  You might think your kids would turn their noses up at salmon patties, but they're really just dressed up fish sticks to them.  They taste like fish, are lightly breaded, amd they're nice and crunchy too.  Grownups can eat 'em with the lemon-dill sauce, and kids can smother 'em in ketchup.  Everyone's happy!

If you are pressed for time, feel free to substitute one 15.5 ounce can of pink salmon for the fresh salmon.  You'll find it in the same aisle as the tuna fish at the grocery store.

Salmon Patties with Lemon-Dill Sauce


1 pound skin-on salmon fillet, cleaned and free of small bones
salt and black pepper to taste
1 teaspoons olive oil
3/4 cup panko or fine dry bread crumbs (plus more for breading)
2 tablespoons chopped fresh parsley
2 tablespoons chopped scallions
2 tablespoons fresh snipped dill
2 tablespoons milk
Juice and zest of 1 large or 2 smaller lemons
1 large egg, lightly beaten
1 teaspoon dijon mustard
Dash of hot sauce (optional)
1/4 cup vegetable oil


3/4 cup mayo or salad dressing (we like Miracle Whip)
3 tablespoons buttermilk
2 tablespoons snipped fresh dill
1 tablespoons chives, chopped
1 teaspoon lemon peel
2 teaspoons lemon juice

Combine all the sauce ingredients in a small bowl.  Cover and refrigerate for a couple of hours so the flavors have time to develop.

If you're starting with fresh salmon, preheat the oven to 375 degrees.  Check the fillet for any tiny bones and remove them with your fingers or a pair of tweezers.  Season with salt and pepper and drizzle with the olive oil. 

I didn't take a picture of the fish before it went in the oven.  One of my children...who's name I will not reveal had a major tantrum while I was prepping the fish, so I was terribly distracted.

 Bake the fish at 375 degrees for 12-14 minutes or until the fish flakes easily with a fork.  A thicker fillet might take a few minutes longer.  Remove from the oven and set aside to cool.  (If you're using canned salmon, just break open the can, and carefully remove and skin and bones).

In a large bowl, combine the panko/bread crumbs, parsley, scallions, dill,  milk, lemon juice, lemon zest, egg, mustard, and hot sauce (if desired). 

When the salmon is cool enough to handle, break it into small bits (like you would tuna out of the can), and add it to the bowl (or simply add the canned salmon to the bowl).  Gently mix everything together with your hands--the salmon will break down further and it should all stick together. 

Form the mixture into 8 patties, a bit smaller than a hamburger (about 2 1/2 inches wide). 

Place some more panko or bread crumbs into a shallow dish and dredge each pattie gently into the crumbs. 

Heat the vegetable oil in a large, nonstick skillet over medium heat.  Cook the patties for about 5 minutes on each side, or until golden brown.  You may need to cook just 4 at a time so you don't crowd the pan.

Serve immediately with the lemon-dill sauce and lemon wedges. 

These taste wonderful with a roasted vegetable, side salad, or coleslaw.  Alternatively, you can make 16 smaller patties and serve them as an appetizer...they'd be perfectly charming!

Enjoy, and God bless your table tonight!

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