These salmon patties are light, tender and can be eaten alone, in a sandwich or wrap and atop a salad. I nixed the bread crumbs, which makes them that much healthier! This one is such a treat.
– 6-8 ounces salmon, chopped
– 1/4 cup parsley, chopped
– 1/4 cup scallions, chopped
– 1 tbsp fresh ginger, grated
– 1 tsp salt and pepper, each
– 1 tsp dijon mustard
– 1 tbsp soy sauce
– 2-3 tbsp olive oil
– 1 egg white
– 1 tsp oil or butter for cooking
Take the salmon, remove the skin and chop into chunks. Use a different cutting board for the salmon than you would for the vegetables. You don’t want to cross contaminate. I like to use a plastic cutting board for all raw meats, because it won’t absorb any juices from the meat. A wood cutting board does.
Place into a bowl.
Next chop the scallions and parsley.
Grate the ginger. No need to remove the skin, as it will naturally just fall to side during grating.
Toss all the ingredients into the bowl with the salmon.
Add the salt and pepper, mustard and soy sauce.
Add one egg white.
After mixing thoroughly, create 2 patties and wrap in plastic wrap.
Chill in the refrigerator for a few hours so all the flavors marry, or freeze them if you will cook them another day.
To cook, melt the butter.
And delicately place the salmon patties into the pan. Make sure to be careful, because since we aren’t using any bread crumbs, the patty won’t stick together as easily. As it cooks, it will harden and stay together, but it requires being careful when flipping. Each side needs about 2-3 minutes.
When done, dollop mustard on top of the patty and get eating!
So juicy and delicious!