Salmon Patties with Tzatziki (Printable Version)
# What You'll Need:
→ Main
01 -
Cut 1.5 pounds of skinless salmon into small chunks
02 -
2 teaspoons mustard, Dijon style
03 -
Chop 2 to 3 tablespoons of green onions finely
04 -
Grab 1 cup of parsley leaves and tender stems, chopped up
05 -
1 teaspoon ground coriander powder
06 -
1 teaspoon sumac, ground
07 -
Half a teaspoon of mild paprika
08 -
Black pepper, about 1/2 teaspoon
09 -
Kosher salt for seasoning
10 -
About 1/3 cup plain bread crumbs or gluten-free ones
11 -
3 tablespoons of good extra virgin olive oil
12 -
1 lemon cut in half
→ Accompaniments
13 -
Baby arugula leaves
14 -
A sliced tomato
15 -
Tzatziki sauce
16 -
Sliced red onion
17 -
Toasted buns like ciabatta or whole grain
# Steps to Follow:
01 -
Put a quarter of the salmon and the mustard into a food processor and pulse till it's paste-like. Move that into a bowl. Then pulse the rest of the salmon but keep some chunkiness and mix it in.
02 -
Throw in green onions, parsley, coriander, sumac, paprika, pepper, and a good pinch of kosher salt. Stir it all well, cover it, and pop it into the fridge for half an hour.
03 -
Get a baking sheet ready with parchment paper. Have your bread crumbs on a plate. Split the salmon mix into four equal balls and press each into 1-inch thick patties. Dredge both sides in crumbs and set them on the sheet.
04 -
Warm the olive oil in a pan over medium-high heat till it’s hot and shimmering. Gently fry the patties till golden on both sides and cooked medium-rare, flipping once. That should take 2 to 4 minutes per side. Use a food thermometer to check they’re 115°F to 120°F inside. Turn heat down if crumbs start to burn.
05 -
Drain the patties on paper towels to soak up extra oil. Sprinkle a little salt on them and squeeze fresh lemon juice over the top.
06 -
Spread tzatziki over the toasted buns, then add the salmon patty. Stack on arugula, tomato slices, and red onion rings. Eat right away.
# Additional Tips:
01 -
Don't overdo processing the salmon to keep some texture. Keeping the inside medium-rare makes it juicy and tasty.