What the heck! 2 blog posts in a row???? This rain around here must be making me feel more motivated (plus keeping me inside so I can actually blog).
We love salmon around here. We can't get enough, so I try to think of different ways to fix the same thing. Salmon Patties is one of our favorites and I don't know why I didn't blog this sooner! As you know from my past food posts, I am not much of a exact measurement cook, so don't expect to see the "Blood, Sweat, and Minivans" cookbook anytime soon....or ever. So, I'll try to explain the recipe the best I can:
The main ingredients are salmon, dill, and capers.
Salmon Patties (ingredients are approximate):
2 lb fresh salmon (skin off)
1/4 cup capers
1/4 cup fresh chopped dill
2 TBS dijon mustard
2 whole eggs
1 egg white
Juice from one lemon
1/2 cup whole wheat bread crumbs to help bind the mixture. I sometimes have to add a little more depending on how loose the patty mixture is.
First I chop up the salmon into small chunks. Salmon is really tender, so it's pretty easy to get nice small cubes of salmon. I dump the salmon into a bowl with all of the other ingredients. I like to use the kitchen aid to mixer to mix because it seems to help get the salmon even smaller without making it into a paste.
I form the mixture into patties and cook them on my George Foreman grill that has been sprayed with olive oil. I have also baked them in the oven or cooked them in a pan....whatever works for you.
This is what they look like:
I like to mix a little greek yogurt with capers and use that as a topping. So good.
As side dishes I used these delicious sweet potatoes and mini sweet peppers I got at Costco.
I usually just like to drizzle olive oil, salt, and pepper on my veggies and roast them in the oven: