Lemon Infused Fresh Salmon Patties

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2 frozen wild sockeye salmon fillets, skin removed, chopped in medium pieces

1 lemon, cut and squeezed

1 small shallot, chopped

1/2 teaspoon dill

1/2 teaspoon salt & pepper

2 tablespoons mayonnaise, tested Hellmans’s

2 tablespoons vegetable oil

1 teaspoon butter

3 tablespoons + 1/2 cup Panko bread crumbs

1/4 teaspoon dijon mustard or mustard of choice

Horseradish/Mayo Sauce

2 tablespoons Hellman’s mayonnaise

1 tablespoon horseradish sauce

1/4 teaspoon fresh or dried dill

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In food processor fitted with steel blade, process for few seconds chopped salmon until coarsely chopped. Remove salmon to mixing bowl.
Add lemon juice, spices, onion, mustard, 3 tablespoons bread crumbs and mayo. Toss together to form ball in bowl.
Divide the ball into 4 sections, roll each section into a ball and flatten to form a patty. Make 4 patties.
In pie plate place additional 1/2 cup bread crumbs, coat both sides of patties with bread crumbs.
In medium skillet, spray with cooking spray and 2 tablespoons vegetable oil plus 1 teaspoon butter. Place patties in oil and do not turn over until you see the bottom edge brown. Flip over and continue frying until golden.
Remove from skillet and place in clean pie plate in preheated 300 degree oven.
Keep patties warm until ready to serve for dinner. Do not cover while in oven.
Prepare horseradish mayo sauce. Mix all ingredients in small bowl.
Serve horseradish mayo combination with patties as a side sauce.

Recipe was adapted from America’s Test Kitchen.

Find it online: https://lizbushong.com/lemon-infused-fresh-salmon-patties/