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Salmon Patties With Citrus Vinaigrette

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Ingredients
  Orange 1
  Lemon 1
  Olive oil 1⁄4 Cup (4 tbs)
  Reduced sodium soy sauce 2 Teaspoon
  Hot pepper sauce 2 Drop
  Fresh ginger slices 1 1⁄2 , minced, quartered
  Cilantro sprigs 1⁄3 Cup (5.33 tbs), minced (Packed)
  Canned salmon 14 3⁄4 Ounce, drained (1 Can)
  Scallions 3 , minced
  Fine dry bread crumbs 1 Cup (16 tbs) (Unseasoned)
  Eggs 2
  Dry mustard 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Grate the orange and the lemon to yield 2 teaspoons each of zest. Halve the orange and lemon, then juice one orange half and one lemon half. Remove the peel and as much of the bitter white pith as possible from the un-juiced orange and lemon halves. Cut the peeled orange and lemon into bite-size pieces.
2. In a small bowl, combine the orange and lemon zests, juices, and pieces. Stir in 2 tablespoons of the oil, the soy sauce, hot pepper sauce, and half of the ginger and cilantro.
3. In a medium bowl, combine the salmon, scallions, and the remaining ginger and cilantro, and toss to break up the salmon and distribute the ingredients.
4. Add the bread crumbs, eggs, mustard, and pepper, and thoroughly combine. Form the mixture into 4 patties about 4 inches across.
5. In a large skillet, warm 1 tablespoon of the oil over medium-high heat. Add the salmon patties and cook until golden on one side, about 3 minutes. Turn the patties over, add the remaining 1 tablespoon oil, and cook until golden on the second side, about 3 minutes. Serve the patties with the sauce on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Salmon
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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