I don’t know about you, but am completely bored with grilled, roasted and poached salmon. Thus the need to create a healthy salmon patty.
I’ve always loved salmon patties, but after more than a few experiences attempting to find a healthier pre-packaged salmon patty, I knew I needed to create my own.
The store’s offerings were too high in sodium, with a long list of ingredients I couldn’t name, and I could barely find the salmon amongst all the breading.
When I realized it wouldn’t be difficult to chop the salmon filets I had in the freezer into little pieces (you could do this with a food processor, but I find my zen chopping), that’s when I decided to skip the store.
Naturally, I added the typical ingredients you’d find in any seafood patty like onions, celery and breadcrumbs, but I also perked up the mix with fresh and fragrant dill.
You won’t find fresh dill in the store’s offerings!
Looks like a healthier salmon patty now, doesn’t it? Do you see the chunks of wild salmon, tiny bits of crunchy celery, and sweet onion?
A spoonful of a lemony sauce using that same fresh chopped dill finished off my salmon patties without the need to add a bun. They were top-notch without the bun!
Just a quick note before I leave you. If you’re looking for holiday recipes, be sure to follow my Pinterest Holiday Recipes board. I’m collecting recipes from my favorite fellow food bloggers, so you’ll have to leave a comment and let me know which recipes you’re going to try. Topping my appetizer list is the Turkey and Cranberry Meatballs from Six Sister’s Stuff.
Have a terrific weekend everyone!
Serves 4 patties
- 1 ½ cups salmon, chopped into small pieces
- ? cup celery, diced
- 1 medium shallots, diced
- 2 tablespoons fresh dill, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup bread crumbs
- 1 large egg whites
- ½ cup low fat sour cream
- 1 tablespoon lemon juice
- 1 teaspoon dill, minced
- ½ teaspoon Dijon mustard
- ½ cup green onion, sliced
- Combine salmon, celery, shallot, 2 tablespoons dill, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, bread crumbs and egg white in a bowl.
- Form into 4 patties.
- Preheat a large non-stick skillet over medium heat, and spray with cooking spray.
- Place patties in the pan, and cook for 4 - 5 minutes per side (watch for burning on the bottom), until patties are cooked through. Remove from heat immediately to keep patties from becoming too well done, and dry. Length of cooking time depends on how thick your patties are. Mine were about 1/2" thick.
- Combine sour cream, 1 tablespoon lemon juice, 1 teaspoon dill and 1/2 teaspoon Dijon mustard in a bowl.
- Serve patties with sour cream mixture, sprinkled with green onion.
Food energy: 284kcal Saturated fatty acids: 3.26g Monounsaturated fatty acids: 2.47g Polyunsaturated fatty acids: 1.81g Total fat: 7.54g Calories from fat: 67 Cholesterol: 57mg Carbohydrate, by difference: 23.29g Total dietary fiber: 1.87g Protein: 24.31g Total lipid (fat): 10.12g Water: 126.18g Ash: 2.36g Total sugars: 2.43g Calcium: 111mg Iron: 2.05mg Magnesium: 46mg Phosphorus: 314mg Potassium: 480mg Sodium: 349mg