Courtesy of Krista Anderson, Executive Chef New Seasons Market, Portland, Oregon
Yields about 16 four ounce patties
1 lb. wild salmon fillet, pin bones removed
1 tablespoon vegetable oil
1/2 small red onion, finely diced
2 cloves garlic, chopped
2 green onions, diced
2 tablespoons fresh dill, chopped
3 tablespoons whole grain mustard
1/4 cup sour cream
1/2 cup mayonnaise
3 cups Panko (Japanese style breadcrumbs)
Vegetable oil to pan fry in
Season salmon with salt and pepper and bake in a 350°F oven to an internal temperature of 160°F. Allow to cool.
Cook onions and garlic in oil until tender; allow to cool.
Combine the green onions, dill, mustard, sour cream, mayonnaise and eggs in a bowl. Flake salmon apart and add mustard mixture. Add one half of the Panko or breadcrumbs and mix well. Add more Panko or breadcrumbs until you reach a “cooked oatmeal” consistency.
Allow to set for at least one hour.
Portion into 16 4-ounce balls and form into patties.
Pan fry in oil until golden brown on both sides.
Place in a 350°F oven for about 5 minutes until heated through.
Serve with tartar sauce or a creamy cucumber yogurt sauce.
New Seasons Market
New Seasons Market, founded in 1999 in Portland, OR, was a collaborated effort by three families to start a company that was truly committed to its community, promoted sustainable agriculture, and maintained a progressive workplace. When it comes to providing salmon to their clientele, New Seasons Market only offers wild salmon – no farmed salmon. Thus, they recognize the importance of sustainable and healthy industries and ecosystems, and truly value the future health of not only their customers, but of the Pacific’s wild salmon as well. For more information: www.newseasonsmarket.com