Spicy Salmon Patties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
14.75 oz Canned Pink Salmon (1 can) 1 small Jalapeno Pepper; finely chopped 1/4 cup Onion; finely chopped1/4 cup Sweet Red Peppers; finely chopped 2 tbsp Fresh Cilantro; leave only and chopped1 Clove Garlic; minced or pressed1 Tbsp Lime Juice1tsp Low Sodium Soy Sauce 1 tbsp Lite Mayonnaise 2 tsp Melinda's Fire Roasted Habenero & Garlic Pepper Sauce 1 pinch Salt (1/8 tsp)1 Egg, beaten0.75 cup Panko Bread Crumbs; divided 1/2 cup & 1/4 cup
Thoroughly drain salmon, while in can. Place clean paper towel into bottom of a medium size mixing bowl. Empty salmon from can onto paper towel. Pick and remove skin and bones from salmon. Try to keep as much of the fish intact as possible while cleaning. Once fish has been picked clean, remove the paper towel from the bottom of the bowl with as much of the remaining liquid as possible.
• Add the next 10 ingredients, thru salt; gently mix into the salmon with a fork.
• Pour beaten egg over salmon mixture.
• Sprinkle 1/2 cup of the panko and fold, along with egg into the salmon mixture until well incorporated.
• Place 1/4 cup of panko into a shallow, flat bottomed dish.
• Using a flexible spatula, gently pull mixture together to form an even mound in bottom of bowl. Use the spatula to divide the mound into 4 equal quadrants.
• Remove a quadrant of the mixture and form into a puck that's about 2-1/2" around and 2-1/2" tall. Pat puck, top and bottom into the plain panko. (Don't worry about the sides.) Place panko'd puck on a plate. Panko, puck and plate the other 3 quadrants.
• Refrigerate the pucks, uncovered for at least one hour.
• Remove salmon patties from fridge about a half hour before cooking.
• Preheat oven to 350°
• Place cakes on foil lined baking sheet and with a metal spatula, gently press and flatten each cake to about half it's height.
• Using a circular motion, spray a one second burst of olive oil or cooking spray on the panko'd top of each patty.
• Bake for 8 minutes at 350°
• Broil for 3 minutes or until top of patty is browned to your liking.
• Flip patty and spray the second side with oil or cooking spray.
• Broil for 3 minutes or until top of cake is golden brown.
Serve with remoulade, chipotle sauce, or tarter sauce on the side.
Serving Size: Makes 4 patties
• Add the next 10 ingredients, thru salt; gently mix into the salmon with a fork.
• Pour beaten egg over salmon mixture.
• Sprinkle 1/2 cup of the panko and fold, along with egg into the salmon mixture until well incorporated.
• Place 1/4 cup of panko into a shallow, flat bottomed dish.
• Using a flexible spatula, gently pull mixture together to form an even mound in bottom of bowl. Use the spatula to divide the mound into 4 equal quadrants.
• Remove a quadrant of the mixture and form into a puck that's about 2-1/2" around and 2-1/2" tall. Pat puck, top and bottom into the plain panko. (Don't worry about the sides.) Place panko'd puck on a plate. Panko, puck and plate the other 3 quadrants.
• Refrigerate the pucks, uncovered for at least one hour.
• Remove salmon patties from fridge about a half hour before cooking.
• Preheat oven to 350°
• Place cakes on foil lined baking sheet and with a metal spatula, gently press and flatten each cake to about half it's height.
• Using a circular motion, spray a one second burst of olive oil or cooking spray on the panko'd top of each patty.
• Bake for 8 minutes at 350°
• Broil for 3 minutes or until top of patty is browned to your liking.
• Flip patty and spray the second side with oil or cooking spray.
• Broil for 3 minutes or until top of cake is golden brown.
Serve with remoulade, chipotle sauce, or tarter sauce on the side.
Serving Size: Makes 4 patties
Nutritional Info Amount Per Serving
- Calories: 198.9
- Total Fat: 8.4 g
- Cholesterol: 110.9 mg
- Sodium: 557.6 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.5 g
- Protein: 22.9 g
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