This recipe is an adaptation from a recipe my grandmother had given me as a child. I revised and modernized the recipe to adapt to the audiences of others in modern times perhaps to make it more appealing. Things that have changed in the recipe are the use of bernaise instead of a creamed pea gravy, the use of couscous rather then rice, and adding asparagus to complement the overall flavor profiles in this dish. —Jon Miller
Can Pink Sockeye Salmon
Panko Bread Crumbs
Toasted PIne Nuts
In This Recipe
Mince tarragon,baby dill, and garlic. Divide in half set aside.
Juice and zest one lemon. Divide the lemon juice in half set aside.
Combine in large bowl canned salmon, panko bread crumbs, half of the tarragon, half of the baby dill, lemon zest, large egg, salt, and pepper. Form patties from the mixture and place on wax paper.
In a large skillet add vegetable oil. When oil has become hot gently place the patties into the pan until golden brown or reach a temperature of 145 degrees.
In a small sauce pan bring to a boil vegetable stock. When the boil has been reached add couscous, and pine nuts. Place lid on top and leave on low till the couscous has absorbed the stock. Remove from burner. Season with salt or pepper to desired taste.
Melt butter and clarify set aside but allowing it to keep warm. In a double boiler whisk egg yolk until it pulls away from bowl. Begin to gently drop butter into eggs remembering to constantly whisk until a sauce has formed. Add second half of herb mixture to this sauce and a small amount of remaining lemon juice. Adjust seasoning with salt and pepper.
In a sautee pan combine water,salt, and asparagus. Steam until tender.
Serving suggestions pour bernaise over salmon patties, place over couscous and asparagus.