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Author Notes: Crisp on the outside, moist and tender on the inside; serve atop a green salad: romaine lettuce, green onions, and mandarin orange slices. Amazing! —FirstTimeFoods
- 1 tablespoon extra-virgin olive oil
- 1 cup finely diced celery
- 1 large leek, white and light green parts only, finely diced (about ½ cup)
- Kosher salt and freshly ground black pepper
- 1-1/2 pounds skinless salmon fillet, cut into 1-inch cubes
- 1 large egg
- 1-1/2 tablespoons fresh lemon juice
- 1/4 teaspoon cayenne pepper (or a small sprinkle of crushed red pepper flakes)
- 1/3 cup mayonnaise
- 3 tablespoons capers – drained, rinsed, and coarsely chopped
- 2 tablespoons chopped fresh dill
- 1-1/2 cups panko (Japanese bread crumbs)
- Start by dicing 3 stalks of celery (about 1 cup) and 1 leek. Make sure to rinse the leek well, to get rid of sand!
- Sautée this over medium-low heat in a skillet, stirring occasionally until soft and opaque. Let it cool, while you get the salmon mixture ready.
- In a food processor, combine ~1.5 pounds of raw salmon fillet (skin removed), the juice of 1 lemon, 1 teaspoon cayenne pepper, 1 teaspoon of kosher salt, and ¼ teaspoon black pepper. Pulse this until combined to a paste, and transfer the salmon paste to a large bowl.
- Add ⅓ cup of mayonnaise, 3 tablespoons of diced capers, 2 tablespoons of chopped fresh dill, and ⅓ cup of panko bread crumbs to the bowl and stir with a spatula to combine.
- Add in the sautéed leeks and celery, and form the mixture into 8 patties, coat them with another ¾ of the panko bread crumbs, and lay them in a oiled baking pan.
- Bake the patties at 425* on convection for 20 minutes, 10 on each side. If you’re baking in a regular oven, increase the temperature by 25* to 450*.