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
What You'll Need
extra-virgin olive oil
finely diced celery
large leek, white and light green parts only, finely diced (about ½ cup)
Kosher salt and freshly ground black pepper
skinless salmon fillet, cut into 1-inch cubes
fresh lemon juice
cayenne pepper (or a small sprinkle of crushed red pepper flakes)
capers – drained, rinsed, and coarsely chopped
chopped fresh dill
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*.