Salmon Patties without the Can
Wild salmon and anchovies are among the top providers of Omega-3 fatty acids which can reduce inflammation, lower risk of chronic disease, and improve brain function.
The same recipe can be adapted for other fresh and frozen fish, such as tuna, haddock, etc.
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- 2 oz
- anchovies packed in oil (approx. 6 pieces)
- 1 to 2 Tbsp
- olive oil, divided
- 1 stalk(s)
- celery, finely diced
- 1/2 medium
- red bell pepper, finely diced
- 8 oz
- fresh or previously frozen salmon
- 1 to 2 medium
- lemon, zest grated and cut into wedges)
- 1/2 c
- panko bread crumbs, divided
- 1/4 c
- black pepper, freshly ground, to taste
2Add the diced celery, red pepper and additional olive oil if needed, and continue to saute, stirring occasionally, until the vegetables are softened and the anchovies have completely fallen apart. Remove from the skillet and chill the mixture while preparing the remaining ingredients. (Wipe any solids out of the skillet and save it to cook the patties.)
7The patties may be cooked, in the skillet, on top of the stove or in the oven. For stove top: preheat the skillet over medium heat, lightly oil the skillet, and cook the patties about 5 minutes per side. For oven: preheat the skillet in a 400F degree oven, lightly oil the skillet, and cook the patties 5 minutes per side.
9To freeze: cook the patties and allow to cool thoroughly in the refrigerator. Wrap each pattie individually to make easier to separate. Freeze for up to three months. To prepare for eating, unwrap and thaw individually for at least 1 hour. Lightly saute, 3 minutes per side, on a buttered griddle or skillet heated to medium.