chile-lime salmon patties

Name: Chile-Lime Salmon Patties
Prep time: 30 min
Cook time: 35 min
Yield: 8
Ingredients: 2 large can(s) salmon; 1/4 cup(s) parsley; 1/4 cup(s) celery, finely chopped; 1/4 cup(s) green onion, finely chopped; 1 cup(s) panko bread crumbs; 1/4 cup(s) mayonnaise; 1 large egg, lightly beaten; 1 tablespoon(s) lime juice; 1 teaspoon(s) red chile paste; 1/8 teaspoon(s) worcestershire sauce; 2 tablespoon(s) butter; 1 - recipe lime butter sauce; 1/3 cup(s) white wine; 1 tablespoon(s) lime juice; 1 clove(s) garlic, minced; 2 tablespoon(s) whipping cream; 1/3 cup(s) butter, cut up; 1 tablespoon(s) sriracha hot sauce

(1 RATING)

62 Pinches 2 Photos

cathy tate

high point, NC

Updated on Jul 23, 2012

This recipe was adpted from a turkey burger recipe that I tweeked to make my own. It puts a kicked-up spin on the traditional salmon pattie.

Rate

prep time 30 Min

cook time 35 Min

method ---

yield 8 serving(s)

Ingredients

2 large cans salmon
1/4 cup parsley
1/4 cup celery, finely chopped
1/4 cup green onion, finely chopped
1 cup panko bread crumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon lime juice
1 teaspoon red chile paste
1/8 teaspoon worcestershire sauce
2 tablespoons butter
1 - recipe lime butter sauce
1/3 cup white wine
1 tablespoon lime juice
1 clove garlic, minced
2 tablespoons whipping cream
1/3 cup butter, cut up
1 tablespoon sriracha hot sauce

How To Make chile-lime salmon patties

Step 1

Drain salmon. Crumble salmon and pick out any bones. Place in large bowl. Set aside. In food processor, process parsley, celery and onion until finely chopped. Add to salmon. Add half of the panko, the mayonnaise, egg, lime juice, chile paste and Worcestershire sauce. Form eight 3-inch patties. Coat with remaining panko. In 12-inch skillet, heat 1 tablespoon butter over medium heat. Cook patties, half at a time, 10 minutes or until browned, turning halfway through. Repeat. Serve with Chile-Lime Sauce.

Step 2

CHILE-LIME SAUCE: In a small saucepan combine white wine, lime juice, minced garlic. Bring to a boil then reduce heat to low. Wisk in whipping cream. Gradually whisk in butter cut up until melted. Stir in Asian Sriracha Hot Sauce.
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