For a summer weekend evening, try this for dinner:
Salmon patties served with a peach zucchini & yellow squash salad/chutney
Recipe:
Salmon patties: save yourself the time and get skinless boneless filets if your butcher offers it. Otherwise, once bones & skin removed, chop up the salmon and place in bowl. Add 3 tbsp of Mayo or I used Lemon Herb Aioli from @stonewallkitchen If using Mayo, add 1 tbsp lemon juice & herbs to taste (dill, tarragon, etc.). Then 1 added 1 large tbsp of Trader Joe’s garlic aioli mustard, capers, 3 cloves of garlic minced, 2 tbsp of red onion finely chopped. Mix well, partition/form into patties, place on plate and set in fridge to chill for minimum 1 hr. I was in a rush so mine barely got 25 minutes and it showed (a couple of the patties separated during cooking). So make the patties ahead of time and let them chill
In a skillet (easier with non stick pan, or stainless steel) heat up coconut oil on medium-high . Add the patties (carefully ) and cook until starting to crisp (4-5 min). Flip and cook another 4 or so minutes until browned on both sides. Temp for salmon burgers 125-130 degrees.
Take off heat.
When serving add a squeeze of lemon or another little bit of Lemon Herb Aioli or tartar sauce, fresh herbs , whatever you prefer.
Salad/chutney:
Can’t call it a true chutney since dressing did not have any sugar.
Ingredients: lightly sautéed yellow squash & asparagus, finely sliced raw zucchini , small chopped yellow peppers , a little finely chopped red onion.
Dressing:
Avocado oil, raw apple cider vinegar, a little salt & pepper.
Toss salad well and let sit in fridge if you make ahead of time.
Once salmon patties/burgers are ready serve with the salad/chutney.
Enjoy!
Have questions, don’t have all the ingredients and wonder about substitutions? DM me! I am here for you.
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