The salmon patties in this post were inspired by this recipe. I made a couple of tweaks, substituting lime for lemon, ginger for garlic and adding lots of fresh dill. I also swapped out the avocado topping for zucchini fritters. Fish burgers are lean but they can be on the dry side, so the crispy-on-the-outside-moist-on-the-inside fritters and spicy aioli were terrific accompaniments.
They cooked well in a skillet but I can't wait to try them again on the BBQ come summertime.
To make the salmon patties:
Start with 1 lb cooked wild salmon fillet. Cut off 1/4 of the salmon, finely chop by hand and set aside. Place the rest of the salmon in the food processor and pulse until slightly gluey.
De-core and finely dice 1 yellow pepper.
Finely slice 2 stalks green onion.
Chop 1/3 cup fresh dill.
Peel and grate 1T ginger.
In a mixing bowl, combine all the salmon, pepper, green onion, ginger and dill. Add 6T Panko breadcrumbs, 1 lightly beaten egg, the juice of 1/2 lime, 1 tsp soya sauce and 1/4 tsp salt.
To make the zucchini fritters:
Using a food processor, grate 2 cups of zucchini. Sprinkle with salt and place in a colander for 10 minutes, then gently squeeze out excess liquid. In a mixing bowl, combine grated zucchini with 1/3 cup flour, 1 lightly beaten egg and 1/4 tsp pepper.
In a large skillet, heat 1T oil over medium heat. Rather than shaping the fritters ahead of time, I packed them into round silicone molds for poached eggs. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes
Top one half of a toasted burger bun or English muffin with a salmon patty and a fritter. Add any kind of spicy aioli (I used a jalapeno-lime one available at Costco) and a small handful of fresh cilantro.