Sockeye Salmon Patties With Green Goddess Aioli Recipes

SOCKEYE SALMON PATTIES WITH GREEN GODDESS AIOLI

Sockeye Salmon Patties with Green Goddess Aioli image

These simple salmon patties get their meaty flavour and brilliant coral-pink colour from sockeye salmon. Top them with dollops of creamy Green Goddess aioli for a perfect hot-weather meal.

Provided by Isabelle Boucher (Crumb)

Categories Main

Time 48m

Yield 4

Number Of Ingredients 18

Ingredients

1 lb sockeye salmon filet
½ cup panko crumbs
1 egg
2 tbsp finely chopped red onion
1 tbsp fresh lime juice
½ tsp lime zest
½ tsp salt
½ tsp fresh ground black pepper
1/4 cup roughly chopped parsley
1/4 cup roughly chopped chives
2 tbsp roughly chopped tarragon
1 clove garlic, finely minced
¾ cup mayonnaise
2 tsp white wine vinegar
½ tsp anchovy paste
Salt and pepper to taste
4 leaves Boston or red leaf lettuce
Lime wedges, for garnish

Steps:

Using a sharp chef's knife, remove the skin from the salmon and discard. Finely chop the salmon - you're aiming to preserve some of the texture of the fish (as opposed to using the food processor, which I find tends to reduce the fish to a paste), but chop it finely enough to hold together if you gently form it into a ball.
In a large bowl, stir together the salmon with panko, egg, lime juice, lime zest, salt, and pepper. Mix gently until everything is well combined.
Shape the mixture into 8 equal-sized patties. Arrange on a baking sheet and chill for half an hour to help them set up.
While the patties are chilling, prepare the aioli. Using a food processor, pulse the parsley, chives, tarragon and garlic until finely chopped. Add the mayonnaise, white wine vinegar and anchovy paste. Process for a minute or two, or until smooth, stopping occasionally to scrape down the sides of the bowl. Pour into a small mason jar and chill until ready to use.
Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Pan-fry the patties for 3-4 minutes per side, or until golden brown and crisp.
Arrange a leaf or two of lettuce on each plate, and top with two patties. Spoon a generous amount of aioli on top, and serve with lime wedges on the side. (The leftover aioli is delicious as a sandwich spread, or as a creamy dip for fresh vegetables.)

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