Prep 15 mins
Cook 0 mins
Quick easy recipe that can be adjusted to your individual tastes. Feel free to experiment. Tasty, healthy, quick and a hit with adults and kids alike! With 4 teens, we are constantly trying to find ways to get them to eat more fish. Not always easy, but this recipe always gets the same reaction everytime. "Can I have another?" See my "Dijon mustard" version for another option
- 1 1⁄3 lbs fresh salmon, de-boned, no skin
- 4 -6 shallots, sliced thin
- 1⁄4 cup chives, chopped
- 2 tablespoons fresh ginger, grated or 1 tablespoon of chopped marinated ginger
- 1 teaspoon sambal oelek
- salt, to taste
- pepper, to taste
- olive oil, for frying
- *If you can't find Sambal Oelek, which is basically spicy tomato paste, use 1/2 tsp of cayenne pepper and 1 tsp tomato paste*.
- With either a food processor or a sharp knife, dice the salmon. DO NOT make it into paste!
- Add all the ingrediants, saving the olive oil for the cooking stage.
- refrigerate a few hours so that it keeps it's form when cooked.
- Cook the patties about 3 minutes each side, in a non-stick pan using about 1 tbs of olive oil over medium-high heat.
- Be careful not to over cook, or they will be dry.
- Serve with a salad of baby spinach and raspberry dressing or any salad you like!
I think the amount of shallots in this recipe is a bit much for the cut of fish. I couldn't taste anything else. I totally didn't think these were going to cook up in their shape, but they did ( I used some saran wrap inside a peanut butter jar lid to form the patties and then wrapped and froze each patty for an hour and a half)before pan frying in some peanut oil. Made this for PAC Spring 09'