Salmon Patties Made Simple with Spicy Beer Mustard

Posted by Betty A Sayers (Creator) 0 Comments Like 1 like

Start Fresh in 2019 –

Dark skies, icy walk ways, cold fingers and toes – a cautionary tale for Nebraskans in January and sets up a scenario for entertaining at home.

  Many of us also are keeping our goals for 2019 – eating fresh and eating light and eating well. When your thoughts turn to “What’s for dinner?” Think nutrient rich, simple to make, clean and  steeped in flavor-  Spicy Beer Mustard  Salmon Patties.

 I’ve tested recipes for salmon patties, and of the many, the following won my award  because 1)  clean, fresh salmon flavor 2) easy to mix and make 3) salmon mixture  may be made ahead 4) nutrient rich 5) entertaining to mix and make. Recipe by Dorie Greenspan. I discovered the recipe on The Splendid Table radio show and website sponsored by Public Radio.

Spicy Beer Mustard adds complexity and rich flavors to the salmon.  Buy your Spicy Beer Mustard by pressing the “Buy” button on the front page of this website or search on Amazon.com gourmet grocery for Spicy Beer Mustard – 6 pack or 2 pack.

Ingredients

1 ½ pounds skinless salmon fillets, cut into chunks and pat dry

½ cup plain Greek yogurt

½ finely chopped scallions (white and light green parts only)

½ cup chopped fresh dill (sometimes I mince fresh parsley instead of dill)

3 Tablespoons Spicy Beer Mustard

1 Tablespoon capers, rinsed, patted dry and coarsely chopped

1 lemon

¾ Tsp. sea salt or to taste

Canola or olive oil, for cooking

6 buns

WORKING AHEAD: You can keep the burger mix in the refrigerator for up to 8 hours before cooking

Directions

1.  Put the salmon in a food processor and pulse about 6 times, just until it is coarsely chopped. Stop before you have paste!

2.  Spoon the yogurt, scallions, dill, mustard and capers in a large bowl and stir to blend. Finely grate the zest of one lemon into the bowl. Stir and season with the salt.  Add the salmon – use a flexible spatula and a light touch. Taste and decide if you’d like more salt or want to squeeze some lemon juice into the mix. 

3. Cover the bowl, pressing a piece of plastic wrap against the surface of the mix, and refrigerate for at least 2 hours (the salmon burger mix can be refrigerated for up to 8 hours.)

4. When you are ready to make the burgers, toast the buns in a clean skillet or grill pan. Toast until crisp and lightly browned and keep warm until serving time.

5. Drain any liquid that accumulates in the bowl.  Divide the salmon into 6 portions and shape each one into a patty. Lightly coat a grill pan or skillet, with of oil or spray and place it over medium-high heat. Cook the burgers in two batches (don’t crowd the pan) and coat the skillet again with oil between batches. Grill  about 2 minutes on each side – you want to crisp the exterior and just warm the insides. (or grill until  110-125 F   internal temp.)

6.  Serve immediately with a variety of toppings  and a dollop of Spicy Beer Mustard sauce. Recipe: 2 Tb. Spicy Beer Mustard mixed with 2 Tb. quality mayonnaise

7. Options for toppings: pickled red onions, (see photo)  avocado slices, tomato, cucumber