Salmon Patties with Ceasar Salad
from Rachel Ray
2 (6-ounce) can wild Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
Handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
3/4 cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
4 anchovies, finely chopped, optional
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce, eyeball it
2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
Couple handfuls grated Pecorino
2 hearts romaine lettuce, shredded
1 head radicchio, shredded
To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.
To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies,
Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
Total cost = $33.50
L-O-V-E-D it! I was honestly a little afraid of the anchovies in the dressing, but it was wonderful. Blake enjoyed it as well. It's so nice to have some fish every now and then, especially when it is prepared so well.
ReplyDeleteLoved it as well! The salad dressing was super tasty. Love me some anchovies.
ReplyDeleteI was hesitant b/c salmon and this pregnancy have not been friends, however, I LOVED it! Freya ate a whole salmon cake herself and Mark scarfed down many. He says, "Keep this on the rotation, Holly!"
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