Ingredients
* 1/2 lb. Salmon Fillet; flaked
* 3/4 cup finely diced red onion
* 1/2 cup finely diced red pepper
* 1/2 cup finely diced yellow pepper
* 1 cup finely diced celery
* 1/4 cup chopped fresh parsley
* 1/4 tsp hot pepper sauce
* 1/2 tsp Worcestershire sauce
* 1 tbs Old Bay Seasoning
(Note: I make the salmon for dinner the day before by taking 1 lb and drizzling with olive oil, lemon, and salt and pepper under the broiler until flaky about 30 min.)
Directions
1.
-Make sure your salmon is cold so it flakes nicely.
2.
-Place 1 tbs olive oil and 1 tbs butter in a saute' pan over med/med-high heat until butter bubbles. You may need to add more oil and/or butter during cooking the veggies.
3.
-Add onion and cook until translucent about 3 min.
4.
-Add peppers and celery and cook till tender about 5 min.
5.
-Add Garlic and stir for 1 min. Set aside and cool.
6.
- Place bread in toaster to toast nicely where its completely dried out
7.
- Place in food processor and stop when you have fresh bread crumbs
8.
-In medium size mixing bowl whisk parsley, capers, hot pepper sauce, Worcestershire, mayo, mustard, seasoning, and eggs until combined
9.
-Add flaked Salmon, and 1/2 of bread crumbs, and veggie saute' and mix until combined
10.
-Chill in fridge to set about 30 min.
11.
-Make into patties and coat in the rest of bread crumbs
12.
-Chill before ready to make (can be made 1 day ahead)
13.
- Heat skillet over med-high and add 1tbs olive oil and 1 tbs butter until it bubbles
14.
- Add patties and cook on each side about 3 min place on wire rack in warm oven to keep fresh
15.
- Serve with sauce (recipe below)
16.
( I serve over spinach leaves with crusty bread)
18.
* 1/2 cup olive oil mayo
19.
* 1/4 cup Dijon mustard
21.
* 1 tbs creamy horseradish
22.
* Splash hot pepper sauce
23.
o Combine and chill till ready to use
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