Serves 4 to 6
Author note: It’s important to puree the shallots and green onion before adding the salmon into the food processor. Make sure the salmon’s skin is removed and the salmon is cut into 11/2 to 2-inch pieces before placing into the food processor. You can skin and cut the salmon at home or ask Market Street’s fishmonger to do both for you, just ask! If you’d like more heat, add a seeded serrano or jalapeno to the vegetable mix or increase the amount of cayenne used.
Ingredients
1 small shallot, rough chopped
1/4 cup chopped arugula
1/4 cup chopped green onions
1 1/2 pounds salmon, skinned and cut into 1 1/2-inch pieces
1 1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tsp Dijon mustard
2 tbsp mayonnaise
2 tbsp fresh lemon juice, plus more for topping
1 cup panko breadcrumbs, divided
Instructions
In a food processor, blitz the shallots, arugula and green onions until a paste is formed. Add the salmon,1 teaspoon salt, pepper, cayenne, Dijon, mayonnaise and lemon juice to the food processor. Pulse until combined. Stir in 1/4 cup of breadcrumbs.
Place 3/4 to 1 cup of breadcrumbs into a pie pan. Stir in 1/4 teaspoon kosher salt.
In one-third cup portions, form 1-inch thick salmon patties. Place into the breadcrumb mixture and coat all sides.
In a non-stick skillet and over medium heat warm 1/2 cup extra-virgin olive oil. Once hot, add the salmon patties in batches. Cook for 2 minutes. Carefully flip and cook for 2 to 3 minutes. Once golden, remove from the pan and let cool for 2 to 3 minutes. Serve warm topped with a squeeze of fresh lemon juice.
