Salmon Patties With Lemon And Dill Cream Sauce
Tonight we had one of our favorite dinners. Salmon patties are pretty healthy and for those that may not be really big on eating salmon as a stand alone dish, it’s a great alternative.
2 pounds fresh WILD salmon
Salt and pepper
1 medium onion, diced
6 stalks celery, diced
1 red pepper, diced
1 green pepper, diced
6 cloves garlic, minced
Dash of hot sauce
1/2 tsp Worcestershire sauce
1/2 cup mayo (Can we all just agree that Best Foods is THE only mayo to use?)
1 Tbl yellow mustard
3 eggs, beaten
16 oz sour cream
1 Tbl fresh lemon juice
5 stalks fresh dill, chopped fine
Roast the salmon at 350 for 15-20 minutes, skin side down with salt and pepper (I’d love to BBQ the salmon for this, but Kim isn’t quite as big a BBQ fan as me, so she cooks it in the oven.) Refrigerate the salmon to cool it down quickly.
While the salmon is cooling, dice all of your veggies and set aside. Mix the sour cream, lemon juice, a dash of salt and the dill. You’ll serve this as a topping for the salmon patties when they’re all done.
Flake the salmon into a large bowl and add all of the remaining ingredients, mixing it all up very, very well. Toss the mix in the fridge for awhile to let all of the flavors mingle, preferably until the next night. Make your salmon patties a size that you like and place on a baking sheet. Bake at 350 for 30 minutes and broil for about 1 minute at the end to crisp them up. Pair these with roasted red taters and it’s a great combination. Enjoy!