30 minutes
A delightful dish featuring crispy salmon patties served with asparagus and a tangy lemon-parsley sauce.
cups
Lemon Juice, freshly squeezed
tablespoons
Scallion, minced
each
Flat Leaf Parsley, minced
teaspoons
to taste
Black Pepper, ground
to taste
Hearty White Bread, torn into 1-inch pieces
slices
Skinless Salmon, cut into 1-inch pieces
0 lb
Egg, large
each
tablespoons
tablespoons
Asparagus, trimmed
0 lb
1. Prepare Lemon-Parsley Sauce
In a small bowl, combine ¼ cup mayonnaise, 1 tablespoon lemon juice, 1 minced scallion, 2 teaspoons minced fresh parsley, salt, and ground black pepper to taste. Stir until well mixed. Set aside.
2. Prepare Salmon Mixture
In a food processor, pulse 1 slice of hearty white bread until crumbs form. Add 450 grams skinless salmon, 1 large egg, 1 tablespoon Dijon mustard, 1 minced scallion, salt, and ground black pepper to taste. Pulse until well combined but still slightly chunky.
3. Form Salmon Patties
Divide the salmon mixture into 8 equal portions and shape each into a patty about ½ inch thick.
4. Cook Salmon Patties
In a large nonstick skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook the salmon patties until golden brown and cooked through, about 3-4 minutes per side.
5. Cook Asparagus
In a separate skillet, heat a little vegetable oil over medium heat. Add 450 grams trimmed asparagus and cook, turning occasionally, until tender and lightly browned, about 5-7 minutes. Season with salt and ground black pepper to taste.
6. Serve
Divide the salmon patties and asparagus among 4 plates. Serve with the lemon-parsley sauce on the side.
Crab Cakes with Snap Peas and Dill-Yogurt Sauce, Chicken Croquettes with Green Beans and Honey-Mustard Sauce, or Black Bean Cakes with Corn Salsa and Cilantro-Lime Crema for vegetarian options.
Try Avocado-Cilantro Sauce, Spicy Aioli, or Tahini Sauce to complement the flavors of your protein and vegetable sides.
Experiment with roasted or steamed broccoli, cauliflower, root vegetables, or sautéed greens like spinach or kale.
For an Asian twist, add ginger and soy sauce to the salmon, and serve with wasabi mayo. Go Mediterranean with sun-dried tomatoes, olives in the patties, and tzatziki sauce.
Use panko breadcrumbs for a lighter crust or crushed almonds for a nutty, gluten-free option. Add grated Parmesan to the mixture for an umami kick.
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