Wild Salmon Patties
with DHC White Wine Garlic Sauce
Ingredients (serves 4)
1 pound fresh salmon, skin and pin bones removed
1/4 cup green onions, finely chopped
1/4 cup red bell pepper, finely chopped
6 tablespoons mayonnaise, divided
1/2 cup crushed saltine crackers
1 packet DHC White Wine Garlic Sauce, divided
2 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil
Cut the salmon into 1/4-inch cubes. In a bowl, mix the salmon cubes, green onion, red bell pepper, 2 tablespoons mayonnaise, crackers and 2 tablespoons of the garlic sauce mix. Set aside. In another bowl, combine 4 tablespoons of mayonnaise and the remainder of the garlic sauce mix packet. Set aside.
Form 4–8 patties from the salmon mixture, approximately 1/2 inch in thickness. Using a sauté pan, heat the olive oil over medium high and cook patties about 3 minutes per side or until just cooked through. Serve with the seasoned mayonnaise.
• You can substitute one 14.5 oz. can of wild Alaskan salmon in lieu of fresh fish.
• Dampen your fingers with water to minimize sticking while forming your patties.
• If purchasing fresh salmon, the tail section typically has fewer pin bones to remove.