Thursday, May 23, 2013
Avocado Salmon Patties
- 1 lb fresh salmon (I prefer sockeye)
- 1/2 a California Avocado, mashed
- 1 Tbsp Dijon mustard
- 1/2 medium egg, lightly beaten
- 2 tsp adobo sauce
- 1/2 C panko breadcrumbs
- sprinkle of kosher salt
- fresh cracked pepper to taste
- 1 1/2 California Avocado
- 1/2 C mayonnaise
- 1 Chipotle in adobo
- Juice of 1 lime
- dash of kosher salt
Avocado Salmon Patties
Spicy Chipotle Aioli
Instructions
- In a food processor, place avocado, mayo, chipotle, lime juice and dash of kosher salt (if you're heat sensitive - start with 1/2 a chipotle)
- Pulse until smooth
- Drizzle the salmon with olive oil and lightly season with your favorite seasoning blend and bake the salmon at 400°F for 14 minutes (or until tender, flaky)
- Remove from oven and set aside to cool.
- While the salmon is cooling, mash the avocado.
- Flake the salmon while removing the bones (if any)
- Place the salmon in a medium bowl, add in the mashed avocado, dijon mustard, egg, adobo, panko, kosher salt and cracked black pepper. Mix by hand until well blended.
- Roll the mixture into 1" balls by hand and flatten into discs.
- If you're chilling them for later, place on a wax paper lined pan and cover.
- Grill on a flat top, a cast iron skillet, or your favorite griddle.
- Just sear the outsides until crispy - takes about 6 minutes (3 per side)
Spicy Chipotle Aioli
Salmon Patties
Rachel Says
Serve topped with a dollop of spicy chipotle avocado aioli and a sprinkle of parsley flakes, or serve naked with spicy chipotle avocado aioli for dipping.
# posted by Chelsea @ 1:04 PM 
