Mark is an avid fisherman. That’s pretty obvious especially when you see what he named his boat.
Every month, from April to August (except July!), he goes on a four-day fishing trip on Lake Ontario. He and his buddies fish for brown trout, steelhead and salmon. Needless to say, I have a freezer full of fish and I’m always thinking of new ways to prepare it.
This recipe is inspired by the salmon patties my mom used to make. Mom made them using canned salmon. This recipe is definitely an improvement.Fish Burgers Serves 4 1/2 slice of good bread 1 1/2 pounds brown trout, steelhead or salmon 2 scallions 1 egg 1/4 teaspoon kosher salt canola oil for pan frying Additional items: Food processor, wax paper or plastic wrap, baking sheet, frying pan, ice cream scoop or large spoon
Place 1/2 slice of bread in the food processor and process into coarse bread crumbs. Cut the salmon into 2″ chunks and place in the food processor. Slice the scallions, including the green tops and add to the processor along with the egg and salt.
Place a piece of wax paper or plastic wrap on a baking sheet. Using an ice cream scoop or large spoon, form loosely compacted patties and then place on the baking sheet. You should get about six patties.
Place the baking sheet in the refrigerator for 5-10 minutes. I’ve experimented with this recipe a few times and have found that the patties don’t break apart when you fry them if you let them rest in the fridge for a bit. When you’re ready to fry them up, add enough canola oil to coat the bottom of the large frying pan. The oil should be hot but not smoking.
Pan fry over medium heat. You’re looking for a nice even sizzle. These fish burgers don’t take long to cook – about three to four minutes per side should do.
We like our fish burgers with a salad on the side or on a nice brioche roll with lettuce and tomato. I’m not a mayonnaise lover but that’s what Mark likes on his.
So if you’re like me and grew up eating salmon patties, give this recipe a try. I guarantee you that you’ll be glad you did.