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1
Skin and remove all of the pin bones from the salmon filet.
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2
Chop it into a fine dice no bigger than 1/4 inch pieces.
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3
In a large mixing bowl beat the egg white until broken up and slightly frothy.
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4
Add the red onion, lemon zest, basil, Dijon mustard and salt and pepper.
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5
Whisk well to combine.
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6
Add the salmon and working quickly mix well and then shape into 4 patties.
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7
Using a hamburger mold is helpful with this process if you have one.
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8
Place the patties on a baking sheet that has been lined with parchment and place in the freezer for about 30 minutes.
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9
Heat 2 tablespoons of olive oil in a saute pan over medium high heat.
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10
Place the salmon patties in the pan and let cook until browned and slightly crusty on one side approximately 5 minutes.
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11
Flip them over and finish cooking approximately 3 minutes or to your desired degree of doneness.
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12
These are great on a bun with pesto, or ranch dressing.
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13
Most often though we eat them plain with a side salad dressed in a mustardy vinaigrette.
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14
Cooks Note: Go with the wild salmon for this recipe and not farm raised Atlantic salmon.
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15
Be it King, Coho, or Sockeye, nothing tops the taste of a wild salmon or the nutritional value.
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16
Yes they may be pricier but they are well worth it, and you are supporting your local fishermen!
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17
A word about canned salmon: Canned salmon has the same nutritional benefits as fresh, just make sure it says WILD salmon on the label.
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18
Dont be alarmed however when you open up that can to find black bits of skin and bones sticking out.
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19
You can eat the skin and bones, the canning process makes the bones soft and from what I gather they are an excellent source of calcium.
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20
If you are a tad more squeamish, like moi, you can find some gentrified canned salmon products.
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21
Look for boneless and skinless on the label to avoid the shock.
