July 11, 2010

Ginger Salmon Rounds

Summer feels like the perfect season for fish.  When the heat wave seems like it will never break, turning on the oven is the last thing anyone wants to do.  These no-oven-needed salmon patties, light and bright with flavor, mix well with hot July days.  A quick cooking on the stove and you’ll enjoy a wonderful lunch (or dinner) in no time!

I love the slightly spicy kick that ginger adds to this dish.  When combined with lemon it dances in your mouth as if to say, “Three cheers for summer!”  As you make these patties, don’t be alarmed if they seem too loose.  Thanks to a helpful hint I recently learned, popping the patties into the freezer for a few minutes before cooking will help them keep their shape but won’t affect the cooking process.

Of course, you definitely don’t need to wait for the thermometer to register triple digits before you try this recipe.  I know that you’ll find it a perfect meal in any season.

Ginger Salmon Rounds
1 lb salmon fillet, skinned and finely chopped
2 tbs freshly grated ginger
2 shallots, finely chopped
1 tbs freshly grated lemon zest
1 tbs cayenne pepper
1 egg
½ cup panko bread crumbs
¼ tsp salt
¼ tsp pepper
1 tbs olive oil

In a large bowl, combine the above ingredients gently but thoroughly, taking care not to crush the salmon.  Feel free to use your hands!  Then shape the salmon mixture into four equal patties.  Carefully transfer the patties to a plate and place in the freezer for 20 minutes.

Heat the olive oil in a large skillet over medium-high heat.  Gingerly (ha, pun!) place the salmon rounds into the pan and cook until browned, approximately 8 minutes.  Flip the rounds continue to cook until opaque throughout, about another 6 minutes.  Try pairing the rounds with a light pasta salad and a glass of wine for a refreshing summer meal.  Enjoy!

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