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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 1 |
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Ingredients:
2 (14.75-oz.) cans pink salmon |
1/2 cup finely chopped yellow onion |
2 tablespoons chopped fresh parsley |
1 tablespoon lemon zest |
2 teaspoons fresh lemon juice |
1 teaspoon salt |
1 teaspoon pepper |
2 large eggs, lightly beaten |
1/2 cup unsalted matzo meal |
3/4 cup olive oil |
kosher salt (optional) |
mixed baby salad greens |
lemon-dill sauce |
thin potato kugel (optional) |
Directions:
1. Drain salmon, remove skin and bones, and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. (Batter will be wet.)
2. Shape salmon mixture into 14 (1-inch-thick, 2-inch-wide) patties.
3. Cook, in 2 batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined wire rack. Sprinkle with kosher salt, if desired. Serve immediately over mixed baby salad greens with Lemon-Dill Sauce and, if desired, Thin Potato Kugel.
4. To Make Ahead: Prepare recipe as directed through Step 2. Place patties in a lightly greased aluminum foil-lined pan. Cover and chill 24 hours. Let stand at room temperature 10 minutes. Proceed with recipe as directed.
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