I love it when Victor heads to the kitchen to cook dinner. It means something fun and different will be had.

I tend to do variations on a theme – Victor gets an idea and runs with it. When making something different, his modus operandi, generally, is to read five or six recipes for something and then take the pieces and parts he likes from them and make something his own. It’s a great system.

Tonight, it was salmon patties.

Crispy on the outside delicate on the inside salmon patties topped with a sun-dried tomato aioli, and aleppo pepper and garlic roasted potato wedges It does not suck to be me!

Salmon Patties

He purposely didn’t add a lot of filler or binder so we could actually taste the salmon. It made for a much more delicate patty with perfect taste and texture.

Salmon Patties

Ingredients

  • 1/4 cup onion, minced
  • 2 tbsp pimento, chopped
  • 2 tbsp celery, minced
  • 1 tablespoon capers
  • 12 oz fresh wild salmon, poached and cooled
  • 1/4 cup mayonnaise
  • 1/4 cup panko bread crumbs
  • 2 cloves garlic, minced
  • 1 tsp mustard
  • 1 pinch cayenne pepper
  • 1 pinch Florida Pepper
  • panko bread crumbs for coating

Cook onion, celery, and a pinch of salt and pepper in hot oil until onion is soft and translucent. Stir in chopped pimento.

Add capers and cook until fragrant. Cool.

Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, Florida pepper, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl and refrigerate until firm and chilled, 1 to 2 hours.

Form salmon mixture into four 1-inch thick patties and lightly dredge in panko.

Fry patties in hot oil until golden and heated through, 3 to 4 minutes per side.

Top with aioli, if desired.

Sundried Tomato Aioli

Ingredients

  • 2 egg yolks
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • Juice of 1/2 a lemon
  • 2/3 cup neutral oil
  • 1 1/2 tsp sundried tomatoes, in oil
  • 3/4 tsp oil from the tomatoes
  • 2 cloves garlic, minced

Combine the egg yolks, dry mustard, salt and lemon juice in a blender and process for 20 seconds.

With the blender running, very slowly drizzle in the oil in a thin stream. It should take about 2 minutes to pour all of it in.

Add the tomatoes, oil, and garlic and process another 20-30 seconds to incorporate completely.

Perfection on a plate!

 

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