Serves 4
1 pound 450g skinless salmon fillet, cut into chunks
1 pound 450g skinless salmon fillet, cut into chunks
4 baby bella or button mushrooms, cut in quarters
2 shallots or 1 small onion, diced
1 green onion/scallion, chopped
Small handful of chopped parsley
1 slice of country style bread, cut into 1 inch/2.5cm pieces or 1/4 cup/30g dried bread crumbs
In a food processor add the salmon, mushrooms, onion, scallion, parsley bread or bread crumb salt and pepper. Pulse 5 or 6 times or until all of the ingredients are a fine dice. You don't want a purée. It should just hold together. Remove the mixture to a board. Divide evenly into four patties.
In a large heavy skillet on medium heat add butter and olive oil. Wait for butter to stop foaming.. When it the butter stops foaming place the patties into the pan. Cook for 3-4 minutes on once side or until golden brown, then flip over and cook the other side for 3-4 minutes.
Remove from pan and serve with olive and butter pan browned potatoes* and a spinach or salad of your choice.
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