This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 1 lb fresh salmon filet, skin removed
- ½ t. Garlic powder
- 1 t. Dried dill
- ½ t. salt
- ¼ t. Black Pepper
- 6 scallions, thinly sliced (white and green)
- 1/2 red bell pepper, finely diced
- 2 to 3 T. capers, drained
- 1 cup Panko bread crumbs
- 2 large eggs, lightly beaten
- 3 Tbsp mayo
- 1 tsp Worcestershire sauce
- 2 t. Dried parsley
- 1 T. fresh lemon juice
- 1 avocado, sliced
- 1 lemon, cut in wedges
Directions:
Step 1: Preheat the oven to 400 degrees.
Step 2: Lay the salmon on an aluminum foil-lined cookie sheet sprayed with pan release. Mix together the garlic powder, dill, salt, and pepper and sprinkle on the salmon. Bake for 5 to 7 minutes or until a medium doneness.
Step 3: Remove the salmon from the oven and flake the fish in a mixing bowl using two forks. Add the scallions, red bell pepper, capers, panko, eggs, mayo, Worcestershire sauce, and dried parsley. Form into 4 thicker or 6 thinner patties and place on a sprayed cookie sheet. (I like to line the pan with aluminum foil to make clean-up easy. I also like to chill the patties for an hour to keep them from falling apart but that is not necessary.)
Step 4: Bake the patties for 8 minutes at 400.
Step 5: When plating, drizzle the patties with lemon juice and top with avocado slices. Serve and extra lemon wedge on the side.
Makes 4-6 servings.
