Salmon Patties Bowl
Pan-fried salmon patties served over a grain or vegetable base with fresh toppings and sauce. Crispy exterior, flaky salmon interior, customizable base and garnishes.
Ingredients
Method
In a mixing bowl, flake salmon with a fork and remove any remaining bones or skin.
Add beaten eggs, flour, minced green onion, lemon juice, and salt and pepper to the salmon. Mix gently until just combined.
Form mixture into 4 equal patties, each about 3 inches wide and 3/4 inch thick. Refrigerate for 10 minutes if time allows.
Heat olive oil in a skillet over medium-high heat.
Place patties in the hot skillet and cook for 4–5 minutes per side, until golden brown and crispy.
Transfer cooked patties to a paper-towel-lined plate.
Divide cooked grain or vegetable base among serving bowls.
Top each bowl with one salmon patty.
Arrange cucumber slices, cherry tomato halves, and red onion around the patty.
Drizzle sauce over or serve on the side. Garnish with fresh parsley and sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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