I used basil dijon mustard for a little extra flavor. You could also use shallots instead of scallions, and if you wanted you could add two garlic cloves for even more complexity.
- 1 pound skinless salmon fillet
2 scallions, roughly chopped
1/4 cup panko bread crumbs
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 scallion, finely chopped
1/3 cup sour cream, optional
- In a food processor, pulse the salmon, scallions, mustard, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.
- Mix in the bread crumbs and form into 8 patties.
- Heat the olive oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side. Top with a dollop of sour cream and finely chopped scallions. Serve with a side salad.
Makes 8 patties.
- Main Dishes, Fish
- North American