Today’s recipe was made by my boyfriend Novin, who is my first featured “guest chef” of many more to come…
Salmon patties are one of only two ways Novin will eat salmon. Up until a few months ago he refused to even taste one bite of salmon that I promised was delicious, no matter how it was prepared. I think he realized just how darn healthy salmon is and began experimenting with ways to make it “not taste fishy.”
Well, I think he was successful, and I ask him to make these on a regular basis. I think even fish-haters would like these. They’re simple enough to serve on a weeknight, but impressive enough to serve for dinner guests too. Thanks, Novin, for a great dinner!
1 pound coho salmon fillet, shredded
1 T buffalo wing sauce (he used a spicy garlic wing sauce from Buffalo Wild Wings)
about ¼ cup whole wheat bread crumbs (seasoned bread crumbs add good flavor)
½ cup cornmeal
dash of dried dill
dash of pepper
dash of garlic salt
dash of cayenne
canola oil for frying
Shred salmon as demonstrated in photo below.
Add egg, seasonings and breadcrumbs. Mix all ingredients together well. (If the mixture is too moist, you can add more breadcrumbs. You want the mixture to be able to hold its shape when formed into a patty but not dry.) Form into patties, and coat each side with cornmeal.
Fry patties in a skillet (cast iron works great) on medium heat in a thin layer of oil, 2-3 minutes on each side, or until done in the middle.
Serve with lemon slices, or top with tartar sauce or this dill aioli:
Makes about 2 servings. Enjoy!
Baked Zucchini Fries
Since we still have loads of zucchini coming out of our garden—and of course Novin doesn’t care for zucchini—I have to come up with ways to “hide” the zucchini in dishes or cover up the taste with sauces. I decided to try out baked zucchini fries, which I thought would go well with the salmon patties. If he didn’t like them, well…more fries for me I guess.
Now, Novin is the kind of guy who will at least try anything once. But to my surprise, he didn’t stop at just one fry! He actually seemed to enjoy them! Success! His only comment was, “They need more salt.” Easy fix.
For this recipe I didn’t measure out everything, just estimated. If you want to kick up the flavor of the fries, add cayenne pepper and paprika to the cornmeal/flour mix.
1 medium zucchini
about ¼ cup flour
about ¼ cup cornmeal
about ¼ tsp salt
about ¼ tsp pepper
about ¼ tsp dried basil
1 egg white
marinara sauce for dipping
Preheat oven to 400 degrees. (I used the toaster oven)
Slice zucchini into 1-inch wedges. In a bowl, coat zucchini slices with egg white.
In a ziplock bag, add cornmeal, flour, salt, pepper and basil (and cayenne and paprika if you choose). Put zucchini in the ziplock bag and shake until pieces are completed coated. Cover a baking sheet with aluminum foil and spray with non-stick spray. Arrange zucchini pieces on baking sheet so none are touching. Spray zucchini pieces with cooking spray. Bake for 10 minutes. Flip pieces over and bake for another 10 minutes. For the last 5 minutes or so, turn on broiler and broil until pieces start to lightly brown.
Serve with marinara sauce to dip.
Makes 2-3 servings. These would also make a great appetizer for dinner guests, just double or triple recipe.