A breadcrumb-free version of one of my favorite seafood dishes. Decadent, but easy!
- 2 tsp. olive oil
- 1 large shallot, minced, about ½ cup
- 1 stalk celery, minced, about ⅓ cup
- 6 oz. fresh salmon fillet, skin removed
- 6 oz. canned salmon
- 2 Tbsp. chopped fresh parsley
- ½ tsp. salt + more as needed
- Freshly ground pepper
- 2 large eggs
- 1 Tbsp. mayonnaise
- 2 tsp. lemon juice
- ½ tsp. Dijon mustard
- 3 Tbsp. creamy potato flakes
- 2 Tbsp. potato starch
- Coconut oil
- Pour olive oil into a small sauté pan and place over medium heat. Once hot, add the shallot and celery and sauté until soft, about 1 minute. Remove from the heat and let cool for 5 minutes.
- Cut fresh salmon fillet into smaller pieces and place in the bowl of a food processor. Add the cooled shallot and celery, canned salmon and parsley. Season with ½ tsp. of salt and a pinch or two of pepper.
- In a small bowl, add the eggs, mayo, lemon juice, mustard, potato flakes and starch. Whisk well to combine. Add the mixture into the food processor.
- Pulse until the ingredients are just incorporated. The fresh salmon should break down into smaller pieces, but not turn into a paste. Transfer to a large bowl, cover and place in the refrigerator for at least 30 minutes.
- Heat about ¼ cup of coconut oil in a deep-sided frying pan over medium-high heat until a drop of flour sizzles in the oil. Using a ¼ measuring cup, scoop out the chilled mixture, form into a patty and drop into the oil. Place only about 4-5 patties into the pan at a time. Work quickly to ensure even cooking.
- Fry until golden brown, about 3 minutes. Flip and gently press down on the patty with a spatula. Cook for another 3 minutes or until golden brown. Add more oil between batches, if necessary.
- Transfer to a paper towel-lined plate or baking sheet. Sprinkle with salt while hot, if desired.
- Enjoy immediately or let rest in a 250° F degree oven. Serve with remoulade or tartar sauce.
- If you’re not sure if your salmon batter is seasoned properly, fry a small patty and taste it. Adjust seasonings before frying the rest of the batch.
- If you purchased the canned salmon WITH the bones: when you take the salmon out of the can, lightly press on the bones with your fingers, this will help to break them down so they get evenly distributed into the salmon mixture.