Salmon patties with tomato basil relish
2 large, preferably heirloom, seeded and coarsely chopped
¼ cup(s), fresh, chopped
2 medium, finely chopped
1 medium, halved
Lemon juice canned or bottled
Uncooked farmed salmon fillet(s) with or without skin
1 pound(s), skinned and cut into small pieces
2 Tbsp, fresh, chopped
1 tsp, grated
- To make the relish, toss together the tomatoes, basil, the chopped shallots, lemon juice, oil, and 1⁄4 teaspoon each of the salt and pepper in a serving bowl.
- To make the salmon patties, combine the salmon, parsley, the halved shallot, lemon zest, and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper in a food processor; pulse until finely chopped. With damp hands, form the salmon mixture into 4 (1⁄2-inch-thick) patties
- Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the patties and cook until browned and cooked through, about 4 minutes on each side. Serve with the relish. Yields 1 patty and about 1⁄2 cup relish per serving.