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Salmon patties with tomato basil relish

1
Points® value
Total Time
16 min
Prep
6 min
Cook
10 min
Serves
4
Difficulty
Easy
Fresh and fast, these salmon patties take less than 20 minutes to make it from the fridge to the table. Heirloom tomatoes of different colors will brighten the relish and elevate the entire dish. Using damp hands to form the patties will help the salmon mixture to hold together and not stick to your hands. The lemon juice and zest are a great way to brighten all of the flavors of the relish and patties without increasing the salt. If you cannot find a shallot you can substitute red onion. To create the milder shallot flavor, soak your red onion after it is cut in warm water for 10 minutes. Put this recipe in heavy rotation in place of traditional burger night.

Ingredients

Tomato

2 large, preferably heirloom, seeded and coarsely chopped

Fresh basil

¼ cup(s), fresh, chopped

Shallot

2 medium, finely chopped

Shallot

1 medium, halved

Lemon juice canned or bottled

2 tsp

Olive oil

2 tsp

Table salt

¾ tsp

Black pepper

½ tsp

Uncooked farmed Atlantic salmon

1 pound(s), skinned and cut into small pieces

Fresh parsley

2 Tbsp, fresh, chopped

Lemon zest

1 tsp, grated

Instructions

  1. 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.
  2. 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
  3. 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.

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