- 20 oz. Salmon fillet (skinless and cut into 1 inch pieces)
- 2 tbsp. Dijon mustard
- 5 tbsp. shallots, minced
- 1 tbsp. capers
- 6 tbsp. red bell peppers, chopped small
- 2 tbsp. dill, chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup breadcrumbs
- 1 large egg
Add salmon, mustard, shallots, capers, peppers, dill, onion powder, garlic powder, salt, and black pepper into a food processor or blender. Pulse and scrape down the sides until the salmon is coarsely ground. Transfer the mixture into a medium sized bowl and add the egg and breadcrumb. Once mixed, evenly divide mixture into 4 patties about 1/2 inch thick. Place on baking sheet and bake in preheated 350 degrees oven for 20-25 minutes. Patties must feel firm and have a slightly brown color. Serve hot.
Lemon Dill Sauce
- 1/2 cup mayonnaise
- 2 tbsp. Dijon mustard
- 2 tsp. lemon juice
- 1/8 tsp. cayenne pepper
- 2 tsp. shallots, minced
- 2 tsp. dill chopped
- 1/4 tsp. Worcestershire sauce
Combine all ingredients together in a small bowl. Cover and refrigerate until ready to serve.
