Made with AI
Sicilian Salmon Encrusted Salmon Patties with Truffle Olive Oil Sauce
40 min 551 kcal per serving Medium
Ingredients
4 Servings
- fresh salmon fillet600 g
- whole wheat breadcrumbs80 g
- large eggs2 pieces
- grated Parmesan cheese40 g
- fresh parsley, chopped2 tbsp
- capers, chopped2 tbsp
- lemon, zested1 piece
- Truffle Olive Oil2 tbsp
- olive oil (for frying)1 tbsp
- crushed red pepper flakes1 tsp
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Prepare the salmon by removing any skin and pin bones, then finely chop or pulse in a food processor until coarsely minced.
- 2
In a large mixing bowl, combine the minced salmon, whole wheat breadcrumbs, eggs, grated Parmesan cheese, chopped parsley, chopped capers, lemon zest, crushed red pepper flakes, salt, and black pepper.
- 3
Mix all ingredients gently until well combined. Do not overmix to keep the patties tender.
- 4
Divide the mixture into 6 equal portions and shape each into a patty about 2 cm thick.
- 5
Heat 1 tbsp olive oil in a large non-stick skillet over medium heat.
- 6
Add the salmon patties to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Work in batches if necessary.
- 7
While the patties are cooking, prepare the Truffle Olive Oil Sauce by whisking together 2 tbsp Truffle Olive Oil with a pinch of salt and black pepper in a small bowl.
- 8
Once the patties are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
