Sicilian Salmon Patties with Herbed Truffle Olive Oil Drizzle

Instructions

1. 1

   In a large mixing bowl, combine the drained canned wild salmon, panko breadcrumbs, eggs, chopped basil, sun-dried tomatoes, capers, lemon juice, chili flakes, salt, and pepper.

2. 2

   Mix all ingredients thoroughly until well combined. If the mixture feels too wet, add a little more panko; if too dry, add a splash of lemon juice or a bit of olive oil.

3. 3

   Shape the mixture into 8 equal-sized patties, pressing them gently to hold their shape.

4. 4

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

5. 5

   Once the oil is hot, add the salmon patties in batches, being careful not to overcrowd the pan. Fry each patty for 3-4 minutes per side, or until golden brown and cooked through.

6. 6

   Remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.

7. 7

   Arrange the patties on a serving platter. Drizzle each patty with Truffle Olive Oil and garnish with extra fresh basil if desired.

8. 8

   Serve warm, accompanied by a fresh salad or your favorite side dish.