These salmon patties are prepared with fresh salmon, so experiment with the salt measurement. The recipe calls for one-half teaspoon, but you can add more or less depending on your taste preference.Crispy outer edges give way to a juicy and moist center, and the sweet chili sauce recipe added below complements these patties.
1poundfresh skinless salmon fillet (cut into chunks)
1onion (chopped)
1tbspgarlic (minced)
½tspsalt
¼tbspblack pepper
1tspcayenne pepper
2tbspbuttermilk
1egg yolk
2tbspcornmeal
½cupBisquick
cooking oil
chopped parsley
lemon wedges
Sweet Chili Sauce
1tbspred chili flakes
3tspgarlic (minced)
¼cuprice vinegar
⅓cuphoney
¾cupwater (divided)
2tspsalt
1tbspcornstarch
Instructions
In a large bowl, combine one pound of salmon, one chopped onion, one tablespoon of minced garlic, one-half teaspoon of salt, one-quarter tablespoon of pepper, and one teaspoon of cayenne pepper.
Stir in two tablespoons of buttermilk, one egg yolk, two tablespoons of cornmeal, and one-half cup of Bisquick.
Mix the ingredients very well, and form small patties.
Heat a skillet with the cooking oil over medium heat. Cook the patties for two minutes on each side, or until golden brown.
Garnish with chopped parsley and lemon wedges if desired.
Serve with a sweet chili sauce.
Sweet Chili Sauce
Add one tablespoon of chili flakes, three teaspoons of minced garlic, one-quarter cup of rice vinegar, one-third cup of honey, one-half cup of water, and two teaspoons of salt in a small saucepan. Bring to a boil over medium-high heat. Boil for one minute, stirring constantly.
Mix one tablespoon of cornstarch with the remaining one-quarter cup of water and add to the sauce, stirring over low heat until thickened.
Remove from the heat and let cool before transferring to a glass jar. This will store or up to three weeks in the refrigerator.