Salmon Patties w Mustard Dill Sauce

Remove the skin from the back of the wild Alaskan salmon and flake it into a bowl.

Add 1 cup of celery, 1 cup of diced onions, and 2 tablespoons of fresh dill to the salmon and stir together.

In a separate bowl, combine an entire sleeve of crushed saltine crackers with 3 beaten eggs and mix.

Add the cracker and egg mixture to the salmon and mix thoroughly with hands to combine.

Refrigerate the salmon mixture for 10 minutes to let the crackers bind.

Using a large ice cream scoop (about a third of a cup), scoop the salmon mixture onto a baking pan in mounds.

Form the mounds into patties using fingertips and refrigerate again to let them hold together.

In a food processor, combine 1 cup of dijon mustard and 1.5 ounces of coarsely chopped dill weed and process for 2-3 seconds.

Add 0.5 cup of sugar, 4 teaspoons of dry english mustard, sea salt, and white pepper to the processor.

With the motor running, add 0.5 cup of apple cider vinegar through the feed tube.

Slowly add 1 cup of vegetable or canola oil while the processor is running to create the sauce.

Transfer the sauce to a container and refrigerate.

Prepare the cucumber salad by combining 2-3 large cucumbers in a bowl with enough water to cover, 0.5 cup of vinegar, salt, pepper, and red pepper flakes.

Dice an onion and add it to the cucumber mixture, then stir in sweet campari tomatoes.

Refrigerate the salad to keep it cold and crunchy.

Heat an electric skillet and add the salmon patties, cooking for 3-4 minutes on each side until golden brown.

Transfer the cooked salmon patties to a paper towel lined plate to drain excess oil.

Equipment Needed

Spice Level:

Dietary

Allergens