3 lbs. fresh wild salmon, skinless and boneless
2 eggs, whites only
6 tbsp. ground panko breadcrumbs
1 1/2 tsp. sea salt
4 shallots, finely chopped
2 jalapeno peppers, seeded and finely chopped
4 tsp. African spice
extra virgin olive oil
Here's what you'll do...
Set a large, nonstick skillet over medium-low heat and add 3 tablespoons oil. Add shallots and jalapeno. Cook until lightly brown and set aside.
Cut salmon into large chunks. Using a food processor, grind until salmon is shredded into fine pieces.
Transfer to a mixing bowl and add spice blend, shallots, jalapeno peppers, sea salt, egg whites, and panko breadcrumbs. Gently stir to combine.
To form patties, divide salmon mixture into 6 equal parts, shaping into round patties. Once done, refrigerate salmon patties until ready to prepare. Remove from refrigerator at least 15 minutes before cooking.
Using the same nonstick skillet, add enough oil to coat the bottom, and set over medium-high heat. Once oil is hot, add salmon patties, cooking 2 to 3 minutes. Then, cooking an additional 2 minutes on the other side.
Transfer to buns and dress with your favorite toppings.Easy Solutions
This is also versatile. So, if you can't get your hands on fresh, wild salmon, use shrimp instead. It's summer and time to flex your grilling muscle, so adding these wouldn't be a bad idea, seeing the smoke adds another layer of flavor.
No matter which cooking method you use, both are equally delicious.
Since this recipe is fresh and easy, let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.