2 tablespoons olive oil
½ cup chopped green onions (tops only)
½ cup lemon juice
1 pound wild salmon, cut into 1 inch pieces
1 large egg, slightly beaten
2 tablespoons fresh dill
¼ teaspoon freshly ground pepper
Heat 1 tablespoon oil in skillet over medium heat. Add the scallions and cook 2 minutes, or until translucent. Increase heat to medium high and add the lemon juice and cook for 4 minutes, or until almost all the liquid evaporates. Transfer to a bowl to cool. Place the raw salmon in a food processor and pulse until coarsely ground. Add to the scallions. Mix in the egg, dill and pepper. Form into 4 equal patties. Heat the remaining oil in a large skillet. Sear the patties for about 2 minutes per side, or until golden brown and cooked through. Serve.
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