Salmon Patties with Sriracha Mayo

Doesn't this look delicious? Well, it was. There is so much flavor in these patties. I love fish, so when I came across this yummy recipe, I knew I had to make it. The thing is, Tater does not love or even like fish - I knew something had to be wrong with her, no one has that good of a roommate- so, I knew I had to change that. A few weeks after our first semester together I made some baked fish. She had mixed feelings about that. Since she didn't necessarily hate fish, I thought I'd give this recipe a try. She actually liked this recipe! It wasn't too fishy of a taste since there are other flavor factors, which was perfect for her. I think I'm starting to convert her! This was a good recipe to do so; everything about it was fantastic: from the flavorful patty, to the Sriracha mayo, to the fresh avocado. So many flavors that complement each other and the different colors that make the meal more appetizing. The original recipe calls for a bed of arugula, but I chose not to have. If you want the original recipe, which specifies the healthier options of the ingredients, visit Gina's Skinny Recipes. 

These patties can be made the night before or earlier in the day. You're going to have to prep before the actual cooking process since you have to refrigerate the patties. This is so they stay firm during the cooking process. I cooked these patties on a George Forman grill and they turned out great. The grill cooked both sides at once which made it cook faster, which was great because they were done sooner rather than later.  

ENJOY

Ingredients

Spicy Sriracha Mayo

3 tbsp mayonnaise

1 tbsp

Salmon Patties

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

6 tbsp panko

1 garlic clove, minced*

1 lb wild salmon fillet

1 large egg

1/2 tbsp soy sauce

1 tsp lemon juice

1/4 tsp salt

1 avocado

Directions

Combine mayo and Sriracha, set aside.

Remove the skin from the salmon. 

With a knife finely chop the remaining salmon. 

~In all honestly, I sometimes just used my hands to pull apart the salmon~

In a medium bowl, combine the salmon with the bell peppers, panko and garlic.

In a small bowl, combine egg, soy sauce, lemon juice, and salt.

Add to salmon mixture, tossing gently to combine.

Form mixture into 4 patties and refrigerate at least one hour.

~this will help the patties become firm and hold together during cooking~

Lightly coat a grill pan or skillet with cooking spray or oil.

Place over medium- high heat until hot.

Cook the patties 4 to 5 minutes per side, or until cooked through.

Top each salmon patties with Sriracha mayo and avocado slices.

TATER RATER

This is a good rating for someone who is not a seafood person.

Suggestions: Tater and I LOVE garlic. So, I would recommend maybe even 2 garlic cloves.

*If you have a jar of minced garlic, like we do, here are the measurements: 

1 tsp = 2 cloves of garlic

1/2 tsp = 1 clove of garlic