Salmon Patties with Jalapeno Tartar Sauce Recipe

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Salmon Patties with Jalapeno Tartar Sauce

Salmon patties are great in fish taco, as the star of a lettuce wrap, as a gorgeous warm crown on a garden salad, or in a salmon slider.  However you serve them, include Jalapeno Tartar Sauce.

Makes 4 patties

Patties
6 ounces of skin and bone removed fresh wild salmon, chopped fine
1 large egg
2-3 tablespoons of panko bread crumbs plus another 1/3 of a cup for breading
1 generous tablespoon of minced celery
1 tablespoon of pickled chopped jalapeno peppers (Christopher Ranch brand for example)
1 tablespoon of minced onion
pepper
salt
cooking oil
lemon

Jalapeno Tartar Sauce
Blend mayonnaise and/or sour cream with pickled chopped jalapeno peppers to taste. Correct with salt and pepper.

Instructions
1. Into a mixing bowl, place the salmon, egg, 2 tablespoons of panko, celery, jalapeno, onion, several grinds of black pepper and a generous pinch of salt. Mix until blended, adding a bit more panko if needed to just hold the mixture together.
2. Place more panko in a small bowl.
3. Divide the salmon mixture into 4 portions.
4. The patties are fragile so work gingerly.  Mold into thick discs and press one at a time into the panko.  Pat the crumbs in place.
5.  Heat a 10" non-stick skillet over a medium heat.  Add about 1/4" of oil.  When the oil begins to shimmer, carefully add the patties.
6. Fry the patties until brown and crispy on all sides. Remove to layers of paper toweling to drain and immediately season with a scant pinch of salt and a generous squeeze of fresh lemon juice.
78.  Serve with the Jalapeno Tartar Sauce.