SALMON PATTY SALADS WITH PICKLED ONIONS AND TANGY TARTER

Seafood|Brunch|Ragin Cajun|Salad

Ingredients

The Pickled Onions:

1 cup cider vinegar

¾ cup water

¼ cup grenadine

4 tablespoons sugar

1 teaspoon salt

1 small red onion, thinly sliced into rounds (about 1 cup)

The Tangy Tarter:
½ cup Hellmann’s Light Mayonnaise

3 tablespoons caper

2 tablespoons fresh dill, chopped

1 tablespoon lemon juice

½ teaspoon Dish off the Block Ragin’ Cajun Spice Blend

The Patties:

1 ½ pounds salmon filet, skinned

2 eggs, beaten

3 tablespoons Hellmann’s Light Mayonnaise

1 tablespoon Dijon mustard

½ teaspoon salt

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

2 teaspoons lemon zest (1 lemon)

1 tablespoon lemon juice

1 tablespoon honey

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley leaves, chopped

1 tablespoon chives, chopped

¼ cup red bell pepper, finely chopped (if the pieces are too large the burger will not hold together)

¼ cup scallions, chopped

½ cup panko breadcrumbs

3 tablespoons olive oil

2 tablespoons butter

The Salad:

4 cups baby arugula leaves

1 English cucumber, cut into thin slices

1 cup grape or cherry tomatoes, cut in half

Instructions

To make the pickled veg, combine the vinegar, water, grenadine, sugar, and salt in a saucepan and bring to a boil. Stir to dissolve the sugar and salt. Place the sliced onions in a large jar and pour the hot liquid over them to cover. Let sit for 2-3 hours until the liquid is at room temperature. Keep in the fridge for up to 2 weeks.

To make the tarter, combine all of the ingredients in a small bowl and whisk to combine. Keep in the fridge until ready to serve and up to 1 week. You could also optionally make a remoulade sauce for dressing for this salad.

Finely chop the salmon into very small pieces – note – it is important that the pieces are small so they bind together and the burgers do not fall apart in the pan. Place the chopped salmon in a large bowl with the all of the remaining burger ingredients except the olive oil and butter. Mix everything together until fully combined. Separate the mixture into 4 equal parts and form 4 patties. Place them on a plate in the refrigerator to set for at least 1 hour.

Heat the olive oil and butter in a large deep skillet over medium high heat. Add the patties to the pan and cook for 2-3 minutes on the first side until a golden brown. Flip and turn the heat to medium. Cover the pan and cook for another 2-3 minutes until the patties are just cooked through – they can even be a little translucent in the center!

Remove the patties from the pan and tent with foil to rest while you prepare the salad.

Coming the salad ingredients on a plate and top with one of the salmon patties. Place a dollop of the tarter (or remoulade) on top of the patty and sprinkle the red onions over the top of salad.