Oregon-Style Salmon Patties

1 lb wild salmon
1 tsp salt
1 tsp DLM Tellicherry Pepper
1 tsp DLM Ground Mustard
1 Tbsp dill (fresh or from a jar)
1/2 lemon, squeezed
1/2 cup Panko bread crumbs

Make sure to skin the salmon, or have your butcher/fishmonger take care of that for you. Chop the salmon in a food processor, in order to reach a consistency of something that you shape into patties (this should only take about 10 to 20 seconds in the processor, you don't want to purée it). Next, add all of the ingredients, except for the bread crumbs, and mix by hand. Once you have mixed everything thoroughly, you want to make the patties. At this point, you will notice that the salmon seems a little watery and doesn't take shape very well, just work with it a little bit and you can make patties out of it. If you are finding it a little to inconsistent, you can add some bread crumbs to the mixture. This will make 2 nice-sized patties. Place on a greased baking pan and put in a pre-heated oven at 400°F for about ten minutes. They can be served plain or with a mustard sauce.

Makes 2 servings

Allergy Warning: Contains FishContains Wheat

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