I’ve been experimenting with this one for months and it’s finally ready. I can tell because not only were there no leftovers last night, there were sad faces when third helpings were unavailable!
1 1/4 lbs fresh wild salmon, deboned and skinned
2 to 3 Tbsp celery, finely chopped, almost minced
1/4 cup toasted sesame seeds (I buy these in bulk at the Asian market)
2 Tbsp minced red onion
2 Tbsp chopped fresh basil
1 Tbsp sesame oil
1 tsp minced ginger
1 clove garlic, minced
1/4 tsp salt
Rinse salmon and pat-dry. Place about a third to one half of the salmon in a food processor and pulse until finely ground but not mushy. Hand-dice the rest of the salmon into small chunks. Place both the ground and diced salmon together into a mixing bowl with the rest of the ingredients. Mix everything together thoroughly. Form into 2 inch patties. Set a large skillet to heat at medium-high. When hot, add a tablespoon or so of grapeseed or olive oil. After the oil has had time to get hot, add patties as they fit and pan-fry about 2 to 4 minutes per side or until golden brown and cooked to your liking. Re-oil pan and repeat the process until all are cooked. Keep a wooden spoon nearby to whack the back of any hands that prematurely grab for one of these. Great served with avocado summer fruit salsa and steamed kale with hollyhock.