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HOME AND GARDEN: BITE ME! Salmon Patties With Lemon Dill Sauce

recipe by Seth Carmen

Seth Carmen’s passion for cooking began by spending time in the kitchen with his grandfather, preparing Sunday dinners.

His love of cooking never faded, and he grew up to graduate from the Institute of Culinary Arts.

In 2003, Carmen became the executive chef at Brookdale Camelot Medina, an assisted living facility at 49-A Leisure Lane, Medina.

In addition to his own recipes, Carmen gets further inspiration from Brookdale residents who share their own recipes with him. Carmen wants to make each dining experience memorable for all.

“I hope you enjoy this exciting way to enjoy salmon!,” said Carmen.

Salmon Patties

• 1 tablespoon olive oil or butter • ¼ yellow onion, finely chopped • ¼ red bell pepper, finely chopped • 2 cloves of garlic, minced. • ½ cup butter • ½ cup flour • 2 cups milk • 2 tablespoons mayonnaise • 1 tablespoon Worcestershire sauce • 1 tablespoon Dijon mustard • paprika • salt • pepper • 4 6-ounce salmon fillets, cooked • cornflake crumbs (to increase firmness)

Breading

• cornflake crumbs combined with paprika • dusting of flour • egg wash

Lemon Dill Sauce

• 1 stick of butter • 2 tablespoons finely chopped shallots • ½ cup heavy cream • 2 lemons • 1 tablespoon fresh, chopped dill • salt • pepper

Preheat pot over medium/high heat. Heat a tablespoon of olive oil or butter in the pot. Sauté onion and red pepper for one minute before adding garlic. Cook an additional minute. Next, add the ½ cup butter and heat until completely melted. Add ½ cup flour and stir frequently for 5 to 10 minutes until the roux starts to brown. Add milk and remove from heat. Add mayonnaise, Worcestershire, Dijon mustard, paprika, salt, and pepper. Stir as it cools. Add salmon. Mix and mash as much as possible. The mix needs to be firm enough to make patties. Add cornflake crumbs, if needed. Once the mix has cooled and is the correct consistency, shape into patties. Place patties in refrigerator for about an hour to make the breading process easier.

Lemon Sauce

Melt butter in a pot over medium/high heat. Add shallots and cook for one to two minutes. Lower heat, add heavy cream, and stir frequently as it comes to a boil. Lowering heat will reduce the chance of cream bubbling over the pot. Cook for 20 to 30 minutes, then remove from heat. Cut lemons and squeeze juice into the cream mix. Add fresh dill, and season with salt and pepper.

Final Steps

Bread the patties by dusting the patties with flour, dipping in egg wash, and finally dipping into cornflake-paprika blend. Heat cooking oil in pan over medium/high heat. Once cooking oil is hot, add prepared salmon patties. Cook until golden brown, then flip over and repeat. Larger patties can be finished off by baking in a 350-degree oven. Drizzle lemon sauce to taste over cooked patties, and enjoy!

photo by Ramille Soares

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