Extremely refreshing. I make extra salsa to keep in the fridge for a pick-me-up after a long day at uni. You can serve it on a banana leaf with lime wedges.
- 1 (5 ounce) can salmon, drained and flaked
- ½ cup dried breadcrumbs
- 2 tablespoons minced onion
- 1 tablespoon Dijon mustard
- 1 egg, lightly beaten
- 1 teaspoon lemon juice
- sea salt and ground black pepper to taste
- 1 tablespoon olive oil, or as needed
- ¼ cup light sour cream
- 1 teaspoon dill weed
- ¼ teaspoon garlic powder
- sea salt to taste
Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.
Prep time: 15 mins / Cooking time: 3 mins / Total time: 25 mins
Serving: 4 / Yield: 4 servings