Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Yield: 4 servings
Ingredients
For Salmon Patties:
1 1/2 pounds of salmon, skinned
1 tablespoon of mayo
1 tablespoon of lime juice
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup of cilantro
2 garlic cloves, roughly chopped
Zest of 1/2 a lime
1/2 cup of green onion, chopped
1 cup of bread crumbs
For the Tequila Avocado Sauce:
1/2 cup of plain Greek yogurt (or sour cream)
1 avocado, pitted and skinned
small handful of chopped cilantro
1 tablespoon of lime juice
1 tablespoon of tequila (optional but recommended)
Dash of salt and pepper
Directions
1) Divide the salmon in half. Cut one half into larger chunks and the other half into more precise 1/4 inch pieces.
2) In a food processor, combine the larger salmon chunks, mayo, lime juice, salt and pepper, cilantro, and garlic and process until the salmon is fully broken down and combined
3) Add in the remaining chunks of salmon with the lime zest and process a few short times for just about 1-2 seconds each time. You do not want these chunks to fully break down.
4) With a spoon, stir in the bread crumbs and green onion and stir until the whole mixture is fully combined.
5) Form the salmon mixture into 4 large patties.
6) Generously grease a large skillet and heat to medium-low heat.
7) Cook the patties, depending on their size, for 7-10 minutes on each side. Ensure the internal temperature is 145º F.
8) Once done, let cool just slightly before serving.
9) For the avocado sauce, combine all of the ingredients together in a food processor and process until fully combined. Add salt and pepper for taste.
