Sunday, September 13, 2015

Salmon-Lentil Patties ***

This was much better than I anticipated it would be.  The entire family loved it.  The only thing keeping me from making it a 4-star meal is the lengthy process involved.  I was afraid this one would be a little too "out there" for my meat-and-potatoes hubby, but he was just as in love with this thing as I was.  Even the kids went on and on about how amazing it was.  The only change I made was that I used chili powder in place of the cayenne, just because I couldn't seem to locate my cayenne in the spice cabinet.  I'd definitely go that route again, though, because the chili powder really added to the flavor, in my opinion.

(luckymommyto2boys ~ Amy ~ SkinnyMS)

1 (8 ounce) Wild Alaskan Salmon fillet, or 1 (14 ounce) can salmon, well drained
1 tablespoon extra-virgin olive oil
1/2 cup cooked lentils, drained well
1 egg, slightly beaten
1/2 finely diced onion
1/4 cup diced red bell pepper
1/2 cup whole wheat Panko, or whole wheat bread crumbs
1/8 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Kosher or sea salt to taste
1 tablespoon canola oil

Preheat oven to broil.
If using salmon fillet, line a rimmed cookie sheet with foil, place salmon on cookie sheet, spread olive oil on both sides. Broil on both sides 5-6 minutes or until it reaches an internal temperature of 131 degrees. Allow to cool then remove skin.
Place salmon in a medium mixing bowl and flake using a fork. Add egg, lentils, onion, bell pepper, Panko and spices to salmon, mash either by hand or use a potato masher. Shape salmon into 4 patties. Or, use a large circular cookie cutter, pack and press salmon mixture to form patties.
Add canola oil to a large skillet, turn to medium heat and cook patties on each side for about 5 minutes or until cooked through and lightly browned.
Serve salmon patties as a main dish or as a burger style sandwich with your favorite condiments.
*luckymommy/Amy's notes: I used chili powder in place of the cayenne pepper. Yum!

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