Barry Good' Salmon Patty

Name: Barry Good' Salmon Patty
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoon dried dill; 4 larges eggs; 16 sprigs fresh parsley; 1 teaspoon garlic powder; 1 teaspoon ground black pepper; 2 lemons, juiced; 16 slices 16 lemon slices; 177 milliliters mayonnaise; 355 milliliters panko bread crumbs; 2 Tbsps ranch dressing mix; 2 kilograms pink salmon (such as Chicken of the Sea®), drained, flaked and cartilage removed; 1 teaspoon salt; 1 teaspoon seafood seasoning (such as Old Bay®); 59 milliliters vegetable oil, or as needed; 118 milliliters white cornmeal

Barry Good' Salmon Patty is a dairy free and pescatarian main course. One serving contains 351 calories, 27g of protein, and 21g of fat. This recipe serves 15. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of mayonnaise, salt, parsley, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Mix salmon, eggs, bread crumbs, mayonnaise, lemon juice, ranch dressing mix, salt, pepper, garlic powder, dill, and seafood seasoning in a large bowl; divide into 15 portions and shape into patties. Dust each patty with cornmeal.

Ingredients you will need

Dry Ranch Dressing Mix

Seafood Seasoning

Garlic Powder

Breadcrumbs

Lemon Juice

Mayonnaise

Cornmeal

Pepper

Salmon

Dill

Egg

Salt

Equipment you will use

Bowl

Heat 1 tablespoon oil in a large skillet. Fry a few patties in hot oil, not overcrowding the skillet, until browned, 3 to 4 minutes per side. Repeat until all patties are cooked.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Garnish each with a lemon slice and a sprig of parsley.

Ingredients you will need

Parsley

Lemon

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoon

dried dill 4larges

eggs 16sprigs

fresh parsley 1teaspoon

garlic powder 1teaspoon

ground black pepper 2

lemons, juiced 16slices

16 lemon slices 177milliliters

mayonnaise 355milliliters

panko bread crumbs 2Tbsps

ranch dressing mix 2kilograms

pink salmon (such as Chicken of the Sea®), drained, flaked and cartilage removed 1teaspoon

salt 1teaspoon

seafood seasoning (such as Old Bay®)59milliliters

vegetable oil, or as needed 118milliliters

white cornmeal

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.