Salmontuna Patties With Dill Sauce Recipes

SALMON PATTIES WITH LEMON-DILL SAUCE

Steps:

• In a small bowl, mix the first seven ingredients. Refrigerate until serving., Preheat oven to 350°. Sprinkle salmon with salt and pepper. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Cool slightly; remove skin if necessary. In a small bowl, combine eggs, bread crumbs, green onions, garlic and salt. Flake salmon; add to bread crumb mixture, mixing thoroughly. Shape into twelve 2-1/2-in. patties. Refrigerate, covered, 30 minutes., In a large skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve with dipping sauce.

SALMON PATTIES WITH DILL SAUCE

Steps:

• 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.

SALMON/TUNA PATTIES WITH DILL SAUCE

Steps:

• Flake the salmon and tuna fillets and mix together.
• Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
• Blend well set aside.
• In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
• Put the olive oil in a heated skillet over medium heat.
• Using a large ice cream scoop, place mounds of fish mixture into the pan.
• Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
• Cook patty for 4-5 minutes before gently flipping to the other side.
• When you flip the patty it should be golden brown.
• HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
• Top each patty with a dollop of dill sauce and enjoy!

FLAVORFUL TUNA PATTIES WITH DILL SAUCE

Steps:

• Dill Sauce.
• Place in a small bowl the 1 cup of mayonnaise.
• Add the 4 Tablespoons finely chopped sliced dill pickles, the 1 Tablespoon dry dill weed, the juice of 1/2 of the lime, and the 1/4 teaspoon black pepper.
• Refrigerate until Patties are cooked.
• Patties--.
• Saute the finely chopped onion and mushrooms in small amount of olive oil until brown and carmelized.
• Remove sauteed onion and mushrooms and set aside to cool.
• In a mixing bowl add the 2 cans of drained chunk light tuna, the UNDRAINED can of albacore tuna, the 2 well beaten eggs, the 1/2 teaspoon black pepper, the juice of half of the lime, the 1 1/2 Tablespoon of finely chopped green pepper, the 3 Tablespoons of finely chopped celery, the 1/4 cup of unseasoned bread crumbs, and the 1/4 cup mayonnaise, mix well.
• Add the cooled sauteed onion and mushroom to other ingredients.
• In a large frying pan, melt the 4-5 Tablespoons of butter until med hot.
• Place 1/2 cup mounds in the hot butter gently pressing down with the back of a spoon until you have 6 large patties about 1/2 inch thick.
• Cook over medium heat being careful not to turn them over until the patties are brown on the bottom side.
• After the patties are nicely brown remove from and serve with the Dill Sauce.

SALMON PATTIES WITH DILL SAUCE

Steps:

• Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and lemon juice in a small bowl, refrigerate until ready to serve.
• In a large bowl flake the salmon into fine flakes, combine with soft bread crumbs, onion of choice, milk, eggs, parsley, lemon juice, pepper, and dill weed.
• Shape into 8 patties about 3/4-inch thick (I use a hamburger patty mold).
• Dip patties into cracker crumbs to coat.
• Melt butter or margarine in a large skillet.
• Pan fry patties until golden brown on both sides.
• Serve with Dill Sauce.
• OPTIONAL: Serve with lemon wedges to squeeze over patties.

TUNA PATTIES WITH DILL SAUCE

Steps:

• Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. , Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and zest, dill and pepper. Add tuna and mix well. Shape into eight 1/2-in.-thick patties (patties will be soft). , In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine the sauce ingredients in a small bowl; serve with tuna patties.