Ingredients
1 lb skinless salmon filet cut into large chunks
1-1/2 tsp Dijon mustard
1 medium shallot (about 1 ounce) quartered
1/3 cup Panko
3/4 tsp Old Bay seasoning
2 tbsp chopped cilantro
S&P to taste
olive oil for brushing
Preparation
Puree 1/4 of the salmon chunks and the Dijon mustard in a food processor. Then add the remaining salmon and the shallot and pulse until coarsely chopped. Remove to a medium bowl and add Panko, Old Bay Seasoning, cilantro, and S&P to taste. Form mixture into 3 6-ounce patties and refrigerate, covered, at least an hour. Then, lightly brush with olive oil and grill to desired doneness, about 10-12 minutes depending on thickness. Serve on ciabatta roll or other nice roll with lettuce and chipotle mayonnaise or creamy dressing of your choice.
