|10 min||10 min||6|
|454 gm||Atlantic salmon, wild (skin removed)|
|1 cup||Panko bread crumbs|
|1/4 cup||Cilantro (coriander)|
|1 medium egg||Egg|
|1 tbsp||Lemon juice|
|1 tsp||Black pepper|
|2 tbsp||Extra virgin olive oil|
|1 avocado(s)||Avocado (chopped)|
|1/3 cup||Red onion (chopped)|
|1/4 cup||Cilantro (coriander) (chopped)|
|1 whole lime(s)||Lime juice (fresh)|
Chop the salmon filet into small pieces (about 1/4 inch) and transfer it into a medium mixing bowl.
Gently stir in bread crumbs, cilantro, egg, mayonnaise, lemon juice, mustard, 1/2 tsp salt and 1/2 tsp pepper. Let the mixture rest for 5-10 minutes.
Heat a little 1 tbsp oil in a large non-stick grill pan over medium heat. Divide the salmon mixture into 6 and form neat patties. Fry/grill the patties until browned on both sides and just cooked through; about 4 minutes on each side.
For the salsa:
Combine remaining ingredients together and mix well. Garnish patties with a spoonful of salsa.