Salmon Patties with Avocado and a Spicy Chipotle Avocado Aioli

I’m here to make a confession.

Get settled in comfy, y’all.

It’s about to get fishy.

I was probably 18 the first time that I can remember eating fish voluntarily, and liking it.  It wasn’t even a big deal fish, it was a starter fish like mahi-mahi or tilapia, and I’m fairly sure I dipped it in tartar sauce, much like my beloved childhood fish sticks.

Raise your hand if you’re with me – mild white fish – crispy, greasy, baked fish *sticks* dipped in tangy, creamy, white, goopy tartar sauce. {I tell you what.. I’d punish a plate of those if you put them in front of me today – just for nostalgia’s sake – of course}

I’m sure there’s real fish in those things somewhere, but it was so hidden in crisp and crunch and grease and tartar, that it was unrecognizable, yet undeniably delicious {ahem}

Fast forward a whole bunch of years and I was working in a chain seafood restaurant as a ‘crew member’ where the guys in the kitchen gave me 27 shades of hell for not eating fish.  I was perfectly happy using my shift meals to consume my weight in garlicky-cheddar biscuits and salad alone thankyouverymuch.  They finally tortured my 18 year old self to the point of annoyance, and I gave in.

I ate the lemon pepper mahi-mahi with a squeeze of fresh lemon, and I liked it.  I dare say, I enjoyed it.

Fast forward a bit more – and I met this Nathan guy who liked fishing, hunting and eating the things he caught.

UMMM.. you want me to what? with what?

So I went a bit further out on my limb, and I tried even more things, and I discovered that salmon is pretty amazing, that I love fresh caught catfish, and that fresh fish isn’t *fishy* – but buttery, and crisp, and tastes like outdoors, and nature, and bliss.

Who knew?

A few weeks ago one of the neighbors shared a plate – well, a tray really, of foods that her husband had grilled that afternoon.  Among the offerings were salmon burgers.  They were good.  Really, really, really good – I decided right then and there that those would be my next project.

I have a bounty of delicious, rich, buttery avocados on hand, because the people at the California Avocado Commission are amazing, so I challenged myself to make Salmon Patties that had avocado in them.

Salmon Patties with Avocado

 

I want to state flat out – I have made this recipe with canned salmon, and fresh salmon.

There is no comparison to fresh salmon.  Even if your salmon is previously frozen go for the salmon from your seafood counter (or better yet, the salmon your friend/husband/you/neighbor caught!)  

I know that my Granny had a recipe that used canned salmon, but she also had recipes for jello molds with meat and veggies contained within those fruity jiggly depths.

so……..

ummmm

moving on

 

I had a really good time playing with salmon, California Avocados, chipotles, and a few other ingredients.

I’ve made hush puppies, fried catfish, chicken fried backstrap, grilled salmon, lemon pepper tilapia, spicy honey chipotle glazed salmon , and even baked potato skins with salmon and dill sauce; but I had never attempted Salmon patties, salmon burgers, or salmon croquettes (the name depends on your level of southerness and familiarity with club lunches and cotillions)

Shredding salmon and mixing it with various ingredients, lightly grilling it, and alternately tasting alone and with different dipping sauces was a real task, but a food bloggers job is never done so I toughed it out (as did my neighbor and husband) :-)

 

The results of my exhaustive {wink, wink} recipe creation and testing are amazing.

Seriously, y’all.

These can be eaten hot or cold.  As is or served on a slider with sauce and veggies.  These can be crumbled on a salad…

I’m really, really proud of this recipe.

These salmon patties with avocado and spicy chipotle avocado aioli are perfect for an afternoon nosh, a summer bbq, your next bunco night, lunch with your mother-in-law, or just because the salmon at your grocer’s seafood counter looked so good you couldn’t resist.

Seriously y’all, make these for yourself, your family, your friends… you can’t go wrong.

The success that I’ve had with this recipe makes me want to experiment even more.  I’d love to hear more about the recipes that have surprised you, especially the ones with seafood!

Avocado Salmon Patties with Spicy Chipotle Avocado Aioli

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 2 dozen

Avocado Salmon Patties with Spicy Chipotle Avocado Aioli

Delicious salmon patties made with avocado and topped with a spicy chipotle avocado aioli.

Ingredients

    Avocado Salmon Patties
  • 1 lb fresh salmon (I prefer sockeye)
  • 1/2 a California Avocado, mashed
  • 1 Tbsp Dijon mustard
  • 1/2 medium egg, lightly beaten
  • 2 tsp adobo sauce
  • 1/2 C panko breadcrumbs
  • sprinkle of kosher salt
  • fresh cracked pepper to taste
  • Spicy Chipotle Aioli
  • 1 1/2 California Avocado
  • 1/2 C mayonnaise
  • 1 Chipotle in adobo
  • Juice of 1 lime
  • dash of kosher salt

Instructions

    Spicy Chipotle Aioli
  1. In a food processor, place avocado, mayo, chipotle, lime juice and dash of kosher salt (if you're heat sensitive - start with 1/2 a chipotle)
  2. Pulse until smooth
  3. Salmon Patties
  4. Drizzle the salmon with olive oil and lightly season with your favorite seasoning blend and bake the salmon at 400°F for 14 minutes (or until tender, flaky)
  5. Remove from oven and set aside to cool.
  6. While the salmon is cooling, mash the avocado.
  7. Flake the salmon while removing the bones (if any)
  8. Place the salmon in a medium bowl, add in the mashed avocado, dijon mustard, egg, adobo, panko, kosher salt and cracked black pepper. Mix by hand until well blended.
  9. Roll the mixture into 1" balls by hand and flatten into discs.
  10. If you're chilling them for later, place on a wax paper lined pan and cover.
  11. Grill on a flat top, a cast iron skillet, or your favorite griddle.
  12. Just sear the outsides until crispy - takes about 6 minutes (3 per side)

Rachel Says

Serve topped with a dollop of spicy chipotle avocado aioli and a sprinkle of parsley flakes, or serve naked with spicy chipotle avocado aioli for dipping.

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Today’s post is part of my partnership with the California Avocado commission.

Make sure to check out my fellow California Avocado Commission Ambassadors for more, great California Avocado recipes:

Disclosure: This recipe was created and inspired by my partnership with the California Avocado Commission. I’m honored to be a compensated 2013 brand ambassador for CAC. All opinions expressed are my own. For more great recipes visit the California Avocado Commission website and follow them on Facebook and Twitter

linked to What’s Cooking Wednesday

 

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Comments

  1. says

    I do believe that these would be the most popular item at any party. They look so good! I didn’t think I liked fish until I was in my twenties…I gave it a try and realized I was actually in love. Thank you for sharing these patties!

  2. Kat W. says

    Wow ma’am you have every right to be proud of this recipe. I’m *drooling.* Definitely putting this on my menu for next week!

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