This is my favorite way to make this dish because it provides a great flavor for the salmon. First, the salmon is completed sous vide, then formed into a pattie that is simply seared on the stove top for extra flavor and crisp.
Salmon Fillets in a sealed bag. Get some salmon fillets - rinse in cold water, salt and place into a bag for sealing. For this recipe you will need 1-1.5 lbs of salmon (a half salmon for example).
1 tablespoon extra-virgin olive oil
2 stalks of celery - chop into 1/4 inch pieces or smaller (uniform size means uniform cooking)
2 medium carrots - chop into 1/4 inch pieces or smaller (uniform size means uniform cooking)
1/2 small onion - minced
1 tablespoon of capers
1/4-1/2 cup of mayonnaise
1/2 cup of panko bread crumbs
2 cloves of minced garlic
1 tablespoon of Dijon Mustard
1/4 teaspoon of cayenne pepper
Old Bay seasoning (optional, but I love this) 1/2 teaspoon
Salt and pepper to taste
The salmon - Sous Vide to Chop:
(1) Sous Vide the salmon at 125-130 degrees F. If frozen it may take an hour- otherwise should only take 30 minutes.
(2) In a medium plan heat the extra virgin olive oil over a medium heat. Once it is shimmering add the minced onion, carrots, and celery. To this add a pinch of salt and stir until the onion is no longer white, but translucent and smells lovely - about five minutes. Once this is done add the capers and stir for about two minutes. Once all finished move this to the large bowl you are going to mix everything into.
(3) Remove the salmon and begin to chop the salmon. Remove the skin and bones as you do this. Once the salmon has been in the sous vide the skin comes off easily. As you chop the salmon you see and remove the bones. As you chop the salmon place it into the large bowl you have put in the cooked ingrediets.
(4) Add the mayonnaise, bread crumbs, garlic, mustard, cayenne, Old Bay and a pinch of salt and pepper. Mix this by hand.
(5) Cover the bowl with plastic and refrigerate until firm (an hour usually does it but you can leave it in for a day if you wish). This step just makes it easier to form some nice pattties. Sometimes, I skip this step entirely.
(6) Get a dinner plate and put in 1/4 cup of Panko gread crumbs
(7) Take out the bowl and form 1 inch thick patties. Once they are made dredge on the plate of bread crumbs.
(8) Heat olive oil in a skellet over medium-high heat until shimmering. Cook the patties until they have a nice golden side to them. About 1-2 minutes. Since the salmon is cooked already all you need is a nice sear on the salmon pattie as well as keeping it warm.
That is it! Seems like a lot, but it is pretty easy to do. Save the salmon patties for work- they keep for a few days if vacuum sealed in the refrigerator.