Crispy on the outside but tender and bursting with flavors of salmon, lemon and herbs in the center, this is a bright dish that can be served as an entrée or an appetizer.
3 tablespoons Victoria Taylor’s Zesty Lemon Herb Seasoning, divided
1 cup bread plain bread crumbs, divided
1 1/3 pounds salmon
3/4 cups parsley, finely chopped and divided
2 tablespoons mayonnaise
2 lemons, juiced
3 scallions, thinly sliced
1 shallot, finely diced
1 teaspoon Dijon mustard
½ cup vegetable oil
½ cup sour cream
In a medium bowl mix 3 tablespoons bread crumbs, 2 tablespoons Zesty Lemon Herb, 3 tablespoons parsley, mayonnaise, juice of one lemon, scallions, shallot and mustard together. In a small bowl mix the juice of one lemon, 2 tablespoons of parsley and sour cream together and set aside for the sauce. Skin and cut the salmon into 1 inch pieces. Using a food processer pulse the salmon in 3 batches until it is coarsely chopped. You can do this on a cutting board with a knife as well, ¼ inch dice is the desired size.
Cook for about 2 minutes or until golden brown. Carefully flip over with a slotted spatula. Cook on the second side for 3 minutes.
Drain on a paper towel covered plate for 1 minute.
Drizzle with sauce and serve.