It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
Parry’s Beach Salmon Patties
I'm lucky enough to live on the amazing south coast of Western Australia in a little town called Denmark, just down the road from Parry's Beach, where three generations of salmon fishing families still work together to bring in the catch. Australian salmon is highly sustainable, wild and natural, and reasonably priced. When prepared correctly – Australian Salmon is up there with some of my favourite fish eating experiences.
I made these with my friend, photographer Nic Duncan, who has documented the fishing folk of Parry's Beach. Check out her incredible photos and stories on her website nicduncan.com
- Australian salmon filleted - discarding bones, skin and red flesh
- Small bunch of dill, roughly chopped
- 1 cup parsley, roughly chopped
- Dash of Tabasco
- Finely grated rind of 1 lemon
- Juice of ½ a lemon
- 2 eggs
- Salt & pepper
- 1-1½ cups breadcrumbs
- ¼ red onion, finely diced
- 1 red chilli, deseeded and finely diced
- 1 clove garlic, finely diced (optional)
- ½ cup chopped parsley, finely chopped
- Small bunch of dill, finely chopped
- 2 heaped tablespoons baby capers
- ¼ cup lemon juice
- ¼ cup olive oil
- Pinch of sugar
- Pinch of salt
To make the patties, roughly chop the salmon and put into the food processor with everything except the breadcrumbs. Pulse on and off until a nice minced consistency.
Roll into balls and gently squash down to make patties.
Pour breadcrumbs onto a plate and lightly coat patties.
Fry for a couple of minutes each side until golden. If cooking in batches, just keep them warm with silver foil.
For the salsa, put all the ingredients into a bowl, stir and taste for balance of flavours. If it’s too sharp add a little more sugar or olive oil to tone it down; if it needs more zing add some lemon juice.
Serve with fresh garden salad. So easy and so delicious.