Note: Make the tartar sauce ahead of time, and refrigerate, so that the flavors can blend.
–salmon (size of 4 decks of cards, 1 pound)
–clam juice (one-quarter cup)
–lemon juice (2 squirts)
–green onions (2 stalks, chopped)
–garlic – herb breadcrumbs (one-third cup, boxed)
–parsley (fresh, 1 handful, chopped)
–onion (one-half, medium, chopped)
–salt and pepper
Homemade tartar sauce –
–mayonnaise (3 tablespoons)
–horseradish sauce (2 tablespoons, mild)
–sriracha sauce (2 squirts or 1 teaspoon)
–sweet pickle relish (2 tablespoons, drained)
–Dijon mustard (1 tablespoon)
–garlic (minced, bottled, 1 tablespoon)
–green onions (1 stalk, chopped)
1 – Chop the green onion. Then place in a small mixing bowl. Add mayonnaise, horseradish sauce, sriracha sauce, sweet picklet relish, Dijon mustard, and minced garlic. Stir well. Refrigerator at least an hour to let flavors blend.
2 – Place the salmon in a covered baking dish with the clam juice. Drench in lemon juice. Season with salt, pepper, and olive oil. Microwave the salmon for 5 minutes on high. (You want to undercook, as the salmon patties will also be microwaved.)
3 – When the salmon has initially been microwaved, shred it in a mixing bowl, discarding the skin. Chop the green onion, and add to the bowl. Finely chop the onion, and also add. Add remaining ingredients of parsley, egg (beaten), and season with olive oil. Fold all ingredients well. In a large, flat baking dish, place 4 salmon patties, smoothed to form a ball and then flattened. Microwave on high for 2 minutes.
4 – Serve the salmon patties hot, with the chilled tartar sauce.
–salmon patties adapted from Genius Kitchen web site; tartar sauce inspired by C. Mabry, chef.