Salmon BLT Recipe (with Video)

For the salmon patty preparation
1. To a food processor add salmon patty ingredients, keep 4 chunks of salmon out for the end.
2. Add salmon, herbs, mustard, ginger, seasoning, mayo, lemon juice and panko to the processor.
3. Using the chop/pulse button lightly chop the patty mixture. Do not puree it, you want it to be able to stay together.
4. Carefully transfer your chopped mixture to a bowl.
5. Cut the 4 cubes up a little bit and then add to your bowl and gently fold in.
6. Make about 6-8 patties. Use gloves or add a little water to your hands to avoid too much sticking.
7. Place your patties in the freezer for 30 min or in the refrigerator for 1 hr.
8. Once your patties have cooled, remove them from the freezer.
For the cooking process
1. In a medium-sized skillet, add EVOO and butter.
2. Once bubbly, add in your patties.
3. Once your patty is brown, flip and cover to finish cooking through.
For the salmon BLT assembly
1. Toast your preferred bun in a little butter.
2. Then add dressing, arugula, patty, bacon, tomato (add a touch of salt), and the top.
3. Enjoy!