Salmon and Green Beans Pojarski With Cucumber Hot Sauce

Ingredients

• About 1 3/4 pounds salmon (to accommodate trimming and removal of skin); you should have 1 1/2 pounds of cleaned flesh
• 10 ounces fresh green beans
• 1 ½ cups fresh bread crumbs (from 3 to 4 slices fresh bread)
• ½ to ¾ (depending on size) of 1 whole jalapeno pepper, rib and seeds removed, and cut into 1/8-inch pieces (about 2 teaspoons)
• 3 large eggs
• 3 cloves garlic, peeled, crushed and chopped fine (about 3/4 teaspoon)
• ½ teaspoon freshly ground black pepper
• 1 ½ teaspoons salt
• ⅓ cup shredded basil
• Cucumber hot sauce (see recipe)
• 4 tablespoons corn or safflower oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    478 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 11 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 34 grams protein; 174 milligrams cholesterol; 780 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Remove and discard any skin and sinew from the salmon and cut the flesh into 1-inch pieces.
2. Cut away any damaged spots on the beans, wash thoroughly in cold water, and cut into 1-inch pieces.
3. To make the fresh bread crumbs, break fresh bread into pieces and grind in the bowl of a food processor. You should have 1 1/2 cups. (Note: fresh bread crumbs are superior to dry bread crumbs. If, however, fresh crumbs are not available, use half the amount of dry crumbs – 3/4 cup for this recipe.) Transfer to a bowl and set aside.
4. Place the green beans and hot pepper in the bowl of a food processor and process until finely chopped; the mixture should be rather granulated, not smooth and liquid. You should have about 2 cups. Transfer to a bowl and set aside.
5. In the unwashed bowl of the processor, place the salmon and process for a few seconds, starting and stopping the machine, until coarsely chopped. Add to the bean puree with the eggs, bread crumbs, garlic, pepper, salt and shredded basil. Mix well.
6. Using a spoon, make patties weighing about 3 to 3 1/2 ounces each. Wet your hands if you feel they will stick to the salmon mixture and arrange the patties on a tray lined with plastic wrap. You should have 12 patties, 2 per person, and each patty should be no more than 1 inch thick and about 3 inches across. Set aside while you make the sauce.
7. To cook the salmon, use 2 large skillets, preferably nonstick. Heat 2 tablespoons of the oil in each skillet. When hot, add the patties and cook over medium to high heat for 2 1/2 minutes on each side. Set aside for a few minutes before serving with cucumber hot sauce.