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Hatch Green Chile Salmon Cakes with Summer Veggie Saute
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
Spice up a healthy fish dinner with the amazing flavor of Hatch green chiles and get out of your salmon rut!
Course: Main Dish
Cuisine: American, Southwestern
Servings: 4 servings
Ingredients
  • 1 1/4 cup fresh wild salmon, coarsely chopped
  • 1/2 cup minced roasted, peeled and seeded hatch green chiles
  • 2 tablespoons chopped green onions
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 large eggg, lightly beaten
  • 6 tablespoons almond meal divided
  • 4 tablespoons olive oil divided
  • 1 1/2 pounds zucchini, sliced into 1/3” discs and quartered
  • 1 pint grape tomatoes, halved
  • 1/2 cup Stubbs Everyday Hatch Green Chile Sauce
  • 2 tablespoons chopped green onions
Instructions
  1. In medium bowl, mix together salmon, chiles, green onions, salt and pepper until combined. Next stir in egg and ¼ cup of almond meal.
  2. Form salmon mixture into four 1-inch thick patties; sprinkle remaining 2 tablespoons almond meal over each patty, lightly pat down. Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side. Transfer patties to paper towels to cool off a bit while cooking veggies.
  3. Heat remaining 2 tablespoons olive oil in same skillet. Add zucchini and sauté for 3 to 4 minutes or until starting to soften, but not getting soggy. Add halved tomatoes and continue to cook, stirring, for another 1 minutes. Add hatch green chile sauce and stir for a few more minutes until heated. Stir in 2 tablespoons of green onions.
  4. To serve, place mound of veggies on plate and top with salmon cake. Drizzle with additional Hatch sauce if desired.