PANKO SALMON PATTIES

Steps:

• Drain and discard liquid from salmon; discard bones and skin, if desired.
• Place salmon in mixing bowl; mix salt and fish sauce into beaten eggs; pour over salmon.
• Using well-washed hands (food service gloves recommended,) mix lightly, add torn white bread crumbs and mix well, but try to preserve some larger pieces of salmon.
• Line a baking sheet with parchment or wax paper.
• Pat the salmon down into the bowl evenly; use a knife to score and cut into 8 equal pieces (or you may just "eyeball" it, if you prefer.)
• Form each piece into a ball and place on baking sheet.
• Place panko in a shallow bowl or pie pan.
• Form a ball of the salmon into a patty, about an inch thick; place patty in panko, press it lightly and cover all sides with the panko.
• Return patty to baking sheet; repeat until all patties are coated with panko.
• Place baking sheet with patties in refrigerator and allow to chill for 20 to 30 minutes.
• In large skillet, melt 2 tablespoons butter over medium heat; add salmon patties and fry, checking for browning, for approximately 7 minutes per side. Adjust heat as necessary to prevent over-browning. Add more of the butter as needed, especially as they are turned.
• Press the patties lightly as they fry. They will be firm and browned when finished. Remove from heat and serve immediately.
• Cover and refrigerate leftovers. Makes a great sandwich, also.