I feel like salmon patties get such a bad rap when really, they are the easiest go-to weeknight meat. Crispy little patties of fish. How could you not love that? For those of you who have troubles making patties, try to follow my instructions below and be gentle with your spatula. Often times it’s the wrong ratio of breadcrumbs to egg to ingredients. You want them moist but not “wet” so they hold together. Avocado oil makes for delicious frying too! Perfect for that savory treat without the calories of a fast food fried meal.
1 lb Fresh Salmon (or 4-5 small cans of salmon)
1 tsp Garlic Powder
1-2 tsp spices (I used fresh thyme and rosemary)
⅓ cup Panko
1 tbsp Mayo
1 tbsp Dijon
1 tbsp Worcestershire
3 tbsp capers (optional if you like that flavor)
avocado oil for cooking
¼ cup Ketchup
½ tsp Red Pepper Flakes
Preheat oven to 400 degrees.
In a small bowl combine softened butter, half of the garlic and half of the other herbs, stirring to combine. Using fingers, separate the skin covering the chicken breasts from the meat of the breasts. Using fingers rub the butter between the skin and the chicken breast meat, evenly over both breasts.
In a small sauce pan, combine the fig preserves, all the remaining herbs, salt and pepper, and balsamic glaze. Bring the mixture to a simmer and ensure that the balsamic is syrupy and sticky like a glaze. Remove from the heat.
Place chicken onto the roasting rack with the wing side up. Baste with a bit of the balsamic glaze. Roast with wing side up for 15 minutes.
Using tongs, flip the chicken so it is sitting with the opposite wing up in the roasting rack and roast for another 15 minutes and baste with glaze.
Flip once more, so that the breast side is facing up - and roast bird for 30 minutes, or until the breast meat registers 160 degrees and the dark thigh meat registers 175.
Continue to baste the bird with the balsamic fig sauce until it comes from the oven.
Remove from oven and tent chicken with foil.
Let rest for 10 minutes before carving.
For balsamic glaze: Get a sauce pan and a bottle of vinegar. Over low or medium low heat, pour 1-2 cups of vinegar into the sauce pan. This will reduce ALOT, so use double the amount of vinegar you want to end up with. If you need ½ cup glaze, use 1 cup of vinegar.