Salmon Patties (Sous Vide, Then Sear)

My favorite way to make salmon cakes: cook the fish perfectly first, then build flavor and texture. The patties stay tender inside and crisp outside. :contentReference[oaicite:0]{index=0}

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Ingredients

• 1–1.5 lb salmon fillets
• 1 Tbsp extra-virgin olive oil (for aromatics) + 1 Tbsp for searing
• 2 celery stalks, diced · 2 carrots, diced · 1/2 small onion, minced
• 1 Tbsp capers
• 1/4–1/2 cup mayonnaise (start with 1/3 cup)
• 1/2 cup panko + 1/4 cup for dredging (use whole-wheat panko to be more Mediterranean)
• 2 garlic cloves, minced · 1 Tbsp Dijon
• 1/4 tsp cayenne · 1/2 tsp Old Bay (optional)
• Salt & black pepper

Amounts and steps reflect your original page; temps/times made explicit for clarity. :contentReference[oaicite:2]{index=2}

Method

1. Sous vide the salmon: 125–130°F for 30 min (fresh) or ~60 min (frozen). Remove skin/bones; chop into flakes.  
2. Sauté aromatics: In 1 Tbsp olive oil, soften onion, carrots, and celery with a pinch of salt (~5 min). Stir in capers 2 min. Transfer to a large bowl.  
3. Mix: Add chopped salmon, mayonnaise, 1/2 cup panko, garlic, Dijon, cayenne, Old Bay, salt/pepper. Chill 1 hour to firm (or skip if in a hurry). : 
4. Form & dredge: Make 1-inch-thick patties; dredge in the remaining 1/4 cup panko. :contentReference[oaicite:6]{index=6}
5. Sear: Film a skillet with olive oil; sear patties 1–2 minutes per side until golden. The salmon is already cooked—this is just for crust and heat-through. : 7}

Mediterranean Diet Points

• Seafood: ~4 oz cooked salmon ≈ 1 point per serving.
• Vegetables: Aromatics add some veg; per serving this is roughly ¼ point.
• Grains: Standard panko is refined (0 points). Use whole-wheat panko to earn ~½ point per serving.
• Fats & Oils