Ingredients
3 (6-ounce) tins of canned wild salmon
1 tablespoon capers
1 tablespoon coarse-grain mustard
1/4 cup panko breadcrumbs
1 large egg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 bunch rainbow chard, stems removed
Preparation
Drain salmon; toss in a bowl with capers, mustard, breadcrumbs, egg, salt, and pepper. Firmly press into 4 patties, each 3/4 inch thick. Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium.
Add patties and cook, flipping once, until golden and warmed through, 7 to 8 minutes. Bring a medium pot of water to a simmer. Lower several chard leaves into simmering water until blanched, a few minutes; drain and pat dry. Serve patties wrapped in chard, with more mustard.
