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Saturday, 25 January 2014
Salmon Patties
Topic: Recipes

One more delicious way to use canned salmon (and increase your intake of protein, omega 3 fatty acids, B and D vitamins, calcium and selenium)...

Even "non-fisheaters" will love these patties which crisp up very nicely with their super light coating of cornflake crumbs, pan-fried in olive oil. 

Keep the last 3 posts in mind when you are looking for those family favorites during meatless Fridays in Lent. 


Salmon Patties

makes 6 patties

Saute ½ small onion and one stalk of celery, chopped finely, in 2 tbsp olive oil. Allow to cool.

Place 2 cans (7.5 oz or one 15 oz) of Red Sockeye or Pink Salmon in a bowl, draining excess water off first.

Add to the bowl with salmon:

Onion and celery, prepped as above

2 Tbsp. Mayonnaise

1/3 cup of corn flake crumbs

1 egg

1 Tsp. Dried Dillweed

Ground black pepper

Combine these ingredients, breaking up the larger, soft bones, with your fingers or spoon. Form into 6 patties, and then lightly dredge each patty into an additional small amount of cornflake crumbs, to coat both sides of each patty. Note this is really lightly done with only about a Tbsp of crumbs used in total on the 6 patties.

Cook immediately or cover and refrigerate until ready for use.

Fry patties in a skillet with 2-3 tbsp olive oil, turning once, about 5 minutes on each side over medium high heat to cook to an interior temperature of 155 degrees (until inside is light pink and fully cooked.)

Serve with a dipping sauce of mayonnaise, lemon juice and dillweed, or a prepared sauce such as tartar sauce or other dipping sauce of your choice. Round out the meal with a great salad or coleslaw (I have a slaw with shredded red cabbage, broccoli and carrots) and maybe some greens like the steamed, chopped spinach which I've sprinkled with a little cider vinegar.



Posted by Karen at 08:59 CST
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