Salmon Patties

Ever come home tired from work? How about forgetting to unthaw meat for dinner? Unmotivated to whip out a huge three course meal? I felt that way the other day driving home from work. I didn't want anything too 'heavy', but a sandwich wasn't on the list, as well.

The light bulb came on and relieved and relaxed I made my way home. Salmon patties were on the menu for dinner.

Pantry necessities to me will always include several cans of salmon. They are very budget friendly and convenient.

Pink Salmon has a light color and mild flavor, while Red (or Sockeye) Salmon has a richer more intense flavor and color - either variety works beautifully in recipes. Traditional pack canned salmon contains skin and delicate, edible bones that are rich in calcium and magnesium. I always remove the skin by gently scraping it away and if you open the salmon carefully, you can easily remove the bones as well, since this is unappealing to me. Canned Salmon also comes skinless and boneless.

Fish curing is one of the oldest industries in North American. Fish was prepared for marketing by salting. Then the early years of the nineteenth century, the first canned seafood products appeared in the United States. Rapid expansion took place in the middle eighteen hundreds with Pacific Salmon. Canneries sprouted in California, Washington, Canada and Alaska. Canned seafood never looked back, but kept expanding with new varieties including sardines, tuna and mackerel, just to name a few.

I, for one am most grateful for these convenient products.


SALMON PATTIES:


1 can of Pink Salmon, drained (skin and bones removed)
2 eggs, beaten lightly
1/4 cup of finely chopped onion
1/4 cup of finely chopped celery
1/4 cup plain dry bread crumbs
3 tablespoons of Mayonnaise or Miracle Whip (your choice)
1/2 teaspoon of dill weed (optional)
Dash of garlic salt

Oil and butter for the pan.


After salmon is drained, skin and bones removed, place in a medium bowl. Beat the eggs lightly, add to the salmon along with the celery, onion and mayonnaise. Very gently fold to mix. You do not want to break up the salmon too fine. Combine dry bread crumbs, dill weed and garlic salt and add to salmon mixture, again being very gentle mixing.

Melt 2-3 tablespoons of oil and 2 tablespoons of butter on medium high heat. I like the taste of the butter, adding the oil keeps the butter from burning so easily.

When pan is hot and oil/butter melted, take an ice cream scoop of salmon mixture and drop in pan, then very gently pat ball down with your fingers to flatten slightly. Continue making patties until pan is full but there is space between each patty for turning. You should end up with 4-6 patties depending on how large you make them. Check underside of patty by lifting with a spatula for desired brownness. Deep golden brown is my preference. If patty acts like it will break apart, leave alone for a little while longer to 'set up'. Cook each side for 2-4 minutes again depending on how light or dark you prefer yours.

Serves 4

Serving suggestions: Place two patties on dinner plate, buttered parsley noodles and fresh peas would be a nice choice. My pictures shows alfredo noodles with a few peas for color and corn on the cob. Or make into a sandwich with lettuce, tomato on a bun.


I enjoy making homemade remoulade sauce to accompany. Here's a quick and easy recipe:

1/2 cup mayonnaise
1 tablespoon finely chopped onion
2 tablespoon sweet pickle relish
1 teaspoon lemon juice
1 tablespoon thousand island dressing
few dashes of worcestershire sauce
dash of garlic powder

Combine and refrigerate for an hour to combine the flavors. This is great with salmon, crab cakes or any fried fish. Makes 3/4 cup.