Season to taste. Add breadcrumbs, salmon, green onions, egg, lemon zest
SALMON PATTIES.
remove skin & bones from the canned salmon & discard
Mix salmon, eggs, crushed
large bowl, crumble the canned salmon and if you prefer remove
PATTIES: Drain liquid from salmon and reserve for sauce.
Remove bones
Salmon Patties:
Saute green onions and
Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.
Cook macaroni until tender.
Cook onion in fat until tender. Add flour and blend.
Add milk and cook over low heat until thick. Stir in chicken soup.
Add remaining ingredients.
Pour into greased casserole.
Bake in oven for 30 minutes at 350\u00b0.
May substitute 6 1/2 or 7 ounce can tuna for the jar of canned salmon.
If using canned salmon, drain and pick over to
Tabasco and parsley. If using canned salmon, carefully remove and discard the
large bowl flake the salmon into fine flakes, combine with
saucepan of boiling water for 15-20 mins, until tender
Drain canned salmon and carefully remove all bones,
Pre-heat oven to 350'. Drain juice out of canned salmon. Make sure all off the bones are removed. Go ahead & crumble the salmon up. Add eggs, bread crumbs, onions * lemon juice. Add seasoning to taste. I like to use pepper & season salt. I sometimes use garlic salt & garlic pepper since I love garlic so much. Then just make your patties & place on pan. Place in oven for about 45 minute or until golden brown. Enjoy.
Note: You can flip salmon patties to brown on both sides.
Drain and flake the salmon. Be careful to get out as many of the little bones as possible.
In a bowl, add all ingredients together, except for the oil. Mix up until you are able to form patties out of the mixture.
Make 6 equal-size patties of the mixture and set aside.
Heat a non-stick skillet sprayed with vegetable spray (Pam, etc.) and cook salmon patties in the skillet for four minutes each side until browned.
Serve.
Drain salmon and remove skin and bones.
Mix all salmon pattie ingredients except for panko crumbs and add those to get a moldable texture.
Spray a nonstick muffin pan with vegetable spray - about 7 out of 12 muffin cups.
Add mixture to fill each cup, just short of full and top with panko crumbs.
Spray tops with vegetable spray and bake in a 375F oven for about 20 minutes or until 160F internally.
Meanwhile, mix the sauce ingredients until smooth and chill.
Drain canned salmon.
In a medium bowl, combine salmon,green pepper, onion, dill relish, garlic Italain breading and egg.
Mix well and make into patties.
Heat olive oil in frying pan.
Fry patties on low to medium heat until browned.
In a medium bowl, combine salmon, egg, and flour; mix well. Form into patties.
Heat approximately 1/4 inch oil in a fry pan over medium-high heat. Fry patties in batches until browned, turning once. Drain on paper towels, and serve.
Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Defrost Salmon patties for 10 minutes (Note: It's possible to cook the patties from
Break up salmon in large bowl.
Add potatoes, onions, parsley, lemon juice, salt and pepper.
Form into patties.
Coat patties with flour.
Dip into beaten egg and then roll in bread crumbs. Fry in hot oil until golden brown.
Serves 4.