ash with butter until almost smooth. Season to taste. Add breadcrumbs, salmon
n a medium saucepan. Cover with cold water and bring to
owl flake the salmon into fine flakes, combine with soft bread crumbs
Whisk together the ingredients for the mayonnaise, and taste. Note
SALMON PATTIES.
remove skin & bones from the canned salmon & discard
Mix salmon, eggs, crushed
Cook potatoes in boiling salted water for 10 mins. Drain and mash. Set aside to cool.
Combine salmon, potato, Worcestershire sauce, tomato sauce, pickles, lemon zest and parsley. Season. Shape into 12 patties and chill for 30 mins.
Dredge patties in flour, beaten eggs and breadcrumbs, pressing lightly until coated. Heat oil and cook patties for 3-5 mins, until golden, then flip and lightly cook other side, about 2 mins.
Serve salmon patties with mayonnaise, steamed mixed vegetables and lemon wedges.
PATTIES: Drain liquid from salmon and reserve for sauce.
Remove bones and
edium mixing bowl combine all salmon patty ingredients.
Using your
reheat oven to 350.
Salmon Cakes:
Prepare couscous according
br>In another bowl mix salmon, egg, crumbs, celery, onion, dill
Salmon Patties:
Saute green onions and
Patties:.
In a large bowl beat eggs slightly with a fork.
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.
Drain salmon and set aside the liquid. In a medium bowl, pour in the salmon and \"flake\" it with a fork. Chop the pepper(s) and onion and add to salmon. Beat the egg and add to salmon. Add 1/2 of the crushed crackers or bread crumbs. Add 1/4 cup retained liquid. Mix well and form into patties. (Add additional water if mixture is too dry.) Roll formed patties in the remaining crumbs. Heat small amount of oil in skillet and place in the patties. Cook over medium heat until light brown, turning only once. Drain on paper towel.
Combine first three ingredients, make 4 patties and fry until crispy on both sides.
Make a medium white sauce.
Add cooked peas. Add salt and pepper to taste.
Serve salmon patties with creamed peas spooned over.
About 30 minutes before serving:
Prepare spinach as label directs; drain.
Arrange spinach on warm platter; keep warm.
In large bowl, combine salmon, eggs, bread crumbs, salt, pepper and 1/8 teaspoon dill weed.
Shape salmon mixture into four 1-inch thick round patties.
In 10-inch skillet over medium heat, in hot salad oil, cook salmon patties 5 minutes or until browned on both sides, turning once.
Mix all ingredients above, form into patties, and fry in olive oil for about 5 mins on both sides. Make sure the oil is hot before placing patties in pan.
Mix all ingredients for sauce and serve on the side or make burgers out of them.
Dump salmon into bowl. Pick out as many hard pieces of round bone as possible.(bone is edible i prefer them gone!) add egg, crackers. Mix well with hands. Heat up fry pan with oil. Fry patties about 10 minutes on each side. Meanwhile in small saucepan melt butter. Add flour to make a roux and slowly stir in milk and salt. Cook on low until thickened. Serve sauce over patties.
Remove any remaining skin and bones from the salmon (even the canned salmon may have some).
Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill.
Blend in the mayonnaise and whipping cream.
Cover and chill.
SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
Gently mix salmon, eggs, almond meal, dill, onion powder, lemon pepper, seafood seasoning, red pepper flakes, and lemon juice together in a bowl until well blended but not mushy; shape into 4 large patties.
Melt butter in a large skillet over medium heat. Fry patties in melted butter until browned completely, 5 to 7 minutes per side.