Salmon Patties Recipe
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned, packaged, (or leftover) salmon. The tangy lemon sauce provides a tart balance.
Ingredients
| 1 7.1 oz pkg. Chicken of the Sea Pink Salmon | ||
| Green pepper | 1 To taste, finely chopped | |
| Green onions | 4 , finely chopped | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon, squeezed | |
| Red cayenne pepper | 1 Pinch | |
| 1 large egg, lightly beaten | ||
| 1/2 cup bread crumbs or crushed saltines | ||
| 1/4 cup freshly chopped Italian parsley | ||
| Paprika | 1/2 Teaspoon | |
| Garlic powder | 1/3 Teaspoon | |
| Butter | 4 Tablespoon | |
Directions
In a mixing bowl, flake salmon with a fork and stir in green pepper, onion, mayonnaise, lemon juice and cayenne. Add the lightly beaten egg, parsley, paprika, garlic powder and 1/2 of the bread crumbs. Using clean hands, roll the mixture, meatball style into 7-8 balls.
In a dish, spread the remaining bread crumbs. Roll the balls in the bread crumbs, flattening into cakes 1/2" to 3/4" thick. Fry cakes until golden brown in a skillet with 1-2 tablespoons light olive oil or peanut oil with 1-2 tablespoons butter melted in.
In a lightly buttered skillet over medium heat, fry cakes until golden brown on both sides.
Serve with Lemon Sauce, tartar sauce, or seafood cocktail sauce, garnished with lemon wedges.
Lemon Sauce:
3/4 cup mayonnaise
1/4 teaspoon grated lemon peel
1 tablespoon freshly squeezed lemon juice
1 tablespoon Gold's horseradish
1/2 teaspoon thyme
salt and pepper, to taste
In a small bowl, combine all ingredients. Refrigerate until serving.
In a dish, spread the remaining bread crumbs. Roll the balls in the bread crumbs, flattening into cakes 1/2" to 3/4" thick. Fry cakes until golden brown in a skillet with 1-2 tablespoons light olive oil or peanut oil with 1-2 tablespoons butter melted in.
In a lightly buttered skillet over medium heat, fry cakes until golden brown on both sides.
Serve with Lemon Sauce, tartar sauce, or seafood cocktail sauce, garnished with lemon wedges.
Lemon Sauce:
3/4 cup mayonnaise
1/4 teaspoon grated lemon peel
1 tablespoon freshly squeezed lemon juice
1 tablespoon Gold's horseradish
1/2 teaspoon thyme
salt and pepper, to taste
In a small bowl, combine all ingredients. Refrigerate until serving.
Chef
