Friday, January 7, 2011

Salmon Patties.....

You may have noticed that I'm on a bit of a fish kick so far this year.  Serving fish can get a bit costly, so I thought I'd share this economical and delicious way to enjoy salmon.  Canned salmon is readily available. Keep some in your pantry for a quick satisfying supper.  Serve with simple rice pilaf and a salad or steamed frozen vegetables.

Here we go....

Preheat your oven to 400' and non stick foil line a cookie sheet.  Add about one tablespoon of olive oil to the pan and spread to coat with your hands.  Set aside.

Finely dice the red onion and the red and yellow peppers, saute in olive oil until soft.  Allow to cool.

This is an important step.  You want to remove any bones and excess skin, while leaving large chunks of salmon.  (Your kitty cat might enjoy these:-)  The bones are soft from the canning process.)

It should look like this...
Now add chopped parsley, the cooled pepper mixture, and lemon juice to the salmon.  Don't mix just yet...

Add the bread crumbs and gently mix.
Whisk the eggs, mayonnaise, mustard, salt and pepper together.  Add to the salmon mixture.  Gently fold all ingredients together.  

Shape into patties and coat with additional bread crumbs.  At this point you can bake or refrigerate if you want to serve them later.

Give each patty a light drizzle of olive oil and into the oven, 8 minutes per side.  Enjoy!
Salmon Patties

1 small red pepper, seeded and finely diced
1 small yellow pepper, seeded and finely diced
1 small red onion, finely diced
1 tablespoon olive oil
1 14 ounce cans salmon
2 tablespoons lemon juice
¼ cup chopped parsley
2 eggs
3 tablespoons mayonnaise, you can use light if you wish
1 teaspoon Dijon mustard
1 ½ cups unseasoned bread crumbs
½ teaspoon salt
¼ teaspoon pepper
Additional olive oil for drizzling

1) Preheat oven to 400’. Line a cookie sheet with non stick foil and drizzle with olive oil to coat, set aside.
2) Dice the red and yellow peppers, and onions. Heat a skillet over medium heat and add olive oil, peppers, and onions. Sauté for 8-10 minutes or until soft. Set aside to cool.
3) Open canned salmon and drain off excess liquid. Carefully remove the skin and bones, discard.  Add salmon to a medium size mixing bowl. Handle salmon as little as possible, you want nice large chunks in your patties.
4) Add the cooled pepper and onion mixture, parsley, and lemon juice to the bowl. Add 1/2 cup bread crumbs and gently mix.  In a small bowl, whisk the eggs, mayonnaise, mustard, salt, and pepper until well blended. Pour over salmon.  Gently fold ingredients together until everything is well blended.
5) Put remaining 1 cup of bread crumbs into a small bowl.  Form 4” patties with your hands and coat patties with bread crumbs. Place on prepared cookie sheet.
6) Bake for 8 minutes, then carefully give the patties a turn. Bake another 8 minutes. Makes 8 salmon patties. Serve immediately with fresh lemon wedges.  Enjoy!

*If you want to make ahead, prepare them all the way up to baking and refrigerate. Bake an additional one minute per side.
*If you’d like to spice them up, add minced jalapeno pepper when sautéing the peppers and onions or add a couple dashes of hot pepper sauce.


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