Posted 13 June 2009 - 11:30 AM
Sometimes when we have company I will say we're having salmon patties for dinner and, remembering the ones that had back in school, they'll get a disappointed look on their face or just give me the Mr Yuck look. The school districts used Pink Salmon when making their patties and they used bread crumbs heavily as a filler. Mine are a little different.I can my own salmon, tuna and tomatoes and other game and vegetables when I can get or grow them. No doubt about it, Sockeye (Red Salmon) is the best but King and Coho are pretty good, too. I can my fish in pint jars. I also can some smoked salmon when I catch enough fish.For the patties you'll need:A pint jar or a 15 oz can of Salmon or a couple of cups of cooked leftover salmon. 3/4 cup Best Foods Mayonnaise1/2 cup Corn Niblets. I use either fresh, frozen or canned.1/2 cup chopped red bell pepper1/2 cup chopped celeryAn small onionBread crumbs1 or 2 eggs1/4 tsp Black pepper1/4 tsp Dill weed1 Tbs Old Bay seasoningExcept for the Old Bay seasoning I don't measure anything. I chop about 1/2 cup of celery and red bell pepper and add it to the fish. We like a lot of onion so I add about a cup of chopped onion to the mix and then add a good sized dollop of Mayonnaise and about 1/2 cup of bread crumbs and then the eggs. Add the seasonings and mix well. Place the bowl with the salmon mixture in the fridge for at least a half hour. The cold makes it bind better in order to form the patties. An hour would be even better.I have a very large Calphalon pan that I use for stuff like this. Heat the pan on medium and place a generous amount of oil in it. I like to also place 2 or 3 unpeeled cloves of garlic in the oil while it's heating up. When making the patties your hands are going to get messy so I turn on a little cold water in the sink to clean them right away. Make the patties and place them in the heated oil. Try hard to turn them only once. You'll find the patties are fragile so use a spatula big enough to get under all of it to keep it intact while turning it over. Cook them to a golden brown on each side and serve.Whenever I make the patties I also roast some garlic and make some garlic mashed potatoes for a side. A also like to serve steamed asparagus with the patties. You can also make this recipe with tuna and if you want a real treat make it with dungeness crab. It takes about a lb and if you have to buy crab meat it costs a bunch. We catch a few crab during the Spring and Summer and if we're lucky enough to be tired of fresh crab we'll make crab cakes or deep fry the larger pieces of the legs. If you get around to making crab cakes just dredge the mixture in the bread crumbs and fry them. The crab mixture will have to be left in the fridge until it's very cold in order to bind enough to make patties.
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