Tasty Salmon Patties

by Millie Bentley

Greetings. Here is a recipe to use up your leftover baked salmon that you can eat with tartar sauce. Even the kids will love it, it is heavenly!

Salmon Patties

1 pound cooked salmon, flaked (or 1 can – 15 oz. – salmon, drained, save 2 tablespoons juice)

1 egg

1/3 cup finely diced onion

½ cup flour

¼ teaspoon each black pepper and salt

1 ½ teaspoon baking powder

2 tablespoons water, or juice from drained salmon

½ teaspoon dill weed, optional

2 teaspoons olive oil

Tartar sauce or Bernaise sauce, optional

In a large bowl, combine salmon, egg, onion, and dill weed (optional). Add flour and mix well. Add baking powder to 2 tablespoons water or salmon juice from can. Add oil to a large skillet and begin heating. Return to salmon mixture. Pour water and baking powder into bowl; mix well with your hands. Shape into 6 large balls and flatten into patties. Place into skillet. Brown on one side. Reduce heat and cook thoroughly, about 15 minutes more. Serve plain or with tartar sauce (recipe follows) or with Bernaise sauce (Knorr’s sells a package for making Bernaise sauce that is excellent). Garnish with lemon slices.

Tartar Sauce

1 cup mayonnaise

4 teaspoons apple cider or white Balsamic vinegar

2 Tablespoons finely chopped dill pickle

4 teaspoons finely chopped onion

1 Tablespoon capers (chopped if they’re large)

1 teaspoon finely minced parsley (optional)

Mix all ingredients together (sometimes instead of vinegar I use 3 teaspoons of juice from the dill pickle jar and 1 teaspoon of juice from the capers jar) and refrigerate a few hours before serving. Some people like sweet pickles instead of dill, so one can substitute. Makes about 1 ¼ cups and will keep, refrigerated, about 2 weeks in refrigerator in closed container.

Almost forgot. To save some fat grams, shape balls of salmon into cones, roll in bread crumbs (or Panko, the fine Japanese dry bread crumbs), place on a baking pan, sprayed with a food release agent (Pam), and bake at 350˚ degrees for about 25 minutes. Serve with cucumber sauce (1 cup no fat sour cream or yogurt, ½ cucumber, seeded, peeled, grated, 1 teaspoon vinegar or lemon juice, ¼ teaspoon salt) or seafood cocktail sauce (1/4 cup ketchup, 1 teaspoon grated horseradish).

Adios, amigos. Until next week, vaya con Dios.

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