by Millie Bentley
Greetings. It’s pleasant to think about all the salmon that have been swimming up the river. Here’s a tasty recipe to try for your leftover baked salmon, if you have any leftover!
1 pound of cooked salmon or a 15 oz. can, drained and flaked
1 large egg, beaten
¼ cup heavy cream
2 tablespoons finely chopped onion (or shallot, if you have it)
1 clove garlic, minced
¼ cup red bell pepper, minced
1 teaspoon dried Italian seasoning blend
¼ teaspoon dried crushed red chilies
¼ teaspoon black pepper1 teaspoon lemon zest
¼ cup Italian seasoned bread crumbs
¼ teaspoon garlic salt
½ teaspoon fresh flat leaf parsley, finely chopped (or regular parsley)
1 tablespoon olive or canola oil
4 large hamburger buns (wheat is nice)
Garnishes: Lettuce, sliced tomato and thinly sliced sweet or red onion
Combine salmon and remaining ingredients except oil, buns and garnishes in a large bowl. Mix well with your hands and form into four equal patties the diameter of the buns and about ½ inch thick.
Heat oil in a large non-stick skillet over medium heat. Add salmon patties and sauté about 5 minutes on each side. Serve on heated buns with garnishes on the side. These can also be served like salmon croquettes with cucumber sauce. Yummm-mm!
Until next week, dear Reader, vaya con Dios.