Pages

Tuesday, August 23, 2011

Salmon Patties with Lemon Sauce



I used to eat a whole lot of salmon when I lived in Oregon and then in San Diego.  But now that we're in Atlanta, we rarely eat it.  Major sad face :(  Atlantic salmon just doesn't taste as good as that from the Pacific Ocean, and it's nearly always frozen by the time it hits our grocery stores.  So, when I bumped into this recipe - using canned salmon - my salmon cravings kicked back into high gear.

This combo of the salmon patties with a hollandaise-like lemon sauce is yum!  I'll admit that it's still not as amazingly delicious as a fresh salmon patty from a restaurant sitting right on the Pacific Ocean, but it will definitely tide me over until my next trip home to Oregon :)

Enjoy!
Sara



Oregon Salmon Patties
adapted from Allrecipes
12 - 14 oz. canned salmon, boneless and skinless
1/2 c. cracker crumbs
2 eggs, beaten
1 Tbsp. dried parsley
1 tsp. dry mustard
1/2 tsp. dried dill
1/4 tsp. celery salt

1 Tbsp. butter
1 shallot, finely chopped
salt & pepper, to taste

Drain the salmon, reserving 1/4 cup of the liquid. Flake the salmon in a large bowl and add the reserved salmon liquid, cracker crumbs, eggs, parsley, mustard, dill, and celery salt.

Melt the butter in a small skillet over medium-high heat. Add shallot, and cook until tender.  Pour the shallot and butter into the mixing bowl with the salmon and stir until combined.  Shape into six patties, using a 1/4 cup measure.  Placed on a lightly greased baking sheet, cover, and refrigerate for an hour.  Pan fry in a large skillet over medium heat, or bake in a 375 degree oven for 8 minutes each side.  Makes 6-8 patties.

Lemon Sauce
adapted Allrecipes
2 Tbsp. butter
1 clove garlic
4 tsp. all-purpose flour
3/4 c. milk (I used almond milk)
juice of 1 lemon
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. dried dill

Melt butter in a small saucepan over medium heat. Whisk in the flour to form a smooth paste. Gradually whisk in milk and bring to a boil over medium heat, whisking constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, cayenne pepper, and dill.  Makes about 1 cup, enough for the salmon patties plus extra to top a veggie side.


Salmon Patties Ingredient Lineup:



Measure out by 1/4 cups and shape into patties and place on a greased baking sheet.


Lemon Sauce Ingredient Lineup:



I baked these in the oven (as opposed to pan frying) and they turned out perfectly golden!




Print Friendly and PDF      Bookmark and Share

3 comments:

  1. I sure would like to have one of these toasty patties for lunch! I have not had any seafood cakes/patties in such a long time, you have inspired me. Bookmarked this recipe. Amazing pictures-yum!

    ReplyDelete
  2. @Tina, I hope you like them!

    I should have also noted that this recipe can definitely be made with fresh or leftover salmon - not just canned. But again, we don't access to the greatest salmon here, so I opted for canned.

    ReplyDelete
  3. My family loves salmon cakes and I am pretty sure I have all the ingredients on hand to try this sauce. Looks like they'll be on our weekend menu if Irene doesn't knock out our power. Thanks for sharing.

    ReplyDelete

I'll trade ya a comment for a smile!