Friday, April 29, 2011

Canned Salmon Burgers

Sometimes when I read the title of a recipe I kind of cringe wondering how in the world someone thought that was a good idea.  And then I look at the accompanying photo and think, "Hmm, actually that doesn't look too bad.  In fact, it looks rather tasty.  Actually, why don't I go see if we have the necessary ingredients, Hey, Babe? Dinner is going off schedule tonight."  This was one of those times.  Except, since we didn't have the ingredients, it got added to the upcoming menu instead of cutting in line.

In our house we eat Salmon Salad Sandwiches the way that most people eat Tuna.  With a little mayo, some spices, and hopefully some finely diced celery and onions all mixed together and spread on a piece of toasted rye or a nice hard roll.  In that application it is delicious, cravable even.  Unfortunately all I could picture was a scoop of that dolloped onto a hot greased skillet and fried into a gooey, gross mess.  Blech!

Upon seeing that the recipe called for a slightly different and much more effective approach than the one in my wild imagination, I decided to see if it was a satisfactory way for Hey, Babe (the fish hater) to enjoy eating a fishy-fish (his opinion) like Salmon.  Does it tell you anything if I mention that he requested it be added to next month's menu?  Delicious! 

Since we aren't eating much wheat at the moment, and the instances we are eating it are reserved for such delicacies as pizza (yum, yum, and yum!), the next time we have these Salmon Patties we will be eating them over a bed of salad instead of rolls.  But these patties?  They will still be delicious, breadless or otherwise.  Enjoy!

Salmon Patties
adapted from Dana
1 (14 3/4 ounce) canned salmon, drained and fluffed with a fork
1/4 cup onion, minced
1/4 cup parsley, minced
2 garlic cloves, crushed/minced
1/4 cup cornmeal
1/4 cup flour (next time I'm trying Parmesan here, I'll let you know how it goes!)
1 egg, beaten
2 Tablespoons mayonnaise
1 tsp lemon juice

dash salt
dash pepper
dash Tabasco Sauce
Oil for frying

To a medium bowl add all the ingredients and mix to combine well.  Divide the mixture into four even portions and then use your hands to press each portion into an even patty, around 1/2 - 1 inch thick.

Heat a heavy skillet over medium high and add some oil to coat the bottom of the pan (1-2 tablespoons).  When the pan and oil are hot, fry the Salmon Patties until they are golden on each side.

1 comment:

  1. I love salmon burguer!!!
    And it's so easy to make them using canned salmon!
    Yours look yummy!


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