Sunday, February 11, 2007

Salmon Patties 1-2-3 Easy!

We all know how healthy it is to eat salmom - the fish is loaded with omega 3s. And, if you're looking for new ways to cook salmon, don't forget about the tried-and-true method of salmon patties. There are only a few steps to this recipe, which I've made several times by seeing what ingredients are in my fridge and going from there. Don't be afraid to work without a's only food!

Here's what I used: 1 egg white (beaten), 2 tablespoons milk, either use 1 teaspoon of dried onion or 1 shallots (I prefer to use fresh shallots, because, one, it's fresh, and, two, they're sweet tasting), 2 teaspoons of dried dill or 1 tablespoons of fresh dill (again, use fresh dill because the flavor will be more intense), 1 7-ounce can of salmon (drained), 1/2 cup of wheat crackers (these type of crackers will also lend a taste of sweetness) or you can use bread crumbs and a touch of cooking oil or olive oil to saute the patties.

Here's a step-by-step view of the easy method.

In a medium bowl, combine the egg white, milk, shallot, dill and a pinch of black pepper (use freshly cracked if you can).

Drain the salmon, add it to a second bowl, and flake with a fork. Next, pour in the egg white mixture as well as adding the bread crumbs (I used Italian fine bread crumbs, because I didn't want the patties to be too mealy with chunks of crackers.) Mix thoroughly with a fork or spoon. I also added just a pinch of Kosher salt (use regular table salt if that's waht you have).

Use your hands (make sure you first wash them) and form about 3- to 4-ounce pattyies (I doubled this version recipe, so I was able to get five patties). I also rolled the patties in extra bread crumbs just enough to lightly coat them - not a thick coating. I find the light coating helps bind the patty, and this will brown the patty nicely.

Add enough olive oil to a non-stick skillet to lightly cover it (you do not want a lot of oil because you do not want to "fry" them), let the oil get hot and then add the patties (I got five in one skillet). Cook for about 5 minutes or until they begin to brown. Flip and cook again for 5 minutes or until the brown. You don't want to overcook them, or they will dry out. Dried out salmon patties is like eating sawdust and cardboard. Since the salmon is already cooked, all you're doing is warming the patties (and cooking the egg white to atemperature about 120F.)

And that's it. You can serve with a cheese sauce (use sharp cheddar) or a relish of your choice.

Let me know what you think, and pass along your salmon patty recipe.

Happy Eating! Mr. Foodie