The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 2nd 2017 edition. By: Blaise Doubman
Salmon Patties are on the Dinner Menu
I grew up eating salmon patties and I love everything about them! I love how versatile the recipe can be, see my notes below, I love how quick they are and I especially love the family memories that come along with eating them. My Mom, Darla, has made these for my family and I for many years and every time she does they disappear quick! My Grandma Deloris has made them over the years, as has my Grandma Barbra. Each of their recipes are slightly different – the recipe below is my version – but all of them taste delicious. Asking me to pick a favorite would be like asking me to pick who I love the most! My answer? All of them of course! And the side dishes to go along with them are endless! Baked potatoes, macaroni and cheese, macaroni and tomatoes, pasta salad, green beans, baked beans, rice, polenta, broccoli, and on and on. I am getting hungry just thinking about them! What about you?
Salmon is good for you too! Did you know that salmon is rich in Omega-3 fatty acids, high in Vitamin B, is a good source of potassium, a great source of protein, may reduce the risk of heart disease and may even benefit weight management! Salmon is also good for the brain, helps with inflammation and may even keep your hair healthier! Now, if all of those reasons are not reasons enough to eat salmon, I am not sure I can help you! Even if you are not really a seafood person, I would highly recommend giving these a try! Healthy, nutritious and delicious! I hope that soon your friends and family will see that salmon patties have joined your dinner menu.
This recipe is very versatile! Add lemon juice and lemon zest to the salmon patties, or even orange zest and parsley. Also the salmon patties can be fried in olive oil instead of vegetable oil if you desire. I prefer red salmon over the pink variety but feel free to use whichever variety you please. Also feel free to mix in turmeric, paprika or basil. You can also bake these in the oven by placing them on a baking sheet and placing them in a 375 degree oven for 10 minutes per side. The outer patty will be crisp and the inside tender, just like the frying method.
2 cans red salmon, bones removed, undrained and flaked
1 sleeve of saltine crackers, crushed fine
2 large eggs, slightly beaten
3 tablespoons chopped green onion
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/3 cup pure vegetable oil
In a large skillet heat the pure vegetable oil over medium heat.
In a large bowl combine the prepared red salmon, crushed saltine crackers, large beaten eggs, chopped green onion, minced garlic, salt and black pepper.
Form into patties about ½-inch size in thickness and place gently into the hot vegetable oil. Do this in batches, giving the salmon patties room to breathe and cook properly.
Cook the salmon patties until browned on both sides, which is usually around 5 minutes per side. Be careful flipping them – this is hot work and the oil may splatter!
Once done cooking, remove and place on paper towels to drain some of the oil.
Ask and Answer: I recently made homemade cinnamon rolls and posted the step by step process on my Facebook page. I had several people write to me and wonder the difference between dry yeast and instant yeast. The answer is – both yeasts can be used in whatever recipe you have that calls for yeast. However, dry yeast needs to be dissolved in a liquid before using – such as a milk and sugar mixture – whereas instant yeast can be mixed right in. I personally never use anything that says “fast rise” or “rapid rise” when it comes to buying yeast. I always buy the regular rising yeast because I find the results consistent.