August 30, 2010
I'll be playing catch up this week since last week I couldn't post anything. These salmon cakes were easy and delicious and took no time at all to throw together. If you're looking for a nice change, give this a try.
Start with a can of Salmon, drain and reserve the juice.
Dice a medium onion.
Melt some butter in a pan over medium to medium low heat.
Saute the onion in the melted butter until the onion turns translucent.
Add 1/3 Cup of bread crumbs to a medium sized bowl.
Pour the reserved Salmon juice into the bread crumbs.
Pour a slightly beaten egg into the bread crumb mixture.
Pour the canned salmon (flaked) into the bowl, along with the mustard, and parsley and mix thoroughly.
Melt the Crisco in the same pan you sauteed the onion in.
Form six patties out of the salmon mixture and dredge in the remaining bread crumbs, making sure to cover all sides.
Add the patties to the melted Crisco in a hot pan and cook on medium to medium low heat depending on how hot your burner gets and what type of pan you're using. You want a nice golden crust on the outside but you also want the inside to be fully cooked.
I served this with some homemade tarter sauce. I hope you'll give this one a try. It's perfect after a hard day!
Here's what you'll need:
1 can (14.75 ounce) salmon - drained and flaked, reserve the juice.
2 Tbsp butter
1 medium onion - diced
2/3 cup bread crumbs (or cracker crumbs)
2 eggs, beaten
1 tsp. dry mustard
1 Tbsp. dry parsley
3 Tbsp. Shortening
Drain on can of salmon, reserve the juice. Flake the fish and set aside.
Melt the butter in a skillet and add the onion, cook until translucent. In a separate bowl combine the onions with the reserved salmon liquid, 1/3 cup of the bread crumbs, eggs, parsley, mustard and salmon. Stir well and then shape the mixture into 6 patties.
In a separate bowl put the remaining bread crumbs and dredge the patties in it making sure to coat all sides.
Using the same pan you used to cook the onions, melt the shortening. Place each pattie in the hot Crisco and cook until browned on both sides.