SALMON PATTIES WITHOUT THE CAN
Patties made from uncooked (not canned) salmon, whether fresh or frozen, will transport you to a fine seaside restaurant. They are mild, moist, and delicious. The anchovies become the salt component for the dish. No one will guess their presence while they add richness but disappear into the mixture. Wild salmon and...
Provided by Heidi Hoerman
Categories Fish
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. In a medium skillet, briefly saute the anchovies, adding additional oil if needed, and breaking the anchovies into pieces.
- 2. Add the diced celery, red pepper and additional olive oil if needed, and continue to saute, stirring occasionally, until the vegetables are softened and the anchovies have completely fallen apart. Remove from the skillet and chill the mixture while preparing the remaining ingredients. (Wipe any solids out of the skillet and save it to cook the patties.)
- 3. Remove the skin and any pin bones from the salmon. Mince, using a knife or cleaver. Leave chunky. Do not chop into a paste or the resulting patties will be too dense.
- 4. Mix together the salmon, anchovy and vegetable mixture, lemon zest, half (1/4 cup) of the panko, and mayonnaise. Season with black pepper if desired.
- 5. Cover and chill for at least 30 minutes to allow the bread crumbs to hydrate and the mixture to thicken.
- 6. Spread the other half (1/4 cup) of the panko in a small bowl or saucer. Form the chilled mixture into 4 equal patties about 3/4" to 1" thick. Dip the two sides of each into the panko to make a thin coating.
- 7. The patties may be cooked, in the skillet, on top of the stove or in the oven. For stove top: preheat the skillet over medium heat, lightly oil the skillet, and cook the patties about 5 minutes per side. For oven: preheat the skillet in a 400F degree oven, lightly oil the skillet, and cook the patties 5 minutes per side.
- 8. Serve immediately with lemon wedges from the zested lemon.
- 9. To freeze: cook the patties and allow to cool thoroughly in the refrigerator. Wrap each pattie individually to make easier to separate. Freeze for up to three months. To prepare for eating, unwrap and thaw individually for at least 1 hour. Lightly saute, 3 minutes per side, on a buttered griddle or skillet heated to medium.
SALMON PATTIES {SALMON CROQUETTES}
These easy salmon patties (or "salmon croquettes") are a great way to use up leftover salmon -- or even canned salmon!
Provided by Blair Lonergan
Categories Dinner
Time 1h45m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes.
- Transfer the onion to a large mixing bowl. Add the salmon, saltine cracker crumbs, egg, mayonnaise, lemon zest and juice, parsley, and salt and pepper to taste. Stir gently to mix. Try not to break up the chunks of salmon too much; do not over-mix.
- Form the salmon mixture into 8 patties, about ½ inch thick.
- Place the breadcrumbs in a shallow bowl; season with salt and pepper to taste.
- Dredge the salmon patties in the breadcrumbs, coating both sides and pressing gently to adhere.
- Refrigerate the patties for at least 1 hour, or until firm.
- In the same skillet used to cook the onions, heat butter and oil in a large skillet over medium-high heat until sizzling hot (use enough butter and oil to generously cover the bottom of the skillet).
- Place the croquettes in the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Cook until golden brown, about 4-5 minutes per side. Flip the patties only once; reduce the heat to medium if they start browning too quickly.
- Drain on paper towels. Serve with seafood sauce, tartar sauce, or ketchup. Garnish with fresh parsley and lemon wedges, if desired.
Nutrition Facts : ServingSize 2 patties, Calories 578 kcal, Carbohydrate 29 g, Protein 32 g, Fat 37 g, SaturatedFat 9 g, Cholesterol 135 mg, Sodium 483 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 26 g
SALMON PATTIES
Make and share this Salmon Patties recipe from Food.com.
Provided by Mary Scheffert
Categories Very Low Carbs
Time 20m
Yield 6 patties
Number Of Ingredients 6
Steps:
- Drain salmon well, and remove skin& bones.
- Place into medium mixing bowl& mash up with fork.
- Add all other ingredients& mix together (mixture should be stiff enough to form patties, but not too dry).
- Form into patties& place in a pre-heated skillet, sprayed with a little non-stick spray.
- Cook until golden brown on both sides.
SALMON PATTIES I
These salmon patties are delicious for lunch or dinner.
Provided by Sue
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
- Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
- In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 9 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 522.8 mg, Sugar 1.1 g
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