I came across this recipe the other day in my Fannie Farmer cookbook when I was looking for something different to make my guys. I have been getting tired of using chicken or ground beef and remembered that I had a couple cans of salmon in the cupboard. Not all my guys are fish eaters, but they all liked this recipe! Serve with lettuce and tomato and crisp bread.
2 cans salmon, drained, bones removed
1/2 c. bread crumbs (I used seasoned)
4 tbsp. butter, melted (I omitted this)
2 eggs, well beaten
1-1/2 tbsp. minced onion
2 tsp. minced parsley
1 tbsp. minced green pepper
1/4 tsp. Worcestershire sauce
dash of Tabasco sauce
salt to taste
olive oil
Mustard Sauce (recipe follows)
Place the salmon in a large mixing bowl and use a fork to break it apart and shred it. Add the bread crumbs, butter, eggs, onion, parsley, green pepper, Worcestershire, Tabasco, and salt. Mix well. Shape into 7 patties. Pour olive oil into a skillet and heat. Add the patties and cook until golden brown and hot throughout. Serve with Mustard Sauce.
Mustard Sauce
2 tbsp. olive oil
2 tbsp. Dijon mustard
1/4 c. white vinegar
1/4 c. water
1/2 tsp. salt
2 tbsp. chopped parsley
In a mixing bowl, whisk together first 5 ingredients. Stir in parsley. Serve over salmon patties.
The Cookbook Experiment 