Salmon patties are a favorite way to take advantage of excellent nutritional value offered by salmon, especially Omega 3 and protein. While fresh salmon is available in many areas only on a seasonal basis, canned salmon is available all year round and also wins over fresh or frozen cost wise. Removing the bones from canned salmon is an option, however leaving them in will add calcium and up the Omega 3 fattty acids available. The canning process softens the bones which makes them edible. It is also not necessary to drain canned salmon – just mix all the ingredients together. Make patties in your left hand (if you’re righthanded). Just scoop salmon mixture into the slightly cupped hand and shape with spoon. Add more salmon mixture as needed to make patty uniform depth. Gently slide salmon patty into hot pan. Salmon with creamed green peas over mashed potatoes and sweet coleslaw are the expected – no, demanded – side dishes at our house.
Alaska is a major source of salmon. When we vacationed there a while back, we learned there are five kinds of salmon. You can remember them by the fingers on one hand:
Chum – rhymes with thumb
Sockeye – index finger because you can “sock” someone in the eye with it
King – second finger because it is the biggest and therefore king sized!
Silver – Ring finger because you can wear a silver ring on it
Pink – Pinkie finger, of course, the smallest finger and the smallest salmon.
Native Alaskans depended on salmon to feed themselves and their dogs year round. When the salmon begin running in great quantities for spawning, fishing villages would sprout up alongside the river. They used a water powered fishing wheel like the one below to catch great quantities of fish, which were then dried and/or smoked for future meals.
- 1 14 ounce can Pink Salmon
- 1 cup crushed saltine Crackers
- 1 medium onion, finely chopped
- 3 eggs beaten slightly
- 2 teaspoons lemon juice
- 1 Tablespoon chopped parsley
- ¼ teaspoon garlic salt
- 3 tablespoons oil for frying
- ¼ cup sour cream
- 1 teaspoon dill weed
- ¼ teaspoon garlic powder
- 1 teaspoon lemon juice
- 2 Tablespoons plain yogurt
- 1 green onion white, thinly sliced optional
- Mix dill sauce up to one day ahead of time and set aside for flavors to meld.
- Open salmon and empty everything in the can into medium mixing bowl. Flake salmon apart using two forks.
- Add remaining ingredients except oil.
- Mix well. Mixture should be moist, but still able to cling together.
- Heat 10 inch skillet with 2 tablespoons of oil until oil sizzles when a bit of salmon is added.
- Reduce heat to medium and add four 2 ½ inch diameter shaped patties. Cook until golden brown on the skillet side of patties, turn each one with wide spatula and cook the other side until golden brown. Repeat until salmon is all cooked.
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