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 an ingeniously water powered fishing wheel like the one below to catch great quantities of fish, which were then dried and/or smoked for future meals.
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Welcome! I’m Charlene. I love to share quick and easy recipes, whatever I’ve learned in our last DIY project – anything that helps make life easier, better and more fun!! I hope you will find inspiration and add a pinch of joy to your day!