Wild Caught Salmon!
It's better if you catch it yourself in the beautiful streams of Kodiak Island but I'll settle for the freezer section of my local supermarket...
We've been busy all week, haven't bought groceries except for fresh apples and a few other things from the produce dept. What was I gonna fix for lunch? Starvation was hitting hard... and then I stared at the refrigerator, the freezer, and the pantry a dozen times until it hit me... salmon patties!
Most of the time I make these with canned salmon and saltine crackers. This is a new twist on my old favorite... and I must say it was yummy!
This recipe is a keeper. it's not really a recipe, since I basically through ingredients together which I had on hand and nade it up as I went. If you want to make these, the recipe follows at the end of today's blog but keep in mind I didn't measure anything and the version I wrote is a good guesstimate of what I think I threw together.
and with six ingredients and a few spices.
Well, it's whats left of the best thing I ever drank! The new juicer is so awesome. I made some fresh fruit juice with fresh pineapple, strawberries, blueberries, blackberries, and apple. it was scrumptous!
a fresh glass of homemade apple juice 4 times a day!
Looks like blended garbage but tastes like green apple hard candy!
My doctor is awesome!
Salmon Patties with Spicy Mustard sauce
4 salmon patties (servings)
2 or 3 cups of Pepperidge farm Stuffing with herbs
1 beaten egg
1 cup fat free milk
1/2 cup sour cream
handful of shredded carrots
salt,pepper, onion powder, thyme, and galric powder to taste
Poach the salmon patties til cooked, just a few minutes is all it takes
Flake the cooked salmon, set aside to cool. Beat egg, milk, and sour cream together. Add to stuffing and season with salt pepper and other spices... whatever you like. Add flaked salmon and a handful or so shredded carrots and mix well. if it feels dry, add a little more milk.. it should clump and hold it's shape when formed into a patty.
Add oil to a hot cast iron skillet, medium high heat. Form patties and drop in one at a time, leaving the center open in the skillet. Turn once, afterthe browned skin has formed, and drop heat to medium. Try to let them cook without moving them too much. they will stick less and the crust will be extra tasty. Both sides should have a nice carmelized crust and hold together well.
While the patties are cooking mix up some spicy sauce for dipping. Mix 1/2 cup sour cream with two teaspoons dijon mustard, 1/8 tsp cayene pepper, 1/8 tsp tumeric, and a pinch of salt.
Serve the patty with a spoon of dipping sauce on the side, and a cup of five bean salad.
Total time to cook was 20 minutes!