Leftover Salmon

2 Sep

Clark and I had Salmon & Rice last night and we had leftovers of the Salmon Fillet. I’ve never had this happen before, and I didn’t know what to do with the leftovers. After Googling a bit, I came up with a Recipe… which I OF COURSE spazzed it up with my own touch. It turned out REALLY yummy!

Salmon Patties a’la Becky

1 (14.75 ounce) can salmon / 14 oz of leftover cooked Salmon*

2 tablespoons Canola Oil/ Olive Oil

1 small onion, finely chopped

2/3 cup crushed wheat toast

2 eggs, beaten

2/8 cup (or not quite 1/4 cup) chopped fresh parsley

1 teaspoon dry mustard

1/3 cup potato flakes

A few dashes of Garlic

A few dashes of Lemon Pepper

A few dashes of basil

1.	Flake the Salmon meat. Dribble the Oil in a large skillet over medium- high heat. Add onion, and cook until tender.
2.	In a medium bowl, combine the onions with the 1/3 of the crushed wheat toast, eggs, parsley, potato flakes, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining toast crumbs.
3.	Dribble oil in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

REALLY tasty! I ate mine with a LITTLE bit of tartar sauce. Good stuff! Makes 5 servings.

*Wild Salmon is best. Less Mercury than farmed.

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Categories Health
Author Rebecca

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