THE BEST CANNED SALMON PATTIES | JUST A PINCH RECIPES
We really liked this salmon patty recipe. It's super easy to make which is always a bonus. Fresh veggies add flavor add a bit of texture to the patties. The flavor of salmon is really the star so if you love salmon this recipe is for you. No one will ever guess it was canned. We loved the crust and flavor frying in butter creates. Nancy gave several serving options. We opted for fresh lemon and a little bit of dill. Yum!
Provided by Nancy J. Patrykus @Finnjin
Categories Fish
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Drain salmon. Remove bones and skin.
- In a large bowl combine salmon, bread crumbs, onion, celery, mayonnaise, and beaten egg.
- Mix.
- Shape into 4 even-sized patties. Two for dinner. And two the next day for a salmon burger. Condiments of your choice.
- In a large saute pan, melt butter on low.
- Add salmon patties.
- Cook on medium until golden brown on each side and cooked through.
- I like to serve a patty with boiled, and cut up cooked potatoes, a hard-boiled egg, cream gravy, and my Candied Crunchy Dill Pickles on the side. Sprinkle a little dill seed and a splash of lemon juice on the patties.
- My mom and dad.
BISCUITS AND GRAVY - THE PIONEER WOMAN – RECIPES ...
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- Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain.Place your biscuits into the oven to cook according to the instructions on the can. Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them
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