|Salmon Patties with Wild Rice Pilaf|
Crispy on the outside, studded with sauteed onion, and seasoned with dill and mustard, these salmon patties are one of our favorite meals. The simple sauce takes only a few seconds to mix together, which is easy to do while the salmon is frying. We like to eat these with either oven roasted potatoes or a wild rice pilaf.
The last time I made these, I tried something new: doubling the recipe and freezing half. I formed it all into patties, cooked what we were going to eat, and froze the rest without cooking. I put them in a container separated by parchment. I'm planning to thaw them and cook them up when we need a quick and easy meal...which is pretty often, with a newborn and a 2 year old in the house!
To make this even more economical, I used one can of the pricier but more delicious red salmon, and one can of the cheaper but less tasty pink salmon. I've made them with all pink salmon before, but we gave that a thumbs down. Half and half was perfect, though! If you're only making a single recipe, I recommend just using the red salmon.
This recipe makes 4 patties. It doubles easily.
|Toss it in and mix it up!|
1 16 oz. can wild Alaskan salmon (red or pink)
1/2 c. chopped onion
2 T. butter
2/3 c. homemade breadcrumbs, separated
2 pastured eggs
1 t. dried dill
1/2 t. dry mustard
freshly ground pepper
2 T. coconut or olive oil
1. Saute onion in melted butter in a large skillet.
2. Drain salmon, reserving liquid. Remove large bones (you won't even notice the small ones).
3. Mix together all ingredients, except for 1/3 c. breadcrumbs and oil. Add enough reserved liquid to moisten, up to 1/3 cup.
4. Place reserved breadcrumbs on a plate. Form the mixture into patties and gently coat with crumbs.
5. Fry in oil in a hot skillet until brown on both sides. Depending on the thickness, you may have to turn heat to low and cover in order for them to cook all the way through.
6. Serve topped with Lemon-Dill Sauce, below.
1/4 c. plain yogurt
1/4 c. sour cream (I use Daisy Brand)
1 clove garlic, minced or pressed
1/2 t. lemon zest
1/2 t. dried dill (I'm sure fresh would be great!)
salt and pepper to taste
Mix together all ingredients.