Yesterday I made one of the last comfort-food dishes of the winter season. Before the 80 degree weather made it’s way through the thick walls of our old house, I heated up a pan, whipped up some cream sauce and fried up some salmon patties for my dad. Allegedly, this is my father’s favorite dish. A throw-back to the 50’s, it really must be served with the white sauce thick with peas. I resisted the temptation to add a side of jello and canned peaches, and instead I served a nice green salad.
Salmon Patties (makes 3)
- a large can of salmon
- 1 egg
- 1/2 cup bread crumbs
- 1 diced green onion
- 1/2 teaspoon Worcestershire sauce
Form into patties and gently heat in a pan with a little olive oil. Brown each side. Serve with a standard white sauce, seasoned with salt and pepper. Stir in a handful of frozen peas and heat slowly.
This is a plain recipe, and you can doctor it up with some dill or cumin or pepper. Using canned salmon is not for the timid. I like to remove as much of the skin and bones as I can before mixing with the other ingredients.
the recipe i use is much more complicated. it calls for the removal of skin, but for leaving in the bones. i don’t like crunching on bones in my tender patties, so i crush them with a fork while mixing it all up.