Tuesday, June 1, 2010

Salmon Patties


Salmon Patties
3 14.75 oz. cans Pink Salmon (preferably wild caught Alaskan)
2 Tbsp. "Pike Place Fish Northwest Seafood Seasoning" (this is gluten free)
1/4 Cup thinly sliced green onions
1/2 Cup dried parsley
1 tsp. pressed garlic
1 tsp. onion powder
1 Tbsp. freshly squeezed lemon juice
Salt and Pepper to taste
3 eggs slightly beaten
6 Tbsp. Mayonaisse


1.  Open cans of salmon and drain.  Gently remove salmon from can and put onto large platter or cutting board.  Gently open up large sections of the salmon and remove the bone by lightly scraping with a sharp knife.  Do the same scraping to remove the skins.  (Because the bone is in the can it breaks apart easily.  You will not be able to remove all bone, however, the large sections should be removed.  The smaller ones, if left will only add calcium and will break down once mixed.)
2.  Once the bone and skins are removed place salmon into bowl and break apart the salmon to shred it.
3.  In a separate bowl add all remaining ingredients, then mix in with the salmon.  Using your hands is a great method, this ensures complete mixing.  You may also use a bowl scraper or large spoon.
4.  Once mixed, shape into small patties.  Pour 1 Tbsp. Olive oil into large skillet, place patties in skillet and cook  for approx. 5 minutes or until golden brown, turn and cook other side.  (You may cook this covered or uncovered in the pan).  Serve with zucchini or a bed of quinoa or rice.