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Sunday, March 6, 2011
More Salmon Patties, Please!
"More Salmon patties, please", is the phrase you will hear when you have served this delicious meal. I use two cans of Salmon when I make this dish because ifyou have leftovers they don't hang around for long.
Recipe tip: I have used McCormick Salmon Grill Mates for the seasoning, but lately cannot find this product. I recently saw a product called Chef Paul Prudhomme's Magic Salmon Seasoning which may be just as good, but I have not yet verified it as gluten free. For your safety verify all ingredients as gluten free when following a strict gluten free diet.
2 (14.75oz.) cans Salmon, cartilage removed
1 cup Hellman's Mayonnaise
1 Tbsp. Salmon seasoning
1 Tbsp. Leah & Perrins Worcestershire Sauce (Gluten Free on the label, YAY!)
1 cup bread crumbs (I process unused portions of Pamela's Bread, I make in my bread machine)
2 Tbsp. Canola Oil
1. Flake Salmon with a fork or fingers in a large bowl.
2. Combine remaining ingredients with Salmon.
3. Shape into patties on a plate, cover with plastic wrap and place in refrigerator for a minimum of two hours or overnight. This minimizes breakage when frying.
4. Heat oil in pan to med-high heat. Fry patties for 5-7 minutes until lightly browned gently flipping halfway through cooking time.
5. Drain on paper towels. Serve.
Makes a lot depending on how large your patties are. Experiment, have fun!
I love life and I love food. It is not surprising that as an adult I am writing about food. My favorite childhood books were about gigantic food, "Cloudy With a Chance of Meatballs", by Judi Barrett and "The Giant Jam Sandwich", by John Vernon Lord and Janet Burroway. Being diagnosed with celiac disease merely channeled what type of food I write about. Come join me on a gluten free adventure, and let's celebrate everything Gluten Free and You!
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