2. Canned salmon is something which is often overlooked by many people. This is unfortunate because it has a great flavor and is extremely easy to work with. It is also much easier for you to store for extended periods of time. Salmon itself is extremely rich in nutrients especially Omega 3 fatty acids that can help keep your cardiovascular system in top condition. This recipe may be different than other salmon patty recipes. These are much moister and it uses cornmeal as an alternative to breadcrumbs. It also has a slightly different flavor because it does not use green onion. The use of regular onion is a great alternative especially if you are not someone who enjoys the flavor of green onion. As someone who is not a fan of breading, I appreciate the fact that these patties are not breaded after they are shaped. They are also not chilled if they are being used right away although they can be if you know that you are making them to use down the road. Unlike other patties, these tend to turn out equally well if they are made ahead and reheated as they do not dry out as much during the cooking process.
3. Ingredients One 14 ¾ ounce can of salmon 3 tablespoons light mayonnaise (lower in calories and fat) ¼ c. finely chopped yellow onion ¼ c. flour (all purpose) ¼ c. cornmeal 1 lg egg beaten lightly Vegetable oil (for cooking patties) Drain can of salmon thoroughly. Transfer to mixing bowl and flake roughly using a fork. Combine beaten egg, mayonnaise, cornmeal, flour, onion and egg. Add to salmon. Continue mixing until you have a blend that is smooth in texture and that has been combined as evenly as possible. Use ¼ to 1/3 cup of salmon mixture per patty. Shape into ball and then press. Flatten patty until it takes on the desired thickness. Using cookie sheet, set pressed patties aside until they are all ready to cook.
4. Use a skillet over medium heat to cook patties. Vegetable oil should be placed in cold skillet and heated. Cook patties in small batches. Cook each patty until it has browned on each side. Patties should not become dark in color. You should only turn patties once during cooking process. These patties reheat well which means that you can make them ahead of a party or other event. Unlike other patties these do not dry out mainly due to the presence of mayonnaise in the mixture. To read more Canadian pike fishingand salmon patties recipe, then simply go to this website, http://www.freshwater-fishing-canada.com.
