Studying in Ireland was the first time I bought groceries for myself. I decided instead of buying tuna all the time, I would try salmon. Note to self – when buying salmon, make sure it is labelled “boneless and skinless.” Why would you buy salmon with bones? It took me at least 15 minutes to pick the tiny discs out. Never again. During the last week of Christmas break, I promised my dad I would make salmon patties with cream sauce if he would buy a can of salmon. Well, he did, and I kept my promise. His mother used to make it for him all the time, and I tried my best to duplicate it. I’m sure you could use substitute tuna or crab for the salmon.
Salmon Patties with Creamed Pea Sauce
1 teaspoon vegetable oil
1/4 cup onion, finely chopped
1 clove garlic, minced
1/2 cup green bell pepper, finely diced
1 tsp Italian seasoning (you can also use parsley or basil)
15 oz canned salmon, drained (make sure it says boneless and skinless)
1 egg, lightly beaten
1 1/2 cups breadcrumbs
2 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 cup frozen peas, thawed
1. Preheat oven to 450°F. Grease cookie sheet.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until softened, about 3 minutes. Stir in seasoning; remove from the heat.
3. Put salmon in a medium bowl. Flake apart with a fork. Add egg, mix well. Add onion mixture, and breadcrumbs. Shape the mixture into 8 patties. I found that packing the mixture into a 1/4 measuring cup works really well. Bake until golden on top and heated through, 15 to 20 minutes.
4. Sauce: Melt butter in saucepan over low heat. Blend in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constanty. Boil and stir 1 minute. Add peas. Spoon over each salmon patty.
Makes 4 servings.