Join us on Saturdays from October 19th to March 29th from 9 a.m. to Noon at the Carmel Winter Farmers Market! Hosting an upcoming holiday season gathering? Serve your guests well with one of our natural-cure hams, beef rib roasts, or sweetheart turkey breasts. Also, we have a gift bundles and gift certificates available for the food enthusiast on your list!

Salmon Patties

by Emily Becker
Growing up, salmon patties were not something that our family ate often, but I do recall enjoying them (perhaps it was due to the crushed potato chips involved?).  Later, in college, I made them few times using canned salmon with marginal results and now when I make them for my family to enjoy, I always use the ground salmon from Wild Alaska Salmon and Seafood.  I never really had a recipe to go by when I first started making them, so I just threw in whatever sounded good at the time, and it has stuck ever since.  If you will be at the IWFM this Saturday and looking for ground salmon (or other freshly-caught options), be sure to come early, as the Wild Alaska folks only come a few times throughout the season and tend to sell out fast.  

Ingredients
  • 1 package of the ground salmon ('salmon burger') which is approximately 1.5 lbs; thawed
  • 1 egg, beaten
  • 1/4 c finely diced onion
  • 1 tsp Dijon mustard
  • 1/2 c mayonnaise
  • juice of 1 lemon
  • fresh or dried dill weed (about 1/2 tsp, if dried)
  • few sprigs of fresh parsley, chopped
  • 1 tsp kosher salt
  • few cranks of freshly ground black pepper
  • 1/2 c freshly grated Parmesan cheese
  • ~1.5 c Panko and/or crushed crackers (I like to use a combination of the two)
  • Cooking oil (I use canola)
Directions:
  1. In a large bowl, combine all of the ingredients, adding a little more Panko/crushed crackers if the mixture is too moist to form a patty.  If you have a Pampered Chef Mix 'N Chop, this is a handy tool to use for this step; otherwise, you may want to chop the salmon up a little more before combining with the other ingredients.  Scoot the mixture to one side of the bowl (to make room for the patties) and form into desired-sized patties (I usually get 9 to 10 patties from one batch).  Once the patties have been formed, refrigerate for about 30 minutes.  I use this time to prep my side dishes, which normally includes baked sweet potato fries and roasted Brussels sprouts.  
  2. In a large skillet (I use my rectangular electric skillet so I can fit all patties at once), add enough cooking oil to cover the bottom and about a quarter- to a half-inch high; heat oil to 350F/medium-high heat.  Fry until golden-brown on each side, which takes about 5 to 7 minutes per side.  
  3. Place on a paper towel-lined plate and serve hot.  Enjoy!

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