Ingredients
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2 -4 tablespoons all-purpose flour
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2 -4 teaspoons canola oil or 2 -4 teaspoons olive oil
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1 (16 ounce) can salmon, reserve liquid
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1 cup instant mashed potatoes
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1/4 cup onion, grated or diced
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1/4 teaspoon ground black pepper
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2 large eggs
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1/2 teaspoon dried dill weed
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2 teaspoons lemon juice
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1/2 teaspoon seasoning salt
Instructions
- PATTIES: Drain liquid from salmon and reserve for sauce.
- Remove bones and skin, and flake salmon.
- Mix all patty ingredients together.
- Form into 4 patties.
- Dip both sides in flour.
- In frying pan, heat oil and fry patties over medium heat until lightly browned on both sides- about 10 minutes.
- SAUCE: While patties are cooking, place peas in colander and rinse with hot water to defrost.
- Drain In saucepan or skillet, melt butter; with whisk, stir in flour.
- Gradually whisk in 1/4 cup reserved salmon liquid and milk, whisking to form a creamy sauce.
- Add dill, salt and pepper, stirring constantly over medium heat until mixture gently boils and thickens.
- Stir in the pea and cook 30 seconds to warm.
- Do not cook peas.
- Place patties on individual plates and spoon the sauce over.
- ***Note: If you prefer, you can place the salmon mixture in 4 greased muffin cups and bake at 350 degrees for 25-30 minutes.
- If using this method, omit the first two recipe ingredients (oil and flour).
- VARIATION: You can substitute lightly steamed fresh asparagus for the peas.
- If using asparagus, do not put in sauce.
- Place asparagus over salmon patties and spoon sauce over both.