First off: for those of you who have asked about our adorable grandson Matthew, I thank you so much for thinking of him!
Matthew is 4 weeks old now, weighing in at 8 pounds, 6 ounces and is a sweet delight. That’s Daddy holding him in the picture and his babysitter Coco supervising.
Kathy brought 2 adorable Soft Coated Wheaten Terriers along with her when she married our son Matt. Coco, the younger one, is amazing with the baby! She leaves Matthew’s side only for the essentials and tries her best to get her licks in every chance she gets. When we hold Matthew, the look on her face begs us, “Please let me have him ~ I know I could do better!” I know she and Coco will be best friends as Matthew grows up and so will Bella, who leaves the babysitting to Coco most of the time.
Now for a great dish I hope you all will enjoy:
I guarantee you’ll like these salmon patties if you adore salmon the way I do!
This recipe is from an old friend and it is chocked full of flavorful ingredients to go with the canned salmon ~ corn kernels, Dijon mustard and paprika, for starters. Mom used to make them but just added eggs, cracker crumbs and onion. This is not my mom’s salmon patties!
The corn adds a crispy sweetness with the Dijon mustard and lemon juice adding zesty flavors. I used “pink” salmon. Refrigerating the patties for an hour ensures that they will not crumble when fried. These are simple and easy to make for fast dinner. Just flip them carefully when frying!
I really like canned salmon straight out of the can! Do you?
Supreme Salmon Patties
2 cans (7.5 oz. each) salmon, drained
½ cup finely-diced onion
½ cup corn kernels, canned or frozen
Pepper, to taste
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
2 dashes hot sauce
½ teaspoon paprika
½ cup crushed saltine crackers
1 cup panko bread crumbs
2 tablespoons butter
2 tablespoons olive oil
Place salmon in a large bowl and combine with onion, corn and pepper.
In a small bowl, combine the mayonnaise, mustard, lemon juice, Worcestershire and hot sauces and paprika.
Gently fold into salmon mixture.
Lightly beat the egg.
Fold into the salmon mixture along with ½ cup of the cracker crumbs.
Place remaining crumbs on large plate.
Form the salmon mixture into 8 patties.
Coat them with the panko bread crumbs carefully.
Refrigerate, loosely covered, for one hour.
Melt butter/oil in a skillet over medium heat.
Cook the patties 3-4 minutes per side, pressing down on them slightly with the spatula.
Add more oil or butter if necessary.
Remove and drain on paper towel.
Serve with lemon wedges or tartar sauce.
They’re tasty ~ scrumptiously good!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!