Salmon Patties Smothered In Creamed Peas |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Does anyone know how old this “basic” recipe is? I remember salmon patties from my childhood, and I’ve been told recently that that’s when dinosaurs roamed the earth. Anyhow, I’ve been eating this or preparing this for over 50 years, and it still remains one of my husband’s favorite foods…comfort, down-home, stick-to-your-ribs, earthy food. Read more . I have to admit I’m not a big fan of salmon, but my family would eat this once a week. It’s nothing fancy, but still good enough to serve to guests, especially if you’re going to for that “take me back to my childhood” evening! Ingredients:
salmon patties |
7 ounce can red salmon, drained, skin and bones removed (i know, i knowthe bones are actually good for you, but i still like to pick out the big pieces!) |
1/4 cup diced onion |
8 saltine crackers, finely crushed (i’ve also used finely crushed garlic croutons for a nice flavor enhancer) |
1 egg, beaten |
1/4 teaspoon garlic salt |
1/8 teaspoon emeril’s fish rub (optional, but it’s good stuff) |
1/8 teaspoon pepper |
flour for coating salmon patties |
2 tablespoons butter for frying pan |
creamed peas |
2 tablespoons butter (no margarine, please) |
2 tablespoons flour |
1/4 teaspoon salt (i like to use sea salt, if i’ve got it on hand) |
1/8 teaspoon jane’s crazy mixed up salt (optional, but pick some up if you’ve never tired it – it’s a great seasoning, and i’m pretty sure it’s available online, too) |
1/8 teaspoon pepper |
1 cup half-and-half (of course you can use milk, but i’m going for a richer sauce here!) |
8.5 ounce can le sueur very young small sweet peas (these make the best creamed peas, but use whatever is available in your area), drained well |
Directions:
1. It’s best to make the creamed peas first, so it’s ready to pour over the salmon patties when they are done – the patties take very little time to fry up.
2. For the creamed peas, melt the butter in a small pan and stir in the flour and seasonings.
3. Gradually stir in the half-and-half, using a whisk to help prevent lumps.
4. Heat, whisking often, until sauce begins to thicken.
5. Add drained peas and gently stir with a spoon (a whisk may break up the peas too much).
6. Stir often as it continues to heat and thicken.
7. To prepare the salmon patties, break up the salmon in a shallow bowl and mix with remaining patty ingredients.
8. Sprinkle a piece of waxed paper generously with some flour.
9. Shape salmon into 3 or 4 patties, and place them in the flour.
10. Carefully flip the patties over so both sides are coated with the flour.
11. Preheat skillet until hot (but not hot enough to burn the butter when added) and add butter to pan – as soon as it’s melted, place the salmon patties into the hot, melted butter.
12. Fry until golden on bottom, then carefully flip and continue to fry until brown on bottom.
13. Serve immediately with creamed peas poured over each patty.
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