For years, not a few, more like maybe 30-40 you couldn’t get me to touch a salmon patty with a 10 foot pole. There were only 2 times in my life when my mom, Betty would allow me to have a peanut butter and jelly sandwich. Once; it was when she was adamant that I eat ‘Liver’. After an ugly display on the kitchen floor she seriously changed her tune. The next time I got to have a PBJ was when she served salmon patties. repeat experience on the floor. After I married my spouse I started making tuna patties, I liked them a great deal. As a new bride you like to please your spouse, so I eventually made my way back to salmon.

The bones, skin and smell of salmon was a large turnoff back in the day. So lets talk about the prep process. You can use all the bones, etc. from canned salmon, but I do recommend running it through a food processor before making the patties. The nutrient value with the skin and bones is actually excellent! If I’m making one recipe only I tend to remove the skin and large bones, leaving what you call the pin bones in place. The pin bones aren’t really bones either. During the mixing you will pulverize the pin bones.

In the next few days I’m making a double or triple batch, so I may go for the food processor route.

The spices you choose for your salmon patties can go in a million different directions.

You may take the Mexican or oriental route with your choices, I enjoy cilantro in mine, but Ervin, has a strong dislike so I reach for other herbs to spice mine up, like Italian Parsley.

What to serve with Salmon patties or coquettes. For some reason our family also had creamed peas. Macaroni and cheese with fresh sliced tomatoes makes it for me. I also enjoy a light dill sauce or tzatziki sauce over the top. But…..my true favorite is served like a burger. A little creamy coleslaw, light mustard and a slice of tomato make a divine

sandwich.

Binding agents vary with every cook. My mom used crumbled crackers and egg. In this presentation I’ve gone with mayonnaise and eggs combined with Italian panko. When I fried the first 6 patties ,which were 3 tablespoons, then flattened, the mixture was perfect. By the time I cooked the remaining 7 it could have used either a little more egg or mayonnaise. With the price of eggs, I think I’d use additional mayonnaise!

I have to tell you why I’m into the salmon patty business, as one might say. In every marriage there are break downs of communication. Ervin made a run to Sam’s for us a week ago. Somehow we ended up with a ‘case’, yes, I said a case of salmon. At first; I was going to pass it around the neighborhood, then I said, ‘Nope, I’m going to freeze a

bunch of patties for us to use at home!’ Simply yours, The Covered Dish.

Salmon Patties

2 cans (14-15 oz.) Salmon

2-3 tablespoons olive oil and additional for frying

6 green onions

1 red pepper

2 teaspoons pressed garlic

1 teaspoon lemon pepper

¼ quarter teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1tablespoons Worcestershire sauce

1.5 cups Italian flavored Panko

4 eggs, lightly beaten

6 tablespoons mayonnaise

Lemon zest, barely half a lemon

Italian Parsley

Chop green onions and pepper fine, sauté until tender in 2-3 tablespoons olive oil.

While cooking open and drain the salmon in a colander. Remove skin and what I call the joint bones. Pin bones will disintegrate and they are not really bones! Break the salmon apart with a fork. If you are making several batches at one time, consider using a food processor. Some cooks will put the entire can of salmon, skin and bones included, in the food processor, don’t omit draining process first..

Allow the onion and pepper to cool slightly before adding to the salmon and all remaining ingredients. The Italian Parsley is an option. When I stirred mine up the first 6 cooked were quite moist, the 2nd batch could have used another egg, or a tad more mayonnaise. Using a 3 tablespoon scoop drop the patties into the heated olive oil, flatten with the back of the spoon. This size will not be quite big enough for a burger and bun. I’d say that will be more like 4 tablespoons.

I enjoy mine served with a light dill sauce or as a healthy burger. Tarter sauce should not be overlooked either. Make some very fine coleslaw with dressing, on top of the sammie, with a thin slice of tomato and the tarter sauce. My mouth is watering, yummy.