Salmon patties are something I remember from my childhood. My mom made them with canned salmon. I’m sure it was an effort in every mom’s most challenging pastime, trying to get a variety of nutritious food into her children.
I didn’t like them at all. Everything I wanted from the sea came in the form of fish sticks with tartar sauce and butterflied breaded shrimp with ketchup — not very sophisticated, I know.
Have hope, moms, tastes change. I now quite enjoy salmon. (Because Polish is a language with no silent letters, let me just toss this out here for my Polish friends, the l in salmon is silent. It’s pronounced something like sa-men.)
I just returned to Poland after four weeks in the USA. I’m sure some of you picture me returning to an empty refrigerator, but that’s not the case at all. Ed had the fridge stocked and cooked all the meals for the first 24 hours that I was home.
We had some great beef from Argentina, a green salad, and Gordon Ramsey style scrambled eggs with fresh chives. There was also some salmon in the fridge that Ed had cooked earlier in the week, which I used to make salmon patties for our lunch this afternoon.
I topped them with a sauce we could call a lazy woman’s hollandaise, mayo and Dijon mustard mixed together. Garlic toast, a pickle and a couple of sun dried tomatoes on the side, and Ed looked at Benson (our dog) and said, “the Polish Housewife is back.”
Try the salmon patties; I hope you’ll like them. I also hope this has struck a chord for you — reminded you of something your mother wanted you to eat, something you’ve come to enjoy, the state of your kitchen after being away.
Let’s get the conversation started. Maybe my dear sister-in-law, Carol, will share a story about husbands in the kitchen. 😉
A quick and tasty use for leftover cooked salmon
- 10 ounces cooked salmon, flaked
- 1 small onion, finely diced (1/4 – 1/3 cup)
- 1 egg, beaten
- 1/2 cup bread crumbs, divided
- 2 teaspoons Dijon mustard
- 1 teaspoon dried parsley (1 tablespoon fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil for frying
- chopped chives for garnish (optional)
- In a bowl, combine salmon, onion, egg, 3 tablespoons bread crumbs, mustard, parsley, salt, and pepper
- Without overworking the mixture, form into four patties, flattening to about 3/4 of an inch and also pushing in on the sides to make sure the patties are structurally sound
- Coat the patties with the remaining breadcrumbs
- Add 2 tablespoons olive oil to a frying pan, over medium high heat
- Add the salmon patties, reduce heat to medium, cooking until golden brown, 2 – 3 minutes
- Turn the patties (I like to use two spatulas when turning delicate things, place one underneath, and then a second spatula over the top to gently flip it and ease it back into the pan; it also keeps the oil from splashing because the patty doesn’t plop back into the pan) and add more olive oil if necessary, cooking until the second side is golden
For my “lazy woman’s hollandaise sauce” mix 2 tablespoon mayo (I like Best Foods or Hellmans) with 2 tablespoons Dijon mustard
For dinner last night, we visited the first ever Browar Fest Poznan — a festival featuring craft beers from Poland and other places. A write-up on this, which we hope becomes an annual event soon!