Instead of canned salmon....
I tried using Bumblebee brand in foil packets which turned out pretty good. They were convenient to use with no bones and skin to remove and no draining necessary. Combine 1 egg, a little mayo (which I substituted for the milk), about 1/3 cup breadcrumbs or more and 2 packets of flaked salmon in a medium bowl. Season with a pinch of salt and pepper. In a small skillet set over medium heat, add a little amount of olive oil then sautee together 1 clove finely minced garlic, about 1/4 to 1/3 cup finely chopped onion, celery, zucchini and yellow squash until cooked through. Transfer the cooked vegetables to a small bowl to cool then add it to the salmon mixture. Mix with a fork then shape into patties. I generously dredged the salmon patties with a combination of panko and plain breadcrumbs. Arrange them on a tray or platter. Cover with plastic wrap then refrigerate for a few hours to bind and set. I find it much easier to pan fry salmon patties when they're cold as they're less likely to crumble. Pan fry in a skillet until golden brown. Serve with a remoulade sauce and lemon slices. I made my own remoulade using a little mayo and sour cream whisked with a little juice from dill pickles, minced parsley, a little dijon mustard then season with salt, ground black and cayenne pepper.
|the cooler springtime weather was ideal for al fresco dining right on our deck...chewy ciabatta bread and a very good white wine completed our meal|
|my al fresco meal ~ tasty salmon cake with remoulade dressing, a little pasta with puttanesca sauce, grilled yellow squash and zucchini|