Canned wild salmon is approved by the Monterey Bay Aquarium as safe and sustainable. Where I buy it, it's usually under $3 a large can, too. What to do with it? You can sprinkle it in place of tuna in your salads. Or, for a hot meal, you can add a few ingredients and make salmon croquettes. (Doesn't that sound
infinitely more appetizing than fish cakes?)
Drain a
large can of salmon. Remove skin and bones, (unless you're like me and enjoy getting another dose of calcium by gnawing those edible spines). Place in a mixing bowl, flaking the fish.
Mince 2 to 3 tablespoons of
onion, saute in a little
butter or oil. Cool. To the fish add half a cup of
matzoh meal or bread crumbs. Season with
salt and pepper. Stir in the cooled onion, crack open an
egg, mix gently and thoroughly.
Shape into six patties. Grease a large skillet with butter and oil. Fry patties on medium heat, turning gently, until cooked through, 4-8 minutes.
We devour it with a side of macaroni and cheese. But that's a post for another day.
Wait. I need clarification. The canned salmon has skin AND bones? Are they like tiny sardine bones?
ReplyDeleteSimple, Sustainable, & Frugal. The new method of eating in this economy. Excellent. Concise & complete!
ReplyDeleteI make something similar with canned crab, flavored with a little curry powder, with peas on the side. Even my picky kids like it!
ReplyDeleteKaren: Great suggestion. Thanks, CO!
ReplyDeleteM: Um. Full disclosure. Yes. Skin and bones attached, more significant than sardines. Did I just lose a reader?
Desiree, salmon has bones????
ReplyDeleteHelas, Italo, oui!
ReplyDeleteNo lost reader. I just didn't know.
ReplyDelete