Wednesday, September 16, 2009

Simple, Sustainable and Frugal

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.


  1. Wait. I need clarification. The canned salmon has skin AND bones? Are they like tiny sardine bones?

  2. Simple, Sustainable, & Frugal. The new method of eating in this economy. Excellent. Concise & complete!

  3. I make something similar with canned crab, flavored with a little curry powder, with peas on the side. Even my picky kids like it!

  4. Karen: Great suggestion. Thanks, CO!
    M: Um. Full disclosure. Yes. Skin and bones attached, more significant than sardines. Did I just lose a reader?

  5. No lost reader. I just didn't know.