On Monday, April 22, 2013 5:41:16 PM UTC-4, Chemo wrote:
> On Apr 22, 1:42*pm, jmcquown > wrote:
>
> > Adapted From 'The Ultimate Gullah' cookbook. *Nothing special about
>
> > these, just a quick easy way to use canned salmon. *We both love salmon
>
> > patties.
>
> >
>
> > one large (15-1/2 oz.) can salmon
>
> > 1/2 small onion, finely chopped
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> > 1/2 small bell pepper, finely chopped
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> > 1 clove garlic, minced
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> > 1 Tbs. sour cream or prepared mayonnaise
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> > 1 large egg, beaten
>
> > dash of salt
>
> > 1/2 tsp. pepper*
>
> > dash of cayenne pepper
>
> > 3-4 Tbs. flour
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> > oil for pan frying
>
> >
>
> > Drain salmon and place in a large mixing bowl. *Remove the round bones.
>
> > * Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
>
> > * Mash well with a fork.
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> >
>
> > In a skillet, saute onion, garlic and bell pepper in a little neutral
>
> > oil. *Remove with a slotted spoon. *Add sauteed vegetables to the mashed
>
> > salmon. *Reserve the remaining oil.
>
> >
>
> > Add the beaten egg and sour cream or mayonnaise to the mashed salmon.
>
> > Add the flour a little at a time until desired consistency is reached.
>
> > The mixture should be moist but not too soupy and not too stiff.
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> >
>
> > Shape into 6 patties and allow to set on waxed paper for about 10
>
> > minutes. *If too moist sprinkle patties with flour.
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> >
>
> > Reheat the oil from sauteing the vegetables. *Cook the patties until
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> > golden brown on each side, about 5 minutes. *Serve hot. *Your choice of
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> > sauces: chili sauce, cocktail sauce, hot sauce, etc.
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> >
>
> > Jill
>
>
>
> Use fresh salmon....

I've had salmon patties made from fresh salmon. Very nice! It still hurt my heart to see perfectly good salmon used that way.