Salmon Loaf or Patties

At my home of origin, Salmon came out of a can.  There was no such thing as “fresh Salmon.”  I suppose that’s true of most people that grew up before groceries were flown as a normal course of transportation.  Oops, I’m showing my age.  Well anyway, Salmon out of a can.  Salmon cakes, Salmon Loaf, Salmon for stuffing into pasties… it all came out of pink cans.  Yes it tastes different then fresh – but in this case that IS the point.  It has to be pre-cooked within an inch of it’s life to get this kind of subdued taste, texture and readily to meld and not dominate other ingredients.  Ok, probably waxing way too philosophical over food.  But really... try this recipe: as a loaf or form up into patties and pan fry.  Even my husband asks for these if I’ve not prepared them in a while.

Ingredients

1-14.75 oz can Salmon, skinned, boned, save juice

1-7.5 oz can Salmon, skinned, boned, save juice

½ - ¾ cup Green Onion, finely chopped

2 oz Parmesan or Asiago Cheese, finely grated

1 Egg

1 teaspoon fresh Lemon Juice

Olive Oil

Optional

1 Jalapeno, minced

Directions

Combine all ingredients in bowl.  Mix thoroughly and add saved Salmon Juice as needed.  Generally it should be moist enough to hold together -- not “crumbly.

Salmon Loaf: The loaf version may or may not need the “extra” Salmon juice.  Oil glass Bread Pan and place mixture in it. Bake20-30 min at 350 degrees F

Salmon Patties: The patty version needs to be a little moister, so that the patties will hold together in the pan and when flipped.  Oil Fry Pan, form into patties.  Turn when bottom is crispy.  Remove when new side is crispy.  It goes quick—like 8 minutes to a side in a hot pan.  Don’t make it too hot though or the cheese will burn and tang up the flavor.

Abstinent Measuring

4 oz = 1 protein