Salmon Patties With Mushroom Sauce Recipes

Steps:

• 1. Drain salmon, SAVE LIQUID. Flake salmon. Discard bones, and skin and set aside. In a large bowl stir together eggs, crackers, dill, onion, red bell pepper,black pepper, and 1 teaspoon garlic powder. Add salmon.
• 2. Mix well. Shape into 8 1/2 inch thick patties.
• 3. In a large nonstick skillet, cook patties in 1 tablespoon butter, about 4 minutes or until brown, turning once. Add more butter if needed.
• 4. In a medium sauce pan combine soup and mushrooms. Stir in 1/3 of reserved salmon liquid more if you like, the remaining 2 tablespoons of butter and garlic powder. Cook and stir over medium heat until hot. If necessary stir in a little milk to make desired consistency.
• 5. Serve patties and sauce over rice. Garnish with parsley if desired. You may also use yellow or white cornmeal instead of saltines if desired.I use whole wheat flour to add a little fiber to this dish.

Steps:

• Place mushrooms and butter in a small microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until mushrooms are tender, stirring twice. Add the lemon juice and seasonings., Place salmon in an 8-in. square microwave-safe dish; top with mushroom mixture. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

Steps:

• Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, Worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. Chill in refrigerator to allow flavors to combine, 30 minutes. Form mixture into 6 patties.
• Heat vegetable oil in a skillet over medium heat; fry the salmon patties until golden brown, about 4 minutes per side.

Steps:

• 1. Begin by adding salmon in large bowl and breaking up with fork until fine . Add all ingredients one by one mixing well.
• 2. Form 5 patties
• 3. Add 3 tbs cooking oil to skillet .. once hot .. add patties ... fry until both side are a nice crisp brown .. remove from skillet .. set aside.
• 4. In separate pan add can of cream of celery or mushroom soup using only 2/3 can of milk .. heat until soup begins to bubble .. turn off heat. Spoon over patties .
• 5. Optional: lay 1/4 cheese slice over hot patties.