Salmon Patties With White Pea Sauce Recipes

Steps:

• SALMON PATTIES.
• remove skin & bones from the canned salmon & discard
• Mix salmon, eggs, crushed up crackers, onion, garlic powder, parsley flakes & form into patties. dust both sides with flour.
• in frying pan add evoo or butter & fry up patties until browned on both sides & set on plate with foil loosely over the top to keep warm until all are done.
• in another pan add your butter & melt, then add flour until browned & cook out the flour taste. Next add your milk and boil to make a thick roux. After the white sauce gets thick add your peas & your done. Add a dash of salt & pepper to your liking. Pour the white pea sauce over patties & enjoy!

Steps:

• PATTIES: Drain liquid from salmon and reserve for sauce.
• Remove bones and skin, and flake salmon.
• Mix all patty ingredients together.
• Form into 4 patties.
• Dip both sides in flour.
• In frying pan, heat oil and fry patties over medium heat until lightly browned on both sides- about 10 minutes.
• SAUCE: While patties are cooking, place peas in colander and rinse with hot water to defrost.
• Drain In saucepan or skillet, melt butter; with whisk, stir in flour.
• Gradually whisk in 1/4 cup reserved salmon liquid and milk, whisking to form a creamy sauce.
• Add dill, salt and pepper, stirring constantly over medium heat until mixture gently boils and thickens.
• Stir in the pea and cook 30 seconds to warm.
• Do not cook peas.
• Place patties on individual plates and spoon the sauce over.
• ***Note: If you prefer, you can place the salmon mixture in 4 greased muffin cups and bake at 350 degrees for 25-30 minutes.
• If using this method, omit the first two recipe ingredients (oil and flour).
• VARIATION: You can substitute lightly steamed fresh asparagus for the peas.
• If using asparagus, do not put in sauce.
• Place asparagus over salmon patties and spoon sauce over both.

Steps:

• Drain and flake salmon. Set aside. Melt butter, add onion and cook till tender.
• In medium bowl mix all ingredients for salmon patties with butter and onions (except shortening and 1/2 cup of cracker crumbs). Mix well, form into patties and coat with remaining cracker crumbs. Melt shortening in fry pan and brown patties.
• Sauce:
• Mix all sauce ingredients except peas together and bring to a boil; cook until thick. Add peas and cook on low until peas are heated.

Steps:

• Dump salmon into bowl. Pick out as many hard pieces of round bone as possible.(bone is edible i prefer them gone!) add egg, crackers. Mix well with hands. Heat up fry pan with oil. Fry patties about 10 minutes on each side. Meanwhile in small saucepan melt butter. Add flour to make a roux and slowly stir in milk and salt. Cook on low until thickened. Serve sauce over patties.

Steps:

• In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 4 patties, using heaping 1/2 cupfuls for each patty.
• In 10-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through.
• Fill buns with lettuce, salmon patties and dill dip.

Steps:

• 1. Drain juices and remove bones and skin. Flake salmon in bowl. Add crushed butter crackers (Ritz/Town House), chopped onion and eggs. Mix the ingredients together. Into a non-stick 10" greased frying pan form a 7" or 8" patty (about an inch thick). Fry on medium to medium/high heat for 7 to 10 minutes on each side (until nicely browned). I add more shortening to the skillet to brown the second side.
• 2. Meanwhile, prepare the sauce. Melt butter in a sauce pan. When melted, whisk in flour, salt and pepper. Add milk all at one time, stirring until thick on a medium heat, as to not scorch the sauce. When sauce is thickened stir in the peas.
• 3. Serve the sauce over salmon, sliced in quarters.
• 4. This recipe may be made into individual patties or even baked as a salmon loaf and then sliced.

Steps:

• Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

Steps:

• 1. It is best to make the creamed peas first; so that it's ready to pour over the salmon patties when done-the patties take very little time to fry.
• 2. For creamed peas: Melt the butter in a small pan and stir in the flour and seasonings. Gradually stir in the half and half, using a whisk to prevent lumps. Heat, whisking until sauce begins to thicken. Add drained baby peas and gently stir with a spoon. Stir often as it continues to heat and thicken. Remove from heat when it is finished.
• 3. To Prepare Salmon Patties: Break up the salmon in a shallow bowl and mix with remaining salmon ingredients. Sprinkle a piece of waxed paper generously with flour/panko mixture. Shape salmon into 4-6 patties and carefully dredge both sides with flour/panko.
• 4. Preheat skillet until hot-but not hot enough to burn the butter when added-and add butter to pan. As soon as it is melted place salmon patties into the hot,melted butter. Fry until golden on bottom then carefully flip and continue to fry until brown on bottom.
• 5. Remove from pan and plate; pour creamed pea sauce over patties. Enjoy your dinner! I usually start with a mixed green salad and fresh fruit for dessert.

Steps:

• In a medium mixing bowl combine all salmon patty ingredients.
• Using your hands, mix well and shape into 8 patties.
• In a large fry pan, melt butter and oil over medium heat until hot.
• Add patties and saute 2 minutes per side, or until crisp and well browned.
• Hold in a warm oven while preparing creamed peas.
• In a medium sauce pan over medium heat, melt butter.
• Add flour and cook, stirring constantly, for one minute.
• Gradually add milk or half& half while whisking to prevent lumps.
• Cook until the sauce bubbles and thickens.
• Add the thawed, drained peas and stir until peas are hot.
• Serve two patties per serving, topped with the creamed peas.

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:

• 1. EMPTY CAN SALMON LIGUID AND ALL IN BOWL, ADD ALL OTHER INGREDIENTS LIGHTLY MIX TOGETHER, TILL YOU CAN FORM BALL AND MAKE PATTY IN YOUR HAND, FRY TILL GOLDEN BROWN ON EACH SIDE THIS RECIPE CAN BE DOUBLED EASYILY, I NEVER HAVE ENOUGH, GRANDKIDS EATING THEM AS I FRY OR GONE BY NEXT DAY, THEY LOVE TO EAT THEM COLD.
• 2. FOR CREAMED PEAS......MELT BUTTER IN SAUCE PAN, ADD FLOUR AND STIR TILL SMOOTH CREAMY PASTE, DO NOT BURN OR BROWN, WE WANT A LIGHT COLOR REAUX, JUST ENOUGH TO COOK FLOUR TASTE OFF, THEN ADD MILK, WISKING OR STIRRING THE WHOLE TIME...AS IT COMES TO BOIL, IT WILL THICKEN, ADD MORE MILK IF NEEDED OR TILL CONSISTENCY YOU LIKE...THEN ADD THE WHOLE BAG PEAS, AND LOWER HEAT AND SIMMER TILL PEAS TENDER...WONT TAKE LONG....SERVE ALONG SIDE THE SALMON PATTIES OR TUNA PATTIES.
• 3. EITHER OF THESE RECIPES CAN BE DOUBLED EASYILY, I NEVER HAVE ENOUGH, GRANDKIDS EATING THEM AS I FRY OR GONE BY NEXT DAY, THEY LOVE TO EAT THEM COLD....AND I JUST CANT GET ENOUGH OF THOSE CREAMED PEAS.

Steps:

• Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
• Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
• Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

Steps:

• In a small bowl, mix the first seven ingredients. Refrigerate until serving., Preheat oven to 350°. Sprinkle salmon with salt and pepper. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Cool slightly; remove skin if necessary. In a small bowl, combine eggs, bread crumbs, green onions, garlic and salt. Flake salmon; add to bread crumb mixture, mixing thoroughly. Shape into twelve 2-1/2-in. patties. Refrigerate, covered, 30 minutes., In a large skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve with dipping sauce.