We don’t see Roan’s parents a lot, but when we do, they make sure that we always bring something to keep in our kitchen pantry when we part. In this case, a stash of canned salmon (I just checked, and we still have five cans left). I like salmon, alright, but I prefer to eat them fresh out of the ocean (i.e., salmon sashimi/sushi or oven-baked salmon) because I find a canned salmon’s smell pungent. I don’t know; maybe’s it’s just me.
In my desire to finish them off, I decided to make salmon patties out of them canned goods. I used to help Mom make spring rolls back home, so I tried to recreate the process, but instead of using pork/beef/chicken meat, I replaced it with mashed pink salmon meat. In case you’re interested in this recipe, these are the ingredients I used:
- 1 can of pink salmon, drained and mashed
- 1 medium-sized egg, beaten
- 1 medium-sized sweet onion, chopped
- 3–4 cloves of garlic (I always use a generous amount of garlic!), minced
- 1 cup of panko bread crumbs
- ¼ cup of pickle relish
- 1 tbsp. of olive oil
- salt and pepper to taste
- bread loaf or burger buns
The procedure wasn’t exactly rocket science. I just mixed (and mashed) everything together (except for the olive oil), and made them into patties. I just fried them in the pan until they’re brown on the sides (I prefer to leave them in there a little longer to make them more crispy). Drained them on paper towels, and served.
I’ve only made this recipe once, and I find that it’s a good alternative to the usual burger patties. I added more pickle relish, mustard, and ketchup to mine because I love the tangy twist they brought to my sandwich/burger. I think it’s great for weight-watchers, too, since it’s a little less guilt-ridden to have a salmon sandwich/burger than the greasy ones. What do you think?