Today I made salmon patties by combining two recipes (one from
simplyrecipes.com and another from my mother-in-law) along with a couple of my own personal touches. I was so pleased with the outcome that I wanted to share.
Ingredients:
1 salmon filet
1/4 c white onion, minced
1 scallion, minced
2 tbsp each of green, yellow and red peppers, minced
1 egg
1/2 c panko bread crumbs
1 -2 tbsp horseradish
1/3 c Vegenaise
1 tbsp fresh dill or 1/2 tsp dried dill
1 tbsp flour
salt and pepper to taste
1-2 tbsp butter
lemon
Cook filet at 350F for approx. 20 min. ( I use my toaster oven for this). While the salmon is cooking, prepare the rest of the ingredients (except butter and lemon) and place in bowl. Remove the salmon skin (a treat for Nora!) and break salmon meat into small pieces and add to the bowl. Mix well with a fork and form 5 palm-sized patties. Melt 1-2 tbsp of butter in a frying pan at med-high temp. Place the patties in the frying pan, cook until one side is browned and then flip to brown the other side. Abt. 3 - 5 min. each side. I found that using a non-stick pan works best. Squeeze some lemon juice on top and I like to eat them with Maille A l'Ancienne (old style musturd).
I served today's patties with wilted arugula. YUM!
I saw some gorgeous rhubarb at the market a couple of weeks ago and bought up the good looking ones. I only needed a pint or so of strawberries to have enough fruit for a pie. For this crust I used the Cook's Illustrated foolproof pie crust for the first time, which is pretty much your standard recipe except it replaces half of the water with chilled vodka. The idea is that water makes the dough gluteny, which you don't want, but more workable, which you do want. Vodka gives you the workability without the gluten, and the alcohol cooks off during baking, of course. It worked really well... rolled out like a dream and didn't stick or rip.
