MUSHROOM SAUCED SALMON PATTIES

Rose Mary Mogan

By
@cookinginillinois

This is one of two seafood items that I am not allergic to, so I do make it quite often. My family loves it too. I always serve it with Jasmine or Basmati Rice, it's fragrant buttery flavor is almost irristable. The mushroom sauce made from the juices of the canned salmon really does add a little pizazz & flavor to the dish.


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Comments:

Serves:

6-8 people

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 can(s)
15 oz. red or pink salmon
2 large
eggs, beaten
1/2 c
crushed saltine or whole wheat flour
1/3 c
finely chopped onion
1/2 tsp
dill
1/4 tsp
black pepper
2 tsp
garlic powder, divided
3 Tbsp
butter
1 can(s)
`10 3/4 oz. can cream of celery or cream of mushroom soup
1 can(s)
4 oz. mushrooms, drained
milk, optional
1 medium
bell pepper, chopped
2 c
hot cooked rice

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #easy, #convenient, #tasty