mushroom sauced salmon patties

★★★★★ 1
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

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.

★★★★★ 1
serves 6-8 people
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For mushroom sauced salmon patties

  • 1 can
    15 oz. red or pink salmon
  • 2 lg
    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
    `10 3/4 oz. can cream of celery or cream of mushroom soup
  • 1 can
    4 oz. mushrooms, drained
  • milk, optional
  • 1 md
    bell pepper, chopped
  • 2 c
    hot cooked rice

How To Make mushroom sauced salmon patties

  • 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.
  • Mushroom Sauced Salmon 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.
  • Mushroom Sauced Salmon Patties
    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.
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