I found an little recipe book yesterday at a local thrift store done up by the St. Andrew Lutheran Church in Charlestown. It isn’s super old but since it was a local I thought i’d grab it. I think it’s time to share a “light” fare dinner idea and this is one of my favorites. I used to belong to a fish subscription based out of Alaska and every month i would get a box of frozen salmon and a small amount of other types of fish. It may be time to start that up again. It was real nice having that delivered to my door.
I LOVE salmon patties. They are delicious and not so heavy. I don’t always eat comfort foods but it is winter. I have a “recipe” I usually use but I thought I would share this one from the church book submitted by Dick Horstmann. You will “need” a food processor for this recipe; well it helps but you can certainly make this happen by hand but it will be quite the chopping and dicing and mincing. if you love garlic you could also add a clove of garlic
Salmon patties on mixed greens
- 1 lb fresh salmon
- 1 cup of loosely packed parsley
- 4 green onions cut into 1″ pieces
- 1 TBSP capers
- 1 large egg
- 2/3 c cracker meal or bread crumbs or quick oats
- 1 tsp dry dill you can certainly use fresh just add a bit more
- 1/4 tsp coarse salt
- 1/4 tsp pepper
- 1 tsp worcestershire sauce
- 1/2 tsp hot sauce (can easily omit)
- 2 tsp rice vinegar
- 1 tsp dijon mustard
- 1/4 cup Olive Oil
- 10 cups of salad greens
- tomatoes
First make the caper tarter sauce. If you don’t have capers make a regular tarter sauce with pickles or buy your favorite tarter sauce. Fish markets usually have good ones. I also eat my salmon patties with just a mixture of mayo and siracha. Use as much or as little siracha as you want STIR THESE INGREDIENTS TOGETHER, COVER AND CHILL.
Caper Tarter Sauce
- 1 TBSP milk
- 1 1/2 tsp sweet hot mustard
- 1 1/2 tsp capers drained and coarsely choppped
- 1/2 cup parsley
- 1/4 tsp dried dill. you can use fresh but use a bit more
- 1/4 tsp pepper
- 1/2 cup mayo
back to the patties
Pulse parsley in food processor until minced, add green onions, capers, and salmon pulse 3-4 times or until mixture resembles ground beef, add egg, 3 TBSP of cracker meal, bread crumbs or oats, dill weed and next 4 ingredients. pulse 3- 4 times to blend.
Shape mixture into patties recipe says 8 but it depends on how big or small you make them. it’s your call. dredge the patties in remaining cracker meal or bread crumbs mixture. I have never tried to coat the patties with oats and cook them but you could try one and see how it goes. In a large skillet heat 2 TBSP oil and cook patties about 3 minutes on each side or until golden brown. Obviously if the patties are HUGE they may need more time if they are TINY they may need less cooking time. Keepthem warm while you whisk vinegar and mustard then slowly pouring olive oil in whisking continously so you emulsify the dressing. Pour over the salad greens and toss gently. Cut up tomatoes and add. Place Salmon on top and ENJOY! serves 8
For a little “healthy” dessert you could make up a batch of morning glory muffins if you needed a sweet treat. These need time to cool, like a day so maybe grab a piece of chocolate to hold you over until then. These were submitted by Ella Brown.
Morning glory muffins
- 1 1.4 cup sugar
- 2 1/4 cup flour
- 1 TBSP cinnamon
- 1 tsp baking soad
- 1/2 tsp salt
- 1/2 c shredded coconut
- 1/2 cup raisins
- 2 cups grated carrots
- 1 apple shredded
- 8 oz of crushed pineapple
- 1/2 cup walnuts
- 3 eggs
- 1 tsp vanilla
- 1 cup veg. oil
stir together sugar, flour, cinnamon, baking soda, and salt in large bowl stir then add fruit carrots and nuts; stir. In separate bowl, whisk eggs with oil and vanilla, pour into dry ingredients and blend well. Prepare muffin tin. fill cups to brim and bake at 350 for 30-35 mintues. cool muffins in pan for 10 minutes then finish cooling on rack for 24 hrs to develop flavor. ofcourse you can eat hteese right away if you wish. you can do anything you want in your own kitchen
