Oregon Salmon Patties

Name: Oregon Salmon Patties
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 5
Cuisine: Global
Ingredients: 2 Tbsps butter; 418 grams salmon; 158 milliliters cracker crumbs; 1 teaspoon dry mustard; 2 eggs, beaten; 59 milliliters chopped fresh parsley; 1 medium onion, chopped; 3 Tbsps shortening

Oregon Salmon Patties is a pescatarian main course. This recipe serves 5. One portion of this dish contains about 24g of protein, 25g of fat, and a total of 414 calories. From preparation to the plate, this recipe takes roughly 25 minutes. If you have shortening, salmon, onion, and a few other ingredients on hand, you can make it. To use up the cracker crumbs you could follow this main course with the Ritz Cracker Pie as a dessert. If you like this recipe, you might also like recipes such as Oregon Salmon Patties, Slammin' Southwestern Salmon Patties or Salmon Cakes, and Salmon Drops or Salmon Patties.

Instructions

Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat.

Ingredients you will need

Butter

Salmon

Meat

Equipment you will use

Frying Pan

Add onion, and cook until tender.

Ingredients you will need

Onion

In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon.

Ingredients you will need

Cracker Crumbs

Mustard

Parsley

Onion

Salmon

Egg

Equipment you will use

Bowl

Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.

Ingredients you will need

Cracker Crumbs

Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

Ingredients you will need

Shortening

Equipment you will use

Frying Pan

Equipment

Frying Pan

Bowl

Ingredients

Servings:

2Tbsps

butter 418grams

salmon 158milliliters

cracker crumbs 1teaspoon

dry mustard 2

eggs, beaten 59milliliters

chopped fresh parsley 1medium

onion, chopped 3Tbsps

shortening

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.