Salmon Patties Smothered In Creamed Peas
From krumkake 16 years ago
- 10 minutes to make
- Serves 2
Does anyone know how old this “basic” recipe is? I remember salmon patties from my childhood, and I’ve been told recently that that’s when dinosaurs roamed the earth. Anyhow, I’ve been eating this or preparing this for over 50 years, and it still remains one of my husband’s favorite foods…comfort, down-home, stick-to-your-ribs, earthy food. Read more I have to admit I’m not a big fan of salmon, but my family would eat this once a week. It’s nothing fancy, but still good enough to serve to guests, especially if you’re going to for that “take me back to my childhood” evening! See less
Ingredients
- salmon Patties shopping list
- 7 ounce can red salmon, drained, skin and bones removed (I know, I know…the bones are actually good for you, but I still like to pick out the big pieces!) shopping list
- ¼ cup diced onion shopping list
- 8 saltine crackers, finely crushed (I’ve also used finely crushed garlic croutons for a nice flavor enhancer) shopping list
- 1 egg, beaten shopping list
- ¼ teaspoon garlic salt shopping list
- 1/8 teaspoon Emeril’s fish Rub (optional, but it’s good stuff) shopping list
- 1/8 teaspoon pepper shopping list
- flour for coating salmon patties shopping list
- 2 tablespoons butter for frying pan shopping list
- Creamed peas shopping list
- 2 tablespoons butter (no margarine, please) shopping list
- 2 tablespoons flour shopping list
- ¼ teaspoon salt (I like to use sea salt, if I’ve got it on hand) shopping list
- 1/8 teaspoon Jane’s Crazy Mixed Up Salt (optional, but pick some up if you’ve never tired it – it’s a great seasoning, and I’m pretty sure it’s available online, too) shopping list
- 1/8 teaspoon pepper shopping list
- 1 cup half-and-half (of course you can use milk, but I’m going for a richer sauce here!) shopping list
- 8.5 ounce can Le Sueur Very Young Small sweet peas (these make THE best creamed peas, but use whatever is available in your area), drained well shopping list
How to make it
- It’s best to make the creamed peas first, so it’s ready to pour over the salmon patties when they are done – the patties take very little time to fry up.
- For the creamed peas, melt the butter in a small pan and stir in the flour and seasonings.
- Gradually stir in the half-and-half, using a whisk to help prevent lumps.
- Heat, whisking often, until sauce begins to thicken.
- Add drained peas and gently stir with a spoon (a whisk may break up the peas too much).
- Stir often as it continues to heat and thicken.
- To prepare the salmon patties, break up the salmon in a shallow bowl and mix with remaining patty ingredients.
- Sprinkle a piece of waxed paper generously with some flour.
- Shape salmon into 3 or 4 patties, and place them in the flour.
- Carefully flip the patties over so both sides are coated with the flour.
- Preheat skillet until hot (but not hot enough to burn the butter when added) and add butter to pan – as soon as it’s melted, place the salmon patties into the hot, melted butter.
- Fry until golden on bottom, then carefully flip and continue to fry until brown on bottom.
- Serve immediately with creamed peas poured over each patty.
Salmon patty ingredients
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Whisk flour into hot melted butter
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Stir flour and butter into smooth paste
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Add peas and stir with a spoon
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Coat patties with flour before frying
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Fry until golden brown on both sides
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Plate up and smother in creamed peas
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The Rating
Reviewed by 18 people-
Hello Krum, don't know how I missed this when you posted! Anyway, it's more than wonderful! So, so comforting! This is the same recipe that my mother used, then passed on to me. Always have to have creamed peas, (your way, too) but always have the...more
rosemaryblue
in CollegeTown loved it
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Oh, I can't wait to make this. This will be a big, big hit in my house for sure!
meals4abby
in Valders loved it
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These salmon patties look incredible & are going to be on my supper plate real soon. 5 forks from me
brianna
in loved it
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