Recipe

Salmon Patties With Salmon Sauce Recipe

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Ingredients

olive oil (Extra Virgin cold pressed has the most health benefits) .
2 medium eggs .
1/8 c seasoned croutons, course processed .
For Sauce .
14 1/2 oz canned salmon .
1/8 c water .
For Coating .
For pan .
1 c panko (japanese breadcrumbs) .
1 tbsp cornstarch .
For Salmon Patties

Directions

Step #1 For the sauce:.
Step #2 Lightly drain juices from Salmon by pressing into the can of salmon with a slotted spoon while pouring out juices into a small saucepan.
Step #3 Add 1/8 c of water to this juice & turn heat to medium low.
Step #4 Slowly whisk in the 1 TB of cornstarch into this juice mixture & every few mins whisk it good so it thickens & forms your salmon sauce.
Step #5 When the patties are done, so should the sauce be.
Step #6 For the patties:.
Step #7 Put the salmon you just drained into another bowl & flake with a fork.
Step #8 Do not remove any bones or skin.
Step #9 Just flake.
Step #10 Now, add the eggs & mix with your fork.
Step #11 Add your course processed croutons with the fork.
Step #12 For the coating:.
Step #13 Add at least 1/2 c of panko into a shallow bowl & set aside for now.
Step #14 You may add more panko to this bowl later.
Step #15 Using two 12 inch or bigger fry pans (I like cast iron) put two TB of OLIVE oil in each pan & swirl to coat the bottom of the pan evenly.
Step #16 You want a nice thick coating on bottom, but not so much that your patties will be swimming in oil.
Step #17 Heat on medium high heat until oil starts to shimmer.
Step #18 At this point, patties are ready to begin cooking.
Step #19 You want the oil hot enough that the patties sizzle, but the oil should not be smoking or smelling overheated.
Step #20 While oil is heating, shape patties with your hand so that they are about the size of the cut out metal lid from your salmon can.
Step #21 You want them about 1/2 inch thick all over -- & not domed in the middle.
Step #22 As each one is shaped, press it into your bowl of panko bread crumbs then flip over & press the other side.
Step #23 If your patty breaks apart, press it back together.
Step #24 This is not rocket science.
Step #25 Get a good coating of panko & put your patty into the pan.
Step #26 It should sizzle, but not smoke or spatter.
Step #27 A note about Panko:I have tried numerous coatings -- panko is the only one that has ever given me the crispy light & non-greasy texture I am looking for.
Step #28 You can find Panko at your supermarket in the Asian section.
Step #29 I bought mine at a Super Walmart.
Step #30 Moving quickly, shape & coat the rest of your patties, putting them into the pan.
Step #31 When you are done shaping them all, peek at your first patty & see if it is starting to turn a nice golden color underneath.
Step #32 If it is, then flip it over & cook on the other side.
Step #33 You should end up cooking them a total of about 6-7 mins, flipping once during that time to ensure both sides are a golden brown color.
Step #34 Add more oil as necessary.
Step #35 Don't try to cook in a dry pan -- just doesn't turn out the same.
Step #36 Eat these hot.
Step #37 not as good cold.
Step #38 To avoid spoiling the crispy texture of the patties, serve sauce on the side & dip pieces of salmon patty in the sauce.
Step #39 TIP #1: If the first ones start to get done before the last ones, just put them on a hot plate in a 200 oven to keep them warm until all are ready.
Step #40 TIP #2: You can shape all the patties first & then press into the panko right before putting the patties into the hot pan.
Step #41 I don't do it that way because then all the patties start to turn golden at the same time & I don't have as much wiggle room to flip them or remove them from the pan.
Step #42 Hope you enjoy this recipe.
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