Wednesday, April 23, 2014

Pierside Salmon Patties with Dill Cream Sauce

(recipe makes 12 patties, or 1 1/2 4-person servings)

For salmon patties:
2 eggs
1 c milk
2 Tbsp lemon juice
3 cups coarsley crushed Saltine crackers
2 tsp finely chopped onion
1/4 tsp salt
1/4 tsp pepper
2 cans (14.75 oz each) salmon, drained, with bones & skin removed

In a bowl, beat eggs; add the next 6 ingredients & mix well.  Add salmon; shape into twelve 3" patties.  Patties can be flash frozen at this stage, then bagged with wax paper between patties.

For dill cream sauce:
In a small ziploc bag, add
1 Tbsp flour
1/2 tsp fresh dill (or 1/4 tsp dried, if you must!)
1/8 tsp salt
dash pepper
1/4 tsp freshley grated nutmeg

Staples needed to prepare sauce on serving day:
1 Tbsp butter or margarine
3/4 c milk (I have made this with skim milk, and it still tastes great - but milk with a higher fat content would create a richer sauce!)

To prepare:
Thaw salmon patties and place in greased baking pan.  Bake at 350 degrees until lightly browned (or, brown in a bit of oil in stovetop skillet over low heat).  Meanwhile, melt 1 Tbsp butter in a saucepan.  Stir in flour mixture until smooth,  Add 3/4 cup milk and bring just to the boiling point.  Reduce heat, cook and stir for 2 minutes or until thickened and bubbly.  Spoon sauce over salmon patties.

1 serving = 2 salmon patties and 1/4 of cream sauce (prepared using skim milk), 340 calories

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