Don’t get me wrong both my parents were good cooks, but for this aberration - the dreaded salmon loaf. This is as close as I will bring you to salmon loaf. (Dreaded memories of a bland - even for a kid - bready, fishy baked thing with cream sauce over it)
This type of recipe often uses canned salmon, but I generally have better uses for that. I am often looking for uses for left over salmon. This is one way I often enjoy in a variety of ways.
Basic ingredients are moist left over salmon and mashed potatoes. If you have left over potatoes or rice from your salmon dinner you can use those up in this dish as well.
This is a good use for your left over salmon if it is pretty moist. If it was over cooked to begin with the leftover salmon may not blend well and the texture will not be quite right.
Mashed Potato Salmon Patties
Ingredients:
1/3 - 1 lb salmon
1 c. mashed potatoes per 1/3 lb of salmon or so.
1/3 c. cooked rice or less per cup of potatoes - just use if if you got it - it is not necessary.
1 to 2 eggs if not using canned salmon and your salmon is a bit dry try adding an extra egg.
A tablespoon of good hot sauce or a 1/4 cup of medium salsa. If yours is the watery type of salsa you might want to drain off some of the liquid.
1/4 to 1/2 cup onion chopped finely
1/2 c. cilantro - finely chopped
2 T. lemon juice
1-2 c. bread crumbs
Directions:
Add mashed potatoes, rice, eggs and seasonings. Mix well. At this point, it should be a rather gooey almost dough.
add bread crumbs until you are able to make a patty that holds together without leaving a big sticky mess on your hands. Make it the size of a small hamburger, about 1/2 inch thick.
Heat olive oil in skillet and fry patties until golden brown on both sides, adding olive oil as needed. Can be served light cream and cheese sauce. I like it with a melted butter and lemon drizzle. Hmm… I have not tried this just thought of it, but it should go good with a mushroom and sour cream sauce. I will try it next time I make this, If you beat me too it leave a comment and let me know how it works.
Here is my thought, (it will probably change in flight during cooking) saute up some mushrooms in butter, say about 2 hand fulls sliced . Add some sour cream maybe 1/2 cup to a cup, a bit of thickening if needed. throw in some chives just before serving or just sprinkle on top.
