Ingredients:
2 -4 tablespoons all-purpose flour
2 -4 teaspoons canola oil or 2 -4 teaspoons olive oil
1 (16 ounce) cans salmon, reserve liquid
1 cup instant mashed potatoes
1/4 cup onions, grated or diced
2 teaspoons lemon juice
1/4 teaspoon ground black pepper
2 large eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dried dill weed
1/2 teaspoon seasoning salt
3/4 cup milk ( skim, 2% or whole)
1 (8 ounce) packages frozen green peas
Directions:
PATTIES: Drain liquid from salmon and reserve for sauce.
Remove bones and skin, and flake salmon.
Mix all patty ingredients together.
Form into 4 patties.
Dip both sides in flour.
In frying pan, heat oil and fry patties over medium heat until lightly browned on both sides- about 10 minutes.
SAUCE: While patties are cooking, place peas in colander and rinse with hot water to defrost.
Drain In saucepan or skillet, melt butter; with whisk, stir in flour.
Gradually whisk in 1/4 cup reserved salmon liquid and milk, whisking to form a creamy sauce.
Add dill, salt and pepper, stirring constantly over medium heat until mixture gently boils and thickens.
Stir in the pea and cook 30 seconds to warm.
Do not cook peas.
Place patties on individual plates and spoon the sauce over.
***Note: If you prefer, you can place the salmon mixture in 4 greased muffin cups and bake at 350 degrees for 25-30 minutes.
If using this method, omit the first two recipe ingredients (oil and flour).
VARIATION: You can substitute lightly steamed fresh asparagus for the peas.
If using asparagus, do not put in sauce.
Place asparagus over salmon patties and spoon sauce over both.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.