Tasty Canned Salmon Recipes

Canned salmon is one thing which is commonly missed by many people. That is unlucky since it has an excellent taste and is really straightforward to work with. It's also much simpler for you to store for prolonged periods of time. Salmon itself is extremely rich in nutrients particularly Omega three fatty acids that can help keep your cardiovascular system in top condition.

This recipe could also be completely different than other salmon patty recipes. These are much moister and it makes use of cornmeal as an alternative choice to breadcrumbs. It also has a somewhat unusual flavor because it does not use green onion. Using common onion is a great option especially in case you are not somebody who enjoys the flavour of green onion.

As someone who isn't a fan of breading, I recognize the fact that these patties are not breaded after they're shaped. They are additionally not chilled if they're being used straight away though they can be if you realize that you're making them to use down the road. Not like other patties, these are inclined to end up equally well if they are made ahead and reheated as they do not dry out as much during the cooking process.

Ingredients:

One 14 ¾ ounce can of salmon
3 tablespoons light mayonnaise lower in calories and fats)
¼ c. finely chopped yellow onion
¼ c. flour (all purpose)
¼ c. cornmeal
1 lg egg beaten lightly
Vegetable oil (for cooking patties)

Drain can of salmon thoroughly. Transfer to mixing bowl and flake roughly using a fork.

Combine beaten egg, mayonnaise, cornmeal, flour, onion and egg. Add to salmon.

Proceed mixing until you've a mix that's smooth in texture and that has been mixed as evenly as possible.

Use ¼ to 1/|3 cup of salmon mixture per patty. Form into ball after which press. Flatten patty till it takes on the desired thickness. Use cookie sheet, set pressed patties aside till they're all ready to cook.

Use a skillet over medium heat to cook patties. Vegetable oil ought to be positioned in chilly skillet and heated. Cook patties in small batches. Cook every patty till it has browned on every side. Patties should not become dark in color. It is best to just flip patties once throughout cooking process.

These patties reheat well which suggests you can make them ahead of a celebration or different event. Not like different patties these don't dry out primarily due to the presence of mayonnaise within the mixture.

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