This is one of my favorite quick meals. I keep canned salmon in the pantry, so I always have it as a back up. It’s great for those days that I forget to set out meat to thaw or that I just can’t get my act together, not that I ever have one of those . . .
Okay, so yeah, the truth is, I don’t have nearly enough of these quick recipes in my repertoire. So my family eats this A LOT.
It’s also a good way to get wild salmon into your diet without breaking the bank.
The fillers in the recipe are all optional. If I don’t have something on hand, I do without.
Throw a fresh veggie in a pot, steam some rice, and dinner is served!
NOTE: Often canned salmon comes with bones and skin. You have to go through it and remove the biggest pieces. Or, you can find canned salmon without bones and skin at Trader Joes.
- 3 cans (6 oz or thereabouts) salmon
- ¼ cup red pepper, small diced
- ¼ cup onion, small diced
- 1 egg
- ½ cup gluten free bread crumbs (if you can’t buy them, they’re easy to make from stale gluten free bread)
- 1 Tbs Worcestershire sauce
- ¼ cup shredded cheddar
- 2 Tbsp chopped fresh parsley (or 1 tsp dried)
- 2 Tbsp gluten-free all purpose flour or brown rice flour
- ¼ cup butter
- 3 Tbsp olive oil
- Saute onion and red pepper in olive oil/butter. Let it cool.
- Combine salmon, egg, bread crumbs, sauce, cheese, parsley, salt and pepper.
- Add onion and red pepper and mix well.
- Form the mixture into six patties, coat with the flour and chill for 20 minutes. (The chilling is important. Otherwise they fall apart.)
- Heat butter and olive oil in skillet on med-high heat and cook patties until browned on both sides and cooked through, about 10 minutes.
- Drain on paper towels and serve with veggie.