Terri There are some staples you should keep on hand all the time. One of those is cans of salmon. Salmon is perfect when you need a quick meal. There are times when we all simply forget to take something out for dinner. Salmon is also a great choice when you are camping and cooking over a campfire.
Salmon can be served with just about anything. If you can imagine it, you can mix it.
Making salmon is also a great way to get in your seafood twice a week. Fresh salmon is always best but it’s not often available in every area. Canned salmon is the perfect alternative. It doesn’t take up room in your freezer and during electricity outage during severe weather, you can simply open a can and cook it over a grill or fire pit.
Having a small porch size grill is also a must-have for weather-related disasters. You can check out my post on how to make a D.I.Y. grill when you’re in a bind and need a grill.
Let’s move along to the salmon and veggie patty recipe.
Ingredients
- Can of salmon
- Cornmeal
- Flour
- Egg
- Fresh parsley
- Bell peppers
- Onions
- Johnnys Garlic Spread
- Olive oil
- Butter
- Salt & pepper
Directions
Cut and dice peppers and onions and cut up parsley. You can use 1 large green pepper, or 2 small peppers from red, orange or yellow.
Sprinkle a dash of Johnny’s Garlic Spread and a little salt and pepper to taste.
Melt 4 teaspoons of butter in a frying pan. Then add the above ingredients and simmer on low until onions are translucent.
While that is cooking on low, debone salmon.
Add 1 heaping teaspoon of cornmeal and flour, and an egg to the salmon. Add a little bit of salt and pepper. Stir and drain vegetables.
Add the vegetables to the salmon mixture and refrigerate for 30 to 45 minutes. This helps the salmon hold it’s shape better.
Heat olive oil in a frying pan and add salmon patties. Turn as needed.
Drain and serve.
Have you ever eaten salmon patties before?