File image of Kal Kamyszek.
SALMON PADDIES WITH CREAMED PEAS
This is a dish that was a staple in our home during Lent when I was growing up and also something I made for my own family. It's easy to do and quite economical to feed a family of four or more. You can always squeeze out another serving!
1 can Red Sockeye Salmon (don't use pink)
2 slices of bread
(Flour & Butter)
1 or 2 Eggs-beaten
Garlic Powder - a dash or two
Salt & Pepper
Dill Weed??????? Maybe a little
Break or cut up the bread into little pieces and put into a small bowl; pour enough milk on just to make it wet. Let it sit until you assemble the remaining ingredients.
Open the can of Salmon and put into a medium bowl, juice & all. Break it up with a fork. Add some Onion, Eggs, Garlic Powder, Salt & Pepper to taste and some Dill Weed. Mix together with the Salmon.
Squeeze the milk out of the Bread and add to the Salmon mixture until incorporated.
I use an electric skillet for this recipe because of the even heat. Spray the pan or put a tablespoon or so of oil in the pan heated to 325. Form the Salmon mixture into paddies and place in the pan. Cook for a minute or two on each side. Keep warm on a plate in the oven till serving time. You can serve these on a bun also with some tartar sauce.
Melt a couple tablespoons of Butter in a sauce pan. Add a heaping tablespoon of flour to the butter and cook for a minute or so. Add the milk and cook slowly over med heat until the milk thickens some. Add the thawed peas and salt & pepper to taste, just till heated through. Do NOT boil. Spoon over paddies when serving.