HURRICANE MATTHEW-READY #SALMON FRITTERS

I wasn’t going let Hurricane Matthew or any force of nature cramp my culinary plan. With the fear of the electricity going out, I had to dice and mix with a rapid beat. I had the perfect dish in mind, salmon fritters.

Thanks to my stash of hurricane canned goods, I was able to whip up an omega delight. After all, I needed to get my heart-healthy dose during such stressful times. Made a crispy and delicious serving of salmon fritters with a side of garlic spinach.

I was over the moon for my dish. And, what do you know? I was able to dodge the blows of Hurricane Matthew. He decided to make a north-eastern shift. Oh, I was super-happy!

 

 

WILD ALASKAN SALMON FROM MY PANTRY #SALMON PATTIES

Didn’t have to venture on high seas and contend with choppy and perilous waves to get my wild Alaskan salmon to my kitchen. Thanks to those hard-working fisher men/women, I was able to fetch a can of this omega food in my hands.

I had the perfect plan. Decided to make a few salmon patties to crave the hunger within. Drained canned salmon and added a few other ingredients:

  • egg (1)
  • Panko bread crumbs (1/4 cup)
  • finely chopped onions
  • capers/olives (optional)
  • paprika
  • pinch of salt and sprinkle black pepper
  • olive and canola oil for frying
  • fresh lime juice

After combining all ingredients, eight patties were made.

SALMON PATTIES FOR PAN FRYING
SALMON PATTIES FOR PAN FRYING

Patties were pan fried in a combination of  canola/olive oil under low to medium heat until warmed and cooked on the interior and brown and flaky on the outside. Salmon patties were topped with a dollop of sour cream and finely chopped scallion.