Canned meats totally and utterly freak me out. Seriously, they do. My husband happily enjoys canned tuna and chicken, but I cringe at the site of the stuff. However, when I saw a food magazine that I like tout the wonderful ease of using canned salmon, I was intrigued and bought a can. Naturally, it sat in my cupboard for months … completely unused.
Then, a week or so ago, I saw a post on The Perfect Pantry about Lydia’s Salmon Croquettes and I was totally intrigued all over again.
When I developed this recipe, I decided to make it devoid of breadcrumbs, betting that the egg would be enough of a binder — it was. The sweet red pepper bits and garlic make this a really dreamy combination.
From Will’s cleaned plate and Paige’s devouring, I would say this was a big SCORE!
Honestly, the portion size here isn’t huge — but with a big salad or maybe some rice and veggies, it’s just perfect for a light spring or summer dinner. Another good one to try? My Tuna Cakes. They won’t disappoint.
- 2 7.5- oz cans salmon drained, flaked and picked over to remove any large pieces of bone
- 2 eggs beaten
- 2 cloves garlic minced
- zest of 1 lemon
- 1/4 cup finely chopped red bell pepper
- 1 tsp black pepper
- sea salt
- 2-3 tbsp olive oil
Combine the salmon, eggs, garlic, lemon zest, red bell pepper, pepper and salt in a bowl. Stir well.
Heat the olive in a large skillet over medium heat.
Divide the salmon mixture into eight equal portions. Gently pat each portion into a patty and drop into the skillet.
Cook for 4-5 minutes per side, until cooked through. Patties will be browned nicely.