Recipes for Shabbat

Salmon

Canned salmon is an excellent source of protein, vitamins and minerals. Much of salmon’s popularity is due to its mild flavor, easy preparation, availability and reasonable price. Generally speaking, there isn’t much of a difference in the health benefits of using fresh or canned salmon. The calories, fat grams and polyunsaturated fat (mostly omega-3s) levels are about the same. The one of the differences you will find, however, is the sodium (salt) levels. Canned salmons salt content, depending on the brand, can be a little higher.

The choice of what kind of canned salmon to use depends on your plans for it. The lighter colored varieties like Pink and Chum are the most economical for soups, casseroles and patties, while the deep Red (Sockeye) salmon has more eye appeal and is often used in salads or right out of the can.

The big question everyone asks about canned salmon is what to do about the bones. Some people prefer to pick them out. Some just grind them up along with the rest of the fish. Both solutions are fine. The small amount of bones and skin that usually accompany the canned salmon are completely edible and a source of calcium and omega-3 fatty acids. If they won’t detract from the final presentation simply blend the skin and bones with the salmon and other ingredients.

While the following recipes for salmon patties and croquettes (a fancy name for patties) are all fairly similar the subtle differences in ingredients and preparation make each one uniquely delicious and a guaranteed new family favorite.

FAST SALMON PATTIES

In a bowl, combine salmon (you can even add the soft bones; they’re nutritious); enough cracker crumbs to hold everything together; the egg; onion; parsley; and salt and pepper to taste. Mix well. Form patties and sauté them in a small amount of oil on both sides.

ORANGE SALMON PATTIES (dairy)

In a bowl combine the oranges, onion, salmon, breadcrumbs, Worcestershire sauce and salt and pepper. Mix well. Shape the mixture into 8 patties. Heat the oil in a large skillet. Saute patties in hot oil over medium heat until golden brown on one side. Turn and brown on second side. Serve with Orange Sauce. Orange

Sauce: In a bowl combine the yogurt and frozen orange juice concentrate. Mix until smooth. Serve at room temperature or warmed slightly. Makes 8 patties.

SALMON CROQUETTES

Croquette is just a fancy name for patties. This recipe will give you a thick dough like consistency to work with.

Combine all the ingredients in a large bowl and mix together. Mold the dough-like mix that you end up with into patties (like thick homemade hamburgers).

Preheat the oiled pan over medium heat. Slip the patties into the pan, fitting as many as you can but leaving room to turn them. Cook until medium brown on one side, then turn over and do the same to the other side. Makes 4 patties.

POTATO SALMON POPPERS
I serve them as snacks, sandwiches, or as dinner with rice and a veggie on the side. Personally I like to dip them in horseradish and snack away!!

In a medium bowl combine the salmon, eggs, garlic seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.

Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned. Makes approx. 10 patties and serves 5.

SALMON PATTIES WITH MUSTARD SAUCE (dairy)

In a mixing bowl combine the mayonnaise, mustard, pepper sauce, soy sauce and curry powder. Cover and refrigerate until ready to serve. Wash the onions and parsley and pat them dry. Remove large stems from parsley and place in food processor. Remove ends from green onions and cut in half. Place in food processor. Process 10 seconds, or until coarsely chopped. Crumble the crackers while you add them to the running food processor. Stop the processor and add salmon, pimientos and eggs. Process for 10 seconds, scrape down sides and process additional 10 seconds. Remove mixture from food processor and form into four 1/2-inch thick patties. Coat pan with cooking spray and heat it. Place patties in pan and coat the top of the patties with cooking spray. Cover and cook 8-10 minutes, or until golden brown, turning often to cook evenly. Serve with mustard sauce. Makes 4 patties.

HAWAIIAN SALMON PATTIES

In a skillet sauté the onion and carrot until it is soft. Place the onions and carrot in a bowl and let the mixture cool to room temp. Add the egg, mashed potato, salmon, salt and pepper to the cooked onion mixture. Add enough bread crumbs to hold mixture together. Cover and chill.. Shape the mixture into patties and place on cookie sheet. Top each patty with a slice of pineapple. Bake for 30 minutes. Makes 4 to 6 patties depending on the size.

Tip: If you’d rather pan fry the patties coat them with flour and fry them in a 2 or 3 tablespoons of oil until golden on each side. When they are done, place a pineapple ring on top of each patty and serve.

HORSERADISH-DILL SAUCE (dairy)

Combine all the ingredients in a bowl and whisk them together. Makes 1 cup.

SALMON AND BROWN RICE BURGERS

Place fish in mixing bowl. Coat small skillet generously with cooking spray. Sauté onion until soft, 4 minutes. Add to salmon. Add rice, bread crumbs, basil, egg, lemon juice, black pepper, and cayenne. Using fork, mix until ingredients are well combined. Divide salmon mixture into four parts, forming each into 3-inch by 3/4-inch burger. Salmon Burgers can be made ahead up to this point and refrigerated, covered with plastic wrap on plate, for up to 4 hours.

Heat 2 teaspoons of the oil in medium, non-stick skillet. Cook burgers until well-browned, about 4 minutes. Turn and add remaining oil, lifting burgers gently so it can coat pan. Cook until burgers are well-browned, about 3 minutes. Serve immediately. Serves 4.

ALASKA SALMON POTATO CAKES

Drain the salmon and break into chunks. Set it aside. In a bowl combine the potatoes, egg whites and parsley. Mix until smooth and well combined. Gently fold in the salmon and green onions. Heat oil in a large skillet over medium high heat. Form the salmon mixture into 1/4 cup patties, coat them with bread crumbs and fry for 2 to 3 minutes on each side, or until they are golden brown. Serve immediately with Horseradish-Dill Sauce. Serves 4.