Gluten Free Salmon Patties

This time of year we eat all the canned goods we stocked up on in the Spring. We stock our pantry in preparation for the summer hurricane season. Then in Autumn we eat the canned goods so they don't get too far out of date. I looked in the cabinet and saw some canned salmon and thought about making some salmon patties. I can't even remember the last time I had salmon patties, probably when my mom made them when I was a kid. The good thing about canned salmon is it's usually taken directly to the canning plant and the salmon is cooked in the can with the skin and bones so nutritious elements aren't lost. Watch the ads sometimes there are sales on canned salmon, like two for  one price.

one - 14 oz can of wild caught pink salmon
half a shallot chopped fine (save other half for the next meal)
one inch square fresh ginger chopped fine
one cubanelle pepper chopped medium fine
(can substitute 1/2 bell pepper)
one half cup cilantro chopped fine (can leave out if you wish)
pepper (no need to add salt as it's added to canned salmon)
1/2 teaspoon dried dill
one organic egg beaten slightly
1/4 cup gluten free, wheat free tempura batter mix
(can substitute gluten free bread crumbs - I was out)

I opened the can of salmon and drain it only slightly, leaving some of the fish oil which contains lots of nutrients. I break up the fish with a spoon or fork and set it aside. I sauteed the shallot and ginger till soft in a teaspoon of butter to which I added a little olive oil so the butter wouldn't burn. Then I toss in the chopped cubanelle pepper, you can substitute a small bell pepper any color you like. When the peppers are softened slightly I remove pan from heat and toss it all in the bowl with the salmon leaving behind any oil or butter in pan.

I add the cilantro and spices and lightly beaten egg and fold together trying not to mush up the salmon too much. Then I sprinkle the tempura batter over the top and lightly fold it in. The egg and the tempura batter mix are to bind the salmon meat together to better form the patties. I form the patties with my hand into 2.5 to 3 inch patties, not too thick. You should be able to get six patties from a can.

I add another pat of butter and a little olive oil into the same frying pan and heat on medium and then gently place the patties in the heated pan and cook on one side till nice and brown and then flip and heat on other side till brown. I flip the patties over gently and I use another utensil to hold the edge so as not to break the patty apart. I cover the pan for part of the time to be sure the egg in the patties is cooked thoroughly.

I served the salmon patties with some cucumber slices sprinkled with some dill and some fresh strawberries. Look the cucumbers are almost the exact color of the plate. I should call that color cool cucumber. Ha. The patties were really good. Gary said these were the best salmon patties he ever had. Of course he hasn't had them since he was kid either and memories fade. I think you'll want seconds, we did. Ha. It doesn't hurt to have a supply of canned goods in the pantry for rainy or snowy days or for when you just don't want to make a trip to the grocery store. Everything in the kiln was ok so need to think about which glazes to use on the pieces without underglaze. Thanks for reading and for all your comments.