I was supposed to make these delicious Salmon Burgers Tuesday night, but I got all caught up in my civic duty and didn't have time, so they got shuffled to Wednesday night. I had been craving them for awhile, so I'm glad that I finally added them to the menu. This recipe makes 4, and I cook 2 and freeze the other 2 so I'll get to have them again real soon. I can't remember where I got this recipe at all. It's one of the first one's I tried when we started eating a bit better. At the time I had just scoured the interwebs for recipes, not paying much attention to where they were coming from. That was before I even had the idea to have a cooking blog. In fact, that search for recipes is what lead to my discovery of a lot of the food blogs I still read today. Anyway, I've got no idea where this one came from, but it's a keeper for sure. I served it with one of my favorite sides, Black Eyed Pea Salad. This dish is easy to throw together and has a great kick to it.
16 oz. canned salmon, drained, cleaned and flaked
1/2 cup finely shredded cheddar cheese
1/3 cup fine, dry, unseasoned bread crumbs
1/4 cup chopped celery
1/4 cup mayonnaise
2 tablespoons chopped green onion
1/2 teaspoon prepared mustard
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
- In a medium bowl, combine all ingredients until well mixed. Divide into 4 equal parts and form 1/2" thick patties. Preheat a generously greased skillet on medium-high heat.
- Cook 8-10 minutes or until browned, turning them after 4-5 minutes.
- To freeze extra patties: place on waxed paper on baking sheet and flash freeze for at least 30 minutes. Then transfer to freezer bag or air-tight container and replace in freezer.
Recipe from Everyday Food; Serves 4
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1 can black eyed peas, drained and rinsed
1 10 oz. package frozen corn, thawed
1 red bell pepper, ribs and seeds removed, finely diced
2 scallions, thinly sliced
Coarse salt and ground pepper
- In a medium bowl, whisk mustard, vinegar and oil. Add all vegetables. Season with salt and pepper, toss to combine. Serve room temperature or slightly chilled.