salmon Archives - The Midnight Baker

Gourmet Salmon Patties

Judith Hannemann — Tue, 26 Oct 2021 23:00:01 +0000

Taste the difference fresh herbs make in these gourmet salmon patties.

Salmon Patties–Retro Classic

Anything salmon is all the rage now. From grilled to marinated to baked.

Since salmon itself is experiencing a resurgence in popularity, so have good old-fashioned salmon patties. I remember them being popular for a Friday-night dinner way back during the 50s and 60s. The reason being that salmon–and most fish–were pretty cheap back then so they were an economical meal. And canned pink salmon, which is the most widely used variety–was even more budget friendly. Fresh salmon works too. Merely poach it and flake it.

Like meatloaf and pot roast, the recipes are almost infinite. Ask 10 people their recipe and you’ll get 10 different ones. This one is my favorite.

Dress Them Up

These patties can be dressed up in so many ways. They can be catered to individual taste by just changing up some seasonings.

I did this with the addition of some fresh herbs. One thing that pairs so well with salmon is dill. I decided to grow some this year because I was making a lot of half sour pickles. Therefore, I had quite a bit growing and anyone who ever grows dill knows how prolific it is.

Chives were also included because I had a bumper crop of those. Of course you can substitute plain old onion for those, but I chose chives because I had a lot of them but also was looking for something that was easier to manage right after my dental surgery. I didn’t have to “chew” the chives.

Frying Works Best

OK, I know air fryers (affiliate link) are all the rage now–and I absolutely love mine–but I really don’t think it’s the best way to cook salmon patties. I feel the same way about a conventional oven too. Reason is (for me) is that baking or air frying would make them dry. Also since they are rather soft and fragile, flipping them in the air fryer may be a disaster. How you actually cook them is up to you. I prefer frying them in a little oil because it seals them and crisps them.

The Recipe

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Gourmet Salmon Patties

Fresh herbs make a difference!

Prep Time10

Cook Time10

Course: Main, Main Course

Cuisine: American

Keyword: budget meals with canned salmon, retro salmon recipes, salmon patties

Servings: 4

Calories: 347kcal

Author: Judith Hannemann

Ingredients

14 oz can pink salmon or same amount of freshly cooked salmon
2 tbs chives finely chopped
1 tbs fresh dill chopped
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 tbs fresh lemon juice
1 tbs Dijon mustard
1 egg slightly beaten
1/2 tsp salt
1/4 tsp pepper
2 tbs oil

US Customary - Metric

Instructions

Flake the salmon and remove any bones (if using the canned variety).
Mix the salmon and remaining ingredients in a medium bowl.
Divide mixture into 4 equal portions and form patties.
Heat oil in a large skillet (preferably non-stick) over medium heat. Add the patties and cook for about 4 minutes each side or until nicely browned.
Serve with garlic mayonnaise and/or additional lemon wedges

Nutrition

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Salmon Fennel Risotto

Judith Hannemann — Wed, 28 Nov 2018 00:00:57 +0000

A little bit of salmon goes a long way in this tasty risotto flavored with fennel.

Salmon Never Tasted So Good

I really love salmon. However, I like good salmon, such as wild-caught Alaskan. What I really don’t love is the price, which is quite high. Rather than use the farmed variety, which is less expensive, I tend to look for recipes that use salmon more as a condiment. It’s just a thing with me that I don’t care for farmed fish, but if you’re good with it, then by all means use it here too!

This is another recipe that comes from the great Mary Berry. It’s basically the same as hers but I adapted it to American measures and ingredients easily (and cheaper) found here.

You Just Gotta Stir–There’s No Substitute

There’s just no quick way with risotto. If you speed up the procedure, you won’t get that lovely creamy texture.

This is going to take you at least 20 minutes of pot watching and stirring, but the end product is well worth it.

The secret to a good risotto is hot stock ladled in a bit at a time. Then you stir constantly until almost all that liquid is absorbed, and you keep doing that until all the hot stock is gone. Rinse and repeat so to speak.

The best utensil for adding the hot stock is just a standard ladle. Most hold about 6 fluid ounces so it’s the perfect tool for the job. The stock must also be hot. Heat it almost to boiling then reduce the heat to a simmer and keep it on that low heat until the operation is complete.

Fennel Is Delicious

Try it you’ll like it! I mean that. It’s really delicious.

Fennel is also called “anise” in some parts of the country. It has a very mild anise flavor and it’s not overpowering.

If you can only find a large–meaning a baseball-sized–bulb, you use one half of the bulb. I realize it’s not an everyday veg for most people, so what I do is use the other half as a side dish sauteed in butter or raw thinly sliced in a salad.

However, if you’re not all that fond of even a mild anise flavor, then substitute a nice sweet onion–about one cup–sliced.

The Recipe

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Salmon Fennel Risotto

A little bit of salmon goes a long way in this tasty risotto flavored with fennel.

Prep Time15

Cook Time20

Total Time35

Course: Main

Cuisine: Italian

Keyword: risotto recipe, salmon

Servings: 5

Calories: 432kcal

Author: Judith Hannemann

Ingredients

2 1/2 cups chicken stock hot
2 tbs oil
1/2 bulb fennel whole bulb if small
2 cloves garlic finely minced
1 cup arborio rice
1 1/4 cup dry white wine
2/3 cup frozen peas
juice of 1/2 lemon
12 oz salmon filets thinly sliced
3 tbs sour cream
3 sprigs fresh tarragon coarsely chopped -OR- 1/4 tsp dried
2 tbs grated Parmesan cheese
salt and pepper to taste

US Customary - Metric

Instructions

Rinse the frozen peas to remove any frost; drain and set aside.
Place stock in a saucepan and keep warm over a low heat.
Pour the oil into a large skillet over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil.
Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 8 oz stock in the saucepan and the rice is nearly cooked.
Add the peas and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, sour cream, tarragon and Parmesan. Stir and continue to cook until the salmon is opaque.
Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan.

Nutrition

*Adapted from Mary Berry

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Grilled Salmon with Blue Cheee

Judith Hannemann — Thu, 12 Jun 2014 23:00:00 +0000

Grilled Salmon with Blue Cheese

Grilled salmon topped with melted blue cheese. Simple, gourmet and delicious.

I love fish. I know that sounds weird but I do and always have. Reason I don’t eat it much nor feature it here is the cost these days is OUTRAGEOUS. However I do decide to treat myself every now and then.

The fish I love most is salmon. I prefer the steaks and wild-caught, but will take it any way I get it My mother heard of this trick with the blue cheese ages ago. She’d broil the salmon (in the stove not on the grill–you can too if you prefer), then after topping with the crumbled blue cheese, she’d pop it under the broiler for a few minutes until the cheese was bubbly and starting to brown. I have to say that part is the better method when it comes to the cheese. Done on the BBQ grill, it merely melts.

Blue cheese adds a gourmet touch

As far as heat goes on the grill, my Napoleon grill has a built-in thermometer so I know the temp. But if yours doesn’t, you can use the “steamboat” method. Hold your hand about 1-2 inches above the grill grid then you count, “one steamboat, 2 steamboat,” etc. A high grill you have to pull your hand away almost before you finish saying “one steamboat.” A low grill is if you can keep your hand over the fire for 5 steamboats.

I tend to use a grill basket with fish since it’s so fragile and won’t fall apart when you go to turn it. You just flip the basket it’s enclosed in. It’s also good for small food that would fall through the grate and terrific for hot dogs and burgers. I consider it a “must have” BBQ accessory.

Grilled Salmon with Blue Cheese

4 large salmon steaks or filet portions
1/2 cup crumbled blue cheese
salt & pepper
oil for the grill

Rinse salmon under cold water. Pat dry with a paper towel; set aside.

Preheat grill to high heat. I have a thermometer built into my grill so I preheat until it’s 400 degrees F. However, if you don’t have a grill with a built-in thermometer, you can use the “steamboat” method mentioned in the post above.

Salmon on grill

Grill the salmon over high heat for 5 minutes (approximate) each side. Top with blue cheese, reduce grill heat to low, close the lid and continue cooking for 3-5 min or until cheese is melted. FYI cheese will just melt, it will not bubble or brown. If you want the cheese to bubble and brown, you will have to pop it under direct broiler heat for about 3 minutes.

Cheese will just melt on outdoor BBQ. It won’t bubble or brown

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