Thursday, April 22, 2010

Salmon Patties and Broccoli

I made pan-roasted broccoli and salmon patties with cheese sauce for our supper.  The meal tasted great but made the kitchen smell awful- fish and broccoli are both pretty stinky foods.

I based the recipe for salmon patties on one in Better Homes and Gardens New Cook Book.  The patties are easily made with basic pantry staples and taste awesome.  I think my favorite part is the cheese sauce.  The first time I made them, I was wary of cheese on salmon.  But, the combination is really good.  The cheese sauce also went really well on the broccoli.  

The recipe only makes three patties, so double or triple it if you are cooking for more than two people.

1 egg white, beaten
2 Tab milk
1/2 tsp dried dill
1 73/4 oz can flaked boneless skinless salmon, drained
1/4 cup crushed wheat crackers (I used wheat thins)
1 Tab canola oil
1 Tab butter
2 tsp milk
1/2 cup shredded cheddar cheese

In a medium bowl combine the egg white, milk, dill, and 1/8 tsp pepper.  Add salmon and crackers.  Mix well.  Form mixture into 3 patties.  In a large skillet, cook patties in hot oil over medium-low heat about 6 minutes, or until golden brown, turning once.  Transfer to a serving platter and keep warm.
For cheese sauce:  in a small pan, melt butter.  Stir in flour and a dash of pepper.  Add milk all at once.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir 1 more minute.  Remove from heat and stir in cheese until melted.  Serve with patties.

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