During my sewing hiatus, (See An Apron) meals were less than planned affairs. No cookbook was cracked open whilst there was sewing to be done.
My mother, a seamstress, always used to say, You can’t cook and sew at the same time. She was so right.
So I sewed.
I wasn’t willing to go shopping either, so what was in the fridge, freezer, and pantry was what was on offer.
Happily, there were also several cans of Sockeye salmon lurking in the cupboard as well, and so, SALMON BURGERS for lunch.
This recipe has a lot going for it: it’s easy, quick, good for you, and ridiculously delicious. It comes from Jenny Jones (anyone else remember her talk show?)
One 7.5 ounce can red salmon, drained
1/4 cup finely diced onion (or scallions)
1/4 cup finely diced red pepper (or celery)
1 Tablespoon chopped fresh parsley
1/2 cup fresh bread crumbs
Place drained salmon in a bowl and mash with a fork.
Mix with onion, red pepper, parsley, egg, and crumbs.
Shape into four patties.
Heat oil in a pan over medium heat and cook patties for about 5 minutes until browned and cooked through, turning once.
Served on buns or bagels, with a glass of rosé for the deserving dressmaker.