Salmon Burgers

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.

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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.

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I wasn’t willing to go shopping either, so what was in the fridge, freezer, and pantry was what was on offer.

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Happily, there were also several cans of Sockeye salmon lurking in the cupboard as well, and so, SALMON BURGERS for lunch.

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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?)

Ingredients

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 egg
1/2 cup fresh bread crumbs
Olive oil

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.

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Susan Written by:

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