SALMON PATTIES WITH MUSHROOM SAUCE
The mushroom sauce brings a more elegant presentation to the salmon patty....although I like them by themselves as well! Original recipe posted by Ruthie Grajczyk.
Provided by breezermom
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Salmon Patties:
- Saute green onions and celery in 1 tbsp butter in a skillet over medium-high heat, stirring constantly, until tender. Set aside.
- Remove and discard skin and bones from salmon, if desired. (I usually remove the skin, but crush up the bones to retain the calcium). Combine salmon, reserved green onion mixture, egg, and next 5 ingredients. Shape mixture into 4 patties. (Mixture will be very sticky). Dredge in flour. Cook in 1/4 cup melted butter in a skillet over medium heat 5 minutes on each side or until browned. Serve patties with the warm mushroom sauce.
- Mushroom Sauce:
- Saute mushrooms in butter in a large saucepan over medium-high heat, stirring constantly, until almost tender. Add the minced garlic, and cook 1 minute longer. Remove mushrooms and garlic from the saucepan, reserving drippings in the pan. Reduce the heat to low.
- Add 1 tbsp flour to the drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half, wine, soy sauce, and lemon-pepper seasoning; cook over medium heat, stirring constantly, until thickened and bubbly. Return mushrooms to pany; cook until heated.
Nutrition Facts : Calories 545, Fat 37, SaturatedFat 19.5, Cholesterol 174.7, Sodium 507.6, Carbohydrate 21.9, Fiber 1.8, Sugar 3, Protein 29.7
MUSHROOM SAUCED SALMON PATTIES
This is one of two seafood items that I am not allergic to, so I do make it quite often. My family loves it too. I always serve it with Jasmine or Basmati Rice, it's fragrant buttery flavor is almost irristable. The mushroom sauce made from the juices of the canned salmon really does add a little pizazz & flavor to the dish.
Provided by Rose Mary Mogan
Categories Fish
Time 40m
Number Of Ingredients 13
Steps:
- 1. Drain salmon, SAVE LIQUID. Flake salmon. Discard bones, and skin and set aside. In a large bowl stir together eggs, crackers, dill, onion, red bell pepper,black pepper, and 1 teaspoon garlic powder. Add salmon.
- 2. Mix well. Shape into 8 1/2 inch thick patties.
- 3. In a large nonstick skillet, cook patties in 1 tablespoon butter, about 4 minutes or until brown, turning once. Add more butter if needed.
- 4. In a medium sauce pan combine soup and mushrooms. Stir in 1/3 of reserved salmon liquid more if you like, the remaining 2 tablespoons of butter and garlic powder. Cook and stir over medium heat until hot. If necessary stir in a little milk to make desired consistency.
- 5. Serve patties and sauce over rice. Garnish with parsley if desired. You may also use yellow or white cornmeal instead of saltines if desired.I use whole wheat flour to add a little fiber to this dish.
SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
SALMON WITH LEMON-MUSHROOM SAUCE
The microwave makes this dinner super fast. This elegant entree blends lively flavors with tender, flaky salmon. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place mushrooms and butter in a small microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until mushrooms are tender, stirring twice. Add the lemon juice and seasonings., Place salmon in an 8-in. square microwave-safe dish; top with mushroom mixture. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 24g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 290mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
EASY SALMON PATTIES W/ CREAM SAUCE
These are the best I've ever eaten .. and they are quick.
Provided by Mary Lee
Categories Fish
Time 40m
Number Of Ingredients 11
Steps:
- 1. Begin by adding salmon in large bowl and breaking up with fork until fine . Add all ingredients one by one mixing well.
- 2. Form 5 patties
- 3. Add 3 tbs cooking oil to skillet .. once hot .. add patties ... fry until both side are a nice crisp brown .. remove from skillet .. set aside.
- 4. In separate pan add can of cream of celery or mushroom soup using only 2/3 can of milk .. heat until soup begins to bubble .. turn off heat. Spoon over patties .
- 5. Optional: lay 1/4 cheese slice over hot patties.
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