Salmon Patties And Creamed Peas Recipes

TRIXIE'S SALMON PATTIES WITH CREAMED PEAS

Steps:

• In a medium mixing bowl combine all salmon patty ingredients.
• Using your hands, mix well and shape into 8 patties.
• In a large fry pan, melt butter and oil over medium heat until hot.
• Add patties and saute 2 minutes per side, or until crisp and well browned.
• Hold in a warm oven while preparing creamed peas.
• In a medium sauce pan over medium heat, melt butter.
• Add flour and cook, stirring constantly, for one minute.
• Gradually add milk or half& half while whisking to prevent lumps.
• Cook until the sauce bubbles and thickens.
• Add the thawed, drained peas and stir until peas are hot.
• Serve two patties per serving, topped with the creamed peas.

SALMON PATTIES IN CREAMED PEAS

Steps:

• 1. It is best to make the creamed peas first; so that it's ready to pour over the salmon patties when done-the patties take very little time to fry.
• 2. For creamed peas: Melt the butter in a small pan and stir in the flour and seasonings. Gradually stir in the half and half, using a whisk to prevent lumps. Heat, whisking until sauce begins to thicken. Add drained baby peas and gently stir with a spoon. Stir often as it continues to heat and thicken. Remove from heat when it is finished.
• 3. To Prepare Salmon Patties: Break up the salmon in a shallow bowl and mix with remaining salmon ingredients. Sprinkle a piece of waxed paper generously with flour/panko mixture. Shape salmon into 4-6 patties and carefully dredge both sides with flour/panko.
• 4. Preheat skillet until hot-but not hot enough to burn the butter when added-and add butter to pan. As soon as it is melted place salmon patties into the hot,melted butter. Fry until golden on bottom then carefully flip and continue to fry until brown on bottom.
• 5. Remove from pan and plate; pour creamed pea sauce over patties. Enjoy your dinner! I usually start with a mixed green salad and fresh fruit for dessert.

SALMON PATTIES WITH CREAMED PEAS

Steps:

• PATTIES: Drain liquid from salmon and reserve for sauce.
• Remove bones and skin, and flake salmon.
• Mix all patty ingredients together.
• Form into 4 patties.
• Dip both sides in flour.
• In frying pan, heat oil and fry patties over medium heat until lightly browned on both sides- about 10 minutes.
• SAUCE: While patties are cooking, place peas in colander and rinse with hot water to defrost.
• Drain In saucepan or skillet, melt butter; with whisk, stir in flour.
• Gradually whisk in 1/4 cup reserved salmon liquid and milk, whisking to form a creamy sauce.
• Add dill, salt and pepper, stirring constantly over medium heat until mixture gently boils and thickens.
• Stir in the pea and cook 30 seconds to warm.
• Do not cook peas.
• Place patties on individual plates and spoon the sauce over.
• ***Note: If you prefer, you can place the salmon mixture in 4 greased muffin cups and bake at 350 degrees for 25-30 minutes.
• If using this method, omit the first two recipe ingredients (oil and flour).
• VARIATION: You can substitute lightly steamed fresh asparagus for the peas.
• If using asparagus, do not put in sauce.
• Place asparagus over salmon patties and spoon sauce over both.

CREAMED SALMON AND PEAS

Steps:

• Melt butter in a large pan, add flour and cook over medium heat until light brown and pasty (1-2 minutes).
• Slowly add milk and whisk until all flour bits are broken up. Continue to whisk while milk comes to a boil and thickens, and add salt and pepper to taste.
• When cream sauce is slightly thickened, add salmon and peas and continue to cook until sauce is thickened up and the salmon and peas are heated through. Stir in lemon juice and dill.
• Serve over hot white rice, toasted bread, a hot biscuit or puff pastry.

CREAMED SALMON ON TOAST

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
• Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

CRISPY FRIED SALMON PATTIES & CREAMY CREAMED PEAS

Steps:

• 1. EMPTY CAN SALMON LIGUID AND ALL IN BOWL, ADD ALL OTHER INGREDIENTS LIGHTLY MIX TOGETHER, TILL YOU CAN FORM BALL AND MAKE PATTY IN YOUR HAND, FRY TILL GOLDEN BROWN ON EACH SIDE THIS RECIPE CAN BE DOUBLED EASYILY, I NEVER HAVE ENOUGH, GRANDKIDS EATING THEM AS I FRY OR GONE BY NEXT DAY, THEY LOVE TO EAT THEM COLD.
• 2. FOR CREAMED PEAS......MELT BUTTER IN SAUCE PAN, ADD FLOUR AND STIR TILL SMOOTH CREAMY PASTE, DO NOT BURN OR BROWN, WE WANT A LIGHT COLOR REAUX, JUST ENOUGH TO COOK FLOUR TASTE OFF, THEN ADD MILK, WISKING OR STIRRING THE WHOLE TIME...AS IT COMES TO BOIL, IT WILL THICKEN, ADD MORE MILK IF NEEDED OR TILL CONSISTENCY YOU LIKE...THEN ADD THE WHOLE BAG PEAS, AND LOWER HEAT AND SIMMER TILL PEAS TENDER...WONT TAKE LONG....SERVE ALONG SIDE THE SALMON PATTIES OR TUNA PATTIES.
• 3. EITHER OF THESE RECIPES CAN BE DOUBLED EASYILY, I NEVER HAVE ENOUGH, GRANDKIDS EATING THEM AS I FRY OR GONE BY NEXT DAY, THEY LOVE TO EAT THEM COLD....AND I JUST CANT GET ENOUGH OF THOSE CREAMED PEAS.