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Tuesday, July 5, 2016

Canned Salmon Makes a Quick Meal

Janet Groene’s
Salmon Pancakes with Dill Dip

    Canned salmon is one of the most important back-up foods in the RV pantry. Make it into chowder, salmon loaf, salmon salad or these hot,crusty cakes.
   
2 eggs

1/4 teaspoon each salt, pepper
16-ounce can salmon, drained

1/2 cup finely chopped celery
1/4 cup finely chopped onion
Panko, cracker crumbs or bread crumbs
Oil for frying
    In a bowl, whisk eggs with salt and pepper. Add salmon and use a fork to mash bones. Stir in celery and onion. Stir in crumbs one tablespoon at a time just until mixture is thick enough to form into loose patties. They will firm up as they cook.
    Fry in hot oil until golden on both sides. Serve with dipping sauce. Serves 2 to 4.
Dill Dip
8-ounce carton lemon flavored yogurt (not Greek style)
1 tablespoon Dijon style mustard
1 teaspoon dried dill weed
1/8 teaspoon cayenne pepper (optional)   
    Whisk together and serve with salmon pancakes.


See more of Janet Groene’s shortcut recipes at http://www.CampandRVCook.blogspot.com

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