MUSHROOM SAUCED SALMON PATTIES

MUSHROOM SAUCED SALMON PATTIES image

Provided by Rose Mary Mogan

Categories Fish

Time 40m

Number Of Ingredients 13

1 can(s) 15 oz. red or pink salmon
2 large eggs, beaten
1/2 c crushed saltine or whole wheat flour
1/3 c finely chopped onion
1/2 tsp dill
1/4 tsp black pepper
2 tsp garlic powder, divided
3 Tbsp butter
1 can(s) `10 3/4 oz. can cream of celery or cream of mushroom soup
1 can(s) 4 oz. mushrooms, drained
milk, optional
1 medium bell pepper, chopped
2 c hot cooked rice

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.