As a kid, I remember my Tita (that’s Aunt for those who do not speak Tagalog) often made Salmon Patties on Fridays. Unlike mine, hers were served like a burger and were very delicious. One of my favorite things about visiting my Tita (besides hanging out with all my cousins) was having Salmon Patties for lunch. Let me tell you, the Salmon Patties beat the heck out of Mom’s Friday Fish Sticks!
As an adult, I often served Salmon Patties for Hubby and I on Fridays – made with an easy Newburg Sauce. The sauce was from a mix, and simply elevated the patties from ordinary Friday to spectacular Fancy Friday. It’s been a while since I served up Salmon Patties. The biggest reason I stopped was the Newburg Sauce. Once upon a time, way back in the stone age, I used a mix that was put out by Knorr and was the absolute bomb! So easy and so subtle – complimenting the salmon perfectly. It’s been years since Knorr discontinued the mix (haven’t a clue why) and so the search began for a replacement sauce. No other company has stepped in to fill the void and thus far every recipe I’ve tried over-powers the salmon or doesn’t hit the mark. So here we go again . . . trying something different. Thus far, this is the closest I’ve found to Knorr’s mix – and the color is right . . .
1 can (16 ounces) salmon
1 small onion, finely grated
2 tablespoons minced fresh parsley
ground black pepper, to taste
2 large eggs, well beaten
1 to 1½ cups fine dry bread crumbs
3 tablespoons butter
Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible).
Mix in grated onion, parsley and pepper.
In a bowl, beat eggs. Add beaten eggs to the salmon mixture.
Add enough bread crumbs, about 1/2 to 3/4 cup, to bind salmon enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs.
In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side. Keep warm until ready to plate.
Simple Sherry and Cream Newburg Sauce
4 ounces salted butter (1 stick)
3 Shallots, finely minced
4 tablespoons dry sherry
2 cups Light cream
2 jumbo egg yolks
4 tablespoons tomato paste
1 teaspoon Old Bay Seasoning
In a 1-quart measuring container, using a stick blender, combine cream, yolks, tomato paste and Old Bay until smooth and pink
Mince the shallots as directed. In a 2-quart saucepan over low heat, melt the butter. Add shallots and adjust heat to saute, until shallots are translucent, about 2-3 minutes. Add sherry and continue to cook about 2-3 more minutes. Turn heat off.
Stir in a small, 1/4-1/2 cup of the cream mixture. After that small amount is thoroughly stirred in, switch from using a spoon to a whisk and slowly drizzle in the rest of the cream mixture, whisking constantly. Over medium heat, whisking constantly (do not stop for any reason), bring the mixture to the point where if you do stop for 1-2 seconds, it is simmering. This will take about 3 additional minutes.
Remove from heat, cover and set aside.
Confession Time: When it came time to snap a few pictures, I discovered my camera’s battery was dead – as well as the two back up batteries. Really? You had to be kidding me!! Rather than dump the post, I “borrowed” some shots from the internet. Guess I’ll be charging batteries tonight . . .