The Top Ten Countdown: Number 3

The third most popular recipe on Margaret's Morsels is Baked Salmon Patties.  This recipe is a healthy alternative to the traditional fried version.

© Margaret's Morsels

Baked not Fried

It's the beginning of a new year which means a fresh start; a clean slate; a "do over" so to speak.  It's also a time to reflect and make resolutions.  For many people, the resolution is to eat healthier.  If that's your resolution, or you're just looking for a new recipe to try, I've got a great recipe to share.


My mother fixed fried salmon patties, also known as salmon croquettes, at least once a month.  They were good, but not something I was interested in cooking when I moved away from home.  I liked the salmon patties, but I didn't like to fry food then and I don't like to fry food now either.  As far as I was concerned, salmon patties were a thing of the past, something to be enjoyed only when visiting my mother.


About 15 years ago, I found a recipe for Baked Salmon Patties.  The recipe doesn't use the same ingredients that my mother did, but they taste just as good and are healthier since they are baked not fried.  My husband loves them so I always double the recipe.  If I don't, there's not enough left over for another night!


The recipe calls for one 14 3/4 ounce can of salmon, but I substitute two 5 ounce cans of skinless, boneless salmon.  If you use the larger can, you'll need to remove the skin and bones.  That's not something I enjoy doing so I'm willing to pay extra for the task to be done for me.

In addition to salmon, the recipe uses an egg, milk, seasonings and, to bind everything together, fresh bread crumbs.  Fresh bread crumbs and dried bread crumbs are two different things and cannot be used interchangeably.  Fresh bread crumbs are made with slices of bread straight from the package.  Dried bread crumbs, on the other hand, are made from slices of bread that have been baked in the oven until dried and lightly browned.


You can make fresh bread crumbs with a blender or food processor, but I like to make them in a mini food chopper.  Since the mini food chopper is smaller, I can only process one piece of bread at a time.  I tear up the piece of bread, place it in the bowl of the food chopper and process it until it's fine crumbs.  Two slices of bread make approximately one cup of bread crumbs.  If I'm doubling the recipe, I use four slices of bread.

One slice of bread before being processed.

The bread after being processed.

To save time, I mix up the ingredients early in the day and store the covered container in the refrigerator until I'm ready to cook supper.

  

Unlike my mother's salmon patties that had to be shaped by hand, these salmon patties are baked in a muffin pan.  To ensure that each patty is the same size, I use a cookie scoop to measure the mixture, but you can use a 1/4 cup measuring cup instead.  This recipe makes eight salmon patties which means a 12-cup pan has four empty cups.  To prevent the pan from warping, put an ice cube in each empty cup before putting the pan in the oven.

A double batch of salmon patties.  Notice the ice

cubes in the empty cups.

The pan didn't warp.

I always serve the salmon patties with a package of long grain and wild rice and a vegetable.  Check my blog Friday to find a vegetable recipe that goes great with the salmon patties and is good for you too!

Baked Salmon Patties

4 Servings

1 (14 3/4 oz.) can pink salmon, drained, skin and bones removed or 2 (5 oz.) cans skinless, boneless salmon, drained

3/4 cup milk

1 cup fresh bread crumbs

1 egg, beaten

1 tsp. dried minced onion

1/4 tsp. salt

1/8 tsp. pepper

Combine all ingredients; mix well.  Spoon into 8 greased muffin cups, using 1/4 cup in each.  Bake at 350° for 45 minutes or until browned.

© Margaret's Morsels

Hey Mom, What's for Supper?

I have days when my well laid plans fall apart faster than an ice cube in boiling water.  I've got a deadline for work, my son needs to be picked up at school, the repairman that was supposed to be here between 10:00 and 2:00 hasn't show up at 4:00.  I'm ready to yell, "Calgon, take me away," but am snapped back into reality by five little words:  "Hey Mom, what's for supper?"


On days like this, I forget about cooking whatever was on that night's menu.  Instead, I fix Microwave Tuna and Noodle Parmesan using a recipe I found in a magazine 20 years ago.  Not only is it quick and easy -- two of my favorite things -- it uses ingredients I always have on hand.

The original recipe called for a five ounce package of noodles.  I can't find this size so I buy a 12 ounce package and use not quite half the noodles.  I only use 1 tablespoon of chopped onion, but you can add more to taste. The recipe calls for two teaspoons lemon juice.  I highly recommend adding it because lemon juice enhances the flavor of food without adding a lot of calories.


When I make this casserole, I substitute healthier versions of three of the canned items.  I use 98% fat-free soup, fat-free evaporated milk and chunk light tuna in water.  When mixed with all the other ingredients, you can't taste the difference.


To speed up the cooking process, I put a pot of water on the stove to boil before I do anything else.  While the water comes to a boil, I chop the onion, drain the mushrooms, open the cans and measure the remaining ingredients.  By the time the noodles are in the boiling water, I'm ready to start cooking the first two ingredients in the microwave.  If everything goes as planned, the noodles are done right before I'm ready to add them to the casserole.  Once the casserole is assembled, it takes just nine minutes to cook in an 1100 watt microwave.  This gives me enough time to steam fresh broccoli as a side dish.


If you keep a well stocked pantry, you can make this dish when you need something quick, have unexpected company or can't let Calgon take you away until the family has been fed.

Microwave Tuna and Noodle Parmesan

4 to 5 Servings

1 (5 oz.) pkg. medium noodles

1 Tbsp. chopped onion or to taste

2 Tbsp. water

1 (10 3/4 oz.) can cream of mushroom soup (undiluted)

1 (5 oz.) can evaporated milk

1/3 cup grated Parmesan cheese

2 tsp. lemon juice

1 (5 oz.) can tuna, drained and flaked

1 (4 oz.) can mushroom stems and pieces, drained

grated Parmesan cheese (optional)

Cook noodles according to package directions; drain and set aside. Meanwhile, in a 1 1/2-quart microwave-safe casserole, combine onion and water.  Cook in microwave, covered, on High for 3 minutes.  Stir soup, milk, Parmesan cheese and lemon juice into onion mixture.  Fold tuna, mushrooms and drained noodles into soup mixture.  Cook, uncovered, on High for 9 minutes, stirring every 4 minutes.  Sprinkle with additional Parmesan cheese before serving, if desired.

© Margaret's Morsels