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SVTPerformance's Chain of Restaurants
Road Side Pub
Post up your favorite recipes... The SVTP recipe exchange..
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<blockquote data-quote="Ride Along" data-source="post: 5984673" data-attributes="member: 49913"><p>I'm always trying to find ways to get rid of salmon. Here's my favorite salmon-disposal recipe. (I have two other great salmon recipes if anyone is interested)</p><p></p><p>Salmon Patties:</p><p></p><p>12oz poached salmon</p><p>1/2 c mayo</p><p>1T Dijon Mustard</p><p>1 minced onion</p><p>1t crushed garlic</p><p>1C+ bread crumbs</p><p>1 egg</p><p>Salt and pepper to taste</p><p>1/4C oil</p><p></p><p>Mix mayo, garlic, mustard and egg together. Add salmon, salt, and pepper, and mix. Add enough bread crumbs to make the mixture stick together (I usually have to add about 1/2C). Form into patties and refrigerate patties for 1 hour. Pre-heat the oil in a pan (there should be enough oil in the pan to completely cover the bottom, just barely). After you take the patties out of the fridge, press them into the remaining bread crumb mixture to coat. Cook in the pan for about 5 minutes on each side, or until golden. </p><p></p><p>You can make a nice sauce for these by mixing the following:</p><p></p><p>1/4C olive oil</p><p>1t crushed garlic</p><p>1T lemon juice</p><p>2T dijon mustard</p><p>1T honey</p><p>salt and pepper to taste</p><p></p><p>Good alone, on a nice roll with lettuce and tomato, or over a bed of greens with the Dijon dressing.</p></blockquote><p></p>
[QUOTE="Ride Along, post: 5984673, member: 49913"] I'm always trying to find ways to get rid of salmon. Here's my favorite salmon-disposal recipe. (I have two other great salmon recipes if anyone is interested) Salmon Patties: 12oz poached salmon 1/2 c mayo 1T Dijon Mustard 1 minced onion 1t crushed garlic 1C+ bread crumbs 1 egg Salt and pepper to taste 1/4C oil Mix mayo, garlic, mustard and egg together. Add salmon, salt, and pepper, and mix. Add enough bread crumbs to make the mixture stick together (I usually have to add about 1/2C). Form into patties and refrigerate patties for 1 hour. Pre-heat the oil in a pan (there should be enough oil in the pan to completely cover the bottom, just barely). After you take the patties out of the fridge, press them into the remaining bread crumb mixture to coat. Cook in the pan for about 5 minutes on each side, or until golden. You can make a nice sauce for these by mixing the following: 1/4C olive oil 1t crushed garlic 1T lemon juice 2T dijon mustard 1T honey salt and pepper to taste Good alone, on a nice roll with lettuce and tomato, or over a bed of greens with the Dijon dressing. [/QUOTE]
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Post up your favorite recipes... The SVTP recipe exchange..
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