How To make Alaska Patties
105 g Canned pink Alaska salmon
25 g Cream or curd cheese
2 Spring onions
- finely chopped 1/4 Red pepper
finely chopped
200 g Strong plain flour
2 Eggs :
beaten
1 pn Salt
2 ts Freshly chopped basil
435 g Canned tomato soup
50 g Cheddar cheese, grated
Pre-heat oven to 375 F, 190 C, Gas mark 5. Drain the can of salmon. Flake the fish. Mix with the cheese, onions and red pepper. Set aside. Put the flour into a bowl, add the eggs, salt and basil. Mix well to form a soft dough. Divide into egg size pieces. Knead until smooth. Roll the dough pieces on a lightly floured board to a maximum 2mm / 1/10 inch thick or roll each piece through a pasta maker reducing the setting to 5 or 6 over 3 or 4 rollings. Cut the pasta sheets into 3cm / 1 1/2 inch squares. Put salmon filling onto one corner
of each square then fold in half diagonally to make a triangular "pattie". Dry on silicone paper for 1 hour before cooking, turning each pattie over after 30 minutes to dry undersides. Put the soup into a casserole dish and drop the salmon patties into it. Cover with a lid and cook in the oven for 30 minutes. Uncover and sprinkle with the cheese. Continue cooking for a further 10 minutes. Serve with salad. Serves 4. Approx. 390 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias
How To make Alaska Patties's Videos
THE BEST SALMON PATTIES RECIPE - with wild salmon fishing in Alaska,
From Pacific to Kenai river, wild salmon fishing for homemade salmon patties.
How to Make Wild Alaskan Salmon Burgers with Rhubarb Chutney #salmonburger #recipes #recipe #burger
Instructions
Step 1
Make the rhubarb chutney
Combine rhubarb and all chutney ingredients except wine vinegar and honey in a large saucepan. Bring mixture to a boil; reduce heat and simmer, stirring occasionally, over medium-low heat for about 20 minutes. Stir in vinegar and honey. Continue to cook and stir over medium-low heat for another 15 minutes. Remove from heat. Reserve half of chutney for burgers; refrigerate remainder for another use.
Step 2
Prepare the salmon for burgers
Dice half of the salmon in 1/4-inch cubes; set aside in a medium bowl. Pulse the other half in a mini food processor until smooth; stir into the diced salmon.
Step 3
Make salmon burger mixture
In a separate bowl, combine cilantro, scallions, garlic, lime juice, soy sauce, sesame oil and smoked paprika. Add cilantro mixture to salmon, stirring gently just to combine. Season with salt and pepper. Shape salmon mixture into 4 patties, about 3/4 inch thick; chill until ready to cook.
Step 4
Cook burgers and serve
Grill or pan fry salmon patties (in a nonstick spray-coated pan) about 3-4 minutes per side. Place on buns and top with a dollop of rhubarb chutney and desired garnishes.
Ingredients
Rhubarb Chutney
1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
1 cup dried dark red cherries
1/2 large red onion, peeled and diced (about 3/4 cup)
3/4 cup dried blueberries
1 garlic clove, minced
1, 1-inch piece fresh ginger, peeled and minced
1/2 teaspoon dried red pepper flakes
1 cup light brown sugar, not packed
1/2 cup tart red cherry juice
2 tablespoons red wine vinegar
2 tablespoons honey
Salmon Burgers
1 pound wild Alaska sockeye salmon, boneless, skinless and divided
2 tablespoons fresh minced cilantro
2 tablespoons thinly sliced Alaska Grown scallion
1 garlic clove, minced
Juice of half a lime
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Cooking spray
4 favorite burger buns
For Serving
Alaska Grown red onion
Alaska Grown lettuce
Pickles
Don't be afraid to make something amazing!
#alaskaseafood #salmonburger #greatalaskaseafood
Video Courtesy of Alaska Seafood
Subscribe to GreatAlaskaSeafood's YouTube Channel Here:
/ greatalaskaseafood
About Us:
Great-Alaska-Seafood.com is your online source for Wild Alaskan Seafood shipped direct from Alaska to your door & our sister company, Wagyu Steak Company, is a purveyor of the finest Australian Steaks in the World. Serving you for 40 plus years, we are a 3rd generation Alaskan Family Owned and Operated Company focusing on excellent quality products and customer service. This channel is dedicated to providing helpful cooking recipes and videos about lifestyles of Alaskans.
Connect with Great Alaska Seafood on Social Media:
Shop Our Free Shipping Gift Packs:
We'd Love to Help You With Meal Planning and Recipes!
Call Us At 866-262-8846
Alaskan Salmon Patties
Made some amazing Alaskan Salmon Patties tonite!
Salmon Patties
Tony Wood, fisherman and owner of Wild Alaska Salmon and Seafood Co. show how to prepare and cook Salmon Patties with your salmon leftovers.
More informations, recipes and products, please visit: wildalaskasalmonandseafood.com
How to make the best Salmon Patties/Not from the can/ Can we Pray?
#PatriciaWeathington22 #Salmon #Chicken-of-the-sea #Pray
Salmon Patties so Good The Kids will Love them! - Canned Salmon Recipe
Salmon Patties so Good The Kids will Love them! - Canned Salmon Recipe - Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #salmoncroquettes #salmonpatties
Purchase Collard Valley Cooks Cookbooks:
Salmon Patties (Recipe is in our Vol. 1 Cookbook)
14.75 OZ. CAN ALASKAN PINK SALMON
2 GREEN ONIONS MINCED
1 RAW EGG
1/2 TSP. SALT
1/4 TSP. PEPPER
1/2 CUP SELF-RISING FLOUR(WHITE-LILY)
1/8 CUP SELF-RISING CORNMEAL MIX (WHITE-LILY)
OPTION: 1/2 TSP. CAYENNE PEPPER
SKILLET
COOKING OIL
Open salmon and drain Put salmon in a large bowl. Pick outbones and skinand discard.If you like afishy taste, leave in the skin and/or bones. Add remaining ingredients and mix wellwith a fork. Put oil in skillet about 1/2” high. Oil must be HOT. Put a small amount of batter in oil and once it floats and sizzles, grease is hot and ready! Turn oil on medium heat. Use 1/8 cup of batter for each patty. Place each clump of batter in the skillet and fry 3 minutes. Flip it, take a fork or spatula and press patties well. Fry 2 more minutes or until brown. Take out with tongs and place on a paper towel covered platter/plate. Serve with two vegetables.
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories:
Subscribe to Collard Valley Cooks:
See our Latest Video Tutorials:
See our Most Watched Video Tutorials:
Shop Tammy’s Amazon Favorites:
Like us on Facebook:
Check out our website:
Shop our Kitchen Best Sellers:
We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
White Lily Sponsor:
Swaggerty Sausage Sponsor:
MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
#collardvalleycooksrecipes
#cookinglikemamadid
#countrycooking
#downhomecooking
#mama’ssouthernrecipes
#simpleingredientcooking
#easyrecipes
#churchcookbookrecipes
#simpleingredientrecipes
#southernrecipes
#grannygreenbeans
#potato soup
#southerncasseroles
#biscuittutorials
#oldfashioned
#southernsides
#southernsuppers
#simpleingredientrecipes
#mama’srecipes
#mostlovedrecipes
#fromscratch
#homemade
#southernbaking
#cakerecipes
#southernstyle
#southerntraditions
#comfortfood