Stovetop: Salmon Sliders

I was scrounging through my canned goods trying to figure out what I could make. I had a Costco can of salmon. Hmmm, let's look for a salmon recipe.

 

I quickly found a @BudgetBytes recipe for Salmon Burgers. As usual, I adapted the recipe, plus, I did not have all the ingredients. Where in the past, I would have been stymied, now, I am comfortable making adaptations and learning to use ingredients on hand.

 

Also, I reduced the "spicy" ingredients trying to make the sliders #GERD-friendly.

While I started the recipe in the afternoon of one day, I had to rush out to do an errand, so the mixture sat in the frig overnight which may have been a good idea.

I made sliders rather than cakes because I like small meals.

 

While I have made salmon sliders in the past, this recipe is different.

When I went to cook the sliders, I had a hard time "measuring" time to cook. But, I was patient this time and used my cell phone clock to measure 3-5 minutes. I washed some dishes as I waited. I determined one side was cooked by the brownness of the bottom before I flipped the slider over.

I wanted to use pumpernickel bread, so I cut two slices into small squares, spread mayo over them, added the slider then topped it with a DIY pickle relish.

 

I added a miniature side salad of diced cucumbers, apple and ribbons of carrot without dressing to this small meal.

In the end, I made six sliders.

This could be a more GERD-friendly meal, if you eliminate black pepper and hot sauce, and substitute the DIY pickle relish with greenery.

 

By the way, the pumpernickel bread was great. Any scrap bread went into the scrap bread bag in the freezer for future uses.

 

 

Stovetop: Salmon Sliders

(Adapted from: https://www.budgetbytes.com/wprm_print/41304)

 

Ingredients:

1 Small Can of salmon*, drained

1/4 Cup Breadcrumbs

1 Egg

1 TBspn Mayo

1/2 Tspn Yellow Mustard

2-3 Tsp’s Onion flakes

1/2 Tspn Paprika powder

1/4 Tspn Oregano Optional

1/4 Tspn Thyme

1/8 Tspn Garlic powder

1 Capful Hot sauce

1/8 Tspn Black pepper 

 

Vegetable oil
A bit of butter
Mayo
1-2 Slices Pumpernickel bread, cut into squares 

 

Topping:
DIY pickle relish or get creative and add your own topping.

 

 

Process: 

Add salmon to medium bowl.
Add breadcrumbs, egg, mayo, mustard, onion flakes and spices. 

Stir and mix ingredients thoroughly.
Refrigerate 30 minutes or more.
Shape mixture into patties.

 

 

Add oil and butter to skillet.

Heat skillet to medium-high.

Once oil and butter is hot, add patties.

Cook for 3-4 minutes on each side.

Check bottom, is it brown and crisp?

 

Once cooked, remove and reserve on a plate.

Spread mayo over 2 cut bread squares.

Add one slider.

Top with DIY pickle relish.

*Different brands of salmon will change the amount of breadcrumbs you use because some brands are more watery than others. Plus, the amount of salmon may affect the number of sliders you can make.

Microwave: Salmon Melt

The Spruce Eats comes to the rescue, again.

 

I was tired. I had a can of salmon. But, when I thought of my existing recipes using salmon, I wanted to try something different. I went straight to The Spruce Eats and found many canned salmon recipes.

 

Of course, I did not have all the ingredients recommended, so I adapted the recipe and it turned out great.

 

Microwave: Salmon Melt

(Adapted from: https://www.thespruceeats.com/salmon-melts-909281)

 

 

Ingredients:

 

1 140g (5 oz) can boneless, skinless salmon, drained

4 TBspns Frozen mixed vegetables, cooked and diced

3 Shakes Dry onion flakes


2 Spears DIY pickles, diced

2-3 Tspns Pickle juice

1 Tspn Yellow mustard

2-3 TBspns Mayo

4 Shakes Dry parsley

S/P to taste

1-3 Drops Hot sauce

1 Slice Toast

1-2 TBspns Mixed cheese, shredded or grated

 

Process:

 

In a container with a lid, add salmon with cooked, diced vegs, onion flakes, pickle spears and juice, mustard, parsley, S/P, and hot sauce.

Stir and mix ingredients thoroughly.

Refrig mixture for 8 hours.

Remove.

Place toast on plate.

Spread 1-2 TBspns of mixture over toast.

Top with cheese.

Place in microwave.

Microwave on high for 30 seconds or a more to melt cheese.

 

While this was a little messy, when I made another melt, I used less of the mixture and it was a tidier meal.

Surprisingly, the pickle juice, and the diced vegetables really added more flavor when combined with the cheese.

 

Guest Recipe - One Pan Dish - Salmon with potatoes and spinach

During this Pandemic Holiday Season, keeping in touch with family and friends is important whether by phone, video, text, email, or blog.

Exchanging recipes is one of the ways to share the holidays with family and friends.

All my family and friends are good cooks, I am the odd one out.

 

Here is the first of the Guest Recipes from my family and friends.

 

G, a friend, sent me pics and notes for the following recipe.

 

I'll guess from the pictures she sent how it was prepared.

 

One Pan Dish - Salmon with Potatoes and Spinach

Ingredients:

Leftover Bacon grease

1 Salmon piece, fresh

6 more or less, small potatoes, washed and halved

Some fresh spinach, washed and drained

2 or more Jalapeno peppers, washed, deseeded and sliced

A bit of oregano

S/P to taste

Several lemon slices

 

 

Process:

 

Add a dollop of bacon grease, or butter or oil to skillet.

Add salmon.

Top with lemon slices.

Add potatoes, spinach and peppers.

Sprinkle all with spices.

Squeeze lemon all over the ingredients.

Stir vegetables carefully to mix together.

Cover and cook on medium heat.

Stir vegetables after a few minutes.

Cover, continue cooking until vegetables are tender.

When done, you can separate the vegetables from salmon if you desire.