Eating In

 

So, since I'm home most days/nights as a SAHM, I've been cooking a lot more than in years past. Tonight for supper we had an old favorite: salmon patties! I've been using the same recipe since, well, FOR EVER...and it never fails to please! Even Regan, who's 3 1/2, ate a few bites! I make them "old school", i.e. the whole (well almost) salmon in a can, bones and skin and all. It's a little more labor intensive (picking out all the bones and bits), but cheaper on the whole, also. I started frying them in olive oil a few years ago, and tastewise, it has made a huge difference! Yum! Oh, you can make these with any kind of fish, too!

 

Salmon Patties

 

2 Tbl butter

1-2 Tbl olive oil

one small onion, finely chopped

1/2 cup (or a tad more) bread crumbs

2 beaten eggs

1/4 cup milk

2 cups cooked flaked salmon (I used a 14.75 ounce can - remove bones and skin)

1/2 tsp. dry mustard

1-2 tsp. lemon juice

1 Tbl dried parsley flakes

flour

 

Melt butter in olive oil in sauce pan and saute onion and bread crumbs.  Combine with remaining ingredients.  Shape into "cakes". Dust with flour and fry in olive oil for 8 minutes over medium heat until browned; turning once.

Super simple and really tasty - and salmon is "brain food" - hooray!

(thanks to www.bunsinmyoven.com for the great photo!)

 



As a side dish, I made cheesy zucchini rice with corn; a twist on a recipe I found on Pinterest, of course! It was creamy and sweet and cheesy, and I couldn't taste the zucchini at all, which I'm sure some people would like...

 

Cheesy Zucchini Rice (adapted from www.bunsinmyoven.com)

 

1 tablespoon olive oil

1 cup long-grain white rice

2 cups chicken broth

2 tablespoons butter

1 medium or 2 small zucchini, grated 

half a can corn (I used bi-color)

1 cup shredded sharp cheddar

salt and pepper, to taste

 

Heat the olive oil in a medium sauce pan over medium heat. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden. Pour in the chicken broth, bring to a boil, turn heat to low, and cover. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed. Remove from the heat and add the butter, grated zucchini, corn and  cheddar, Stir until well incorporated. Cover and let sit for 5 minutes. Stir again and add salt and pepper to taste.