As a kid, I remember nibbling on canned salmon and crackers with my mom at the kitchen table. It was (and still is) a delicious tidbit to eat! The thing with salmon is that there are so many different preparations: canned, smoked, grilled, poached, steamed... the list could go on and on. Sadly, it can be difficult to find good-quality fresh seafood in Illinois, so we are left to improvise with everything else (so is life in the Midwest, -sigh-). This is one of the ways I like to eat canned salmon—the herbs and lemon are essential. I usually keep an airtight container of fresh bread crumbs in the freezer, and then discovered Panko crumbs at the Chinese grocery store down the street. They are sooooo much better, but in all honesty either one will work fine.
It's become a tradition in our household that whenever canned fish is opened, the cats get a sampling in their tiny dishes. I swear they are purring as they eat it.
1 15-oz can salmon (bones removed)
2 eggs
small handful chopped cilantro (parsley works, too)
juice from 1 lemon
sea salt & cracked black pepper
1 bunch green onions, chopped (white part only)
Panko or fresh bread crumbs
oil for frying
Mix the first six ingredients, adding enough of the bread crumbs to be able to form patties (about seven of them). Fry on each side for about 2-3 minutes or until done.
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