Kitchen

[sundrops]

Hi Perkup, I buy fresh or frozen salmon and cook it by poaching it just until done, I flake it into a bowl. I try to keep it in large chunks. When cooled enough to handle I'll add 1 to 2 beaten eggs, onion chopped fine, (green onion sometimes- whatever I have on hand) bread crumbs, parsley flakes, Cajun spice or red pepper, sometimes I've added green pepper chopped fine. Salt if it's not already in the Cajun spice. Really it's just what you have on hand. I mix it all up gently with one hand. Form patties and fry in a little bit of oil until browned. Remember the fish is already cooked, but the egg is not. I don't measure anything. Start with one egg and you'll know if you need to add a second, especially if you added too much bread crumb. Try to add the egg last and this way you can taste it for seasoning first.

[DiAnne]

I only eat Wild salmon. It bought some last week at Metropolitan Market in Seattle for $13+ a pound. Bought a large fillet. Cut two pieces off for dinner and used the thinner pieces closer to tail to make salmon salad (chopped celery and green onion, mayo and a little Dijon) for use in sandwich and on crackers. Delicious. Tonight we are splurging and having fresh crab.