SALMON IN FULL MOON
INGREDIENTS:
1 can (14 3/4 oz.) Alaska
Pink Salmon, drained (reserve 2 Tbsp. of liquid)
1/2 cup all-purpose flour
1 egg, beaten
1 red or white onion, chopped fine (about 1 cup)
2 tablespoons salmon juice
1 1/2 teaspoons baking powder
2 tablespoons chopped fresh parsley
Morton Table Salt (to taste)
Freshly ground black peppercorns
(Tellicherry)
to taste
1/2 teaspoon
Wild Bill's Meat Rub
1/4 teaspoon
Louisiana Hot
Sauce (optional)
Crisco oil for fryingPut baking powder in reserved salmon juice and set aside. Combine other ingredients
except the Crisco oil and add
the reserved salmon juice and baking powder. Form salmon into the shape of the full moon,
flattened out and fry in hot Crisco or oil of your choice. A 10 inch diameter
skillet required 1 1/2 cups oil for frying. I have noticed the Canola
oil tends to allow food to stick to the skillet much easier than the Crisco
brand of vegetable oil. Leaving the skin on the salmon and bones in is
optional.......I leave both in for a little extra fiber.....grin if you
must!
YIELD: 5 patties
Note: Any leftovers makes a great sandwich with a little
"Dukes" brand mayonnaise and if you don't mind sleeping by yourself, add
a hefty slice of sweet onion. I usually fry these patties
outside on our gas grill to keep the house a lot fresher smelling.
Mickey Porter's comments. 02-13-99
Recipe from Joyce Ann Porter; Recipe named by Mickey Porter.
