Categories: Fish- Seafood

Ingredients

• 1 lb. canned salmon
• Milk
• 1 cup seasoned fine bread crumbs, divided use
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup butter
• 1/4 cup minced onion
• 1/4 cup minced red bell pepper
• 1/4 cup minced celery
• 1/3 cup all-purpose flour
• 3/4 tsp. hot lemon juice
• 2 Tbsp. chopped fresh chives
• 1/2 tsp. dried dill
• Vegetable oil spray
• Tartar sauce and lemon wedges, optional, for serving

Directions

1. Press the liquid from the canned salmon into a measuring cup. Add enough milk to measure 1 cup. Flake the salmon in a large bowl and pick it over for any large pieces of skin and bones; set aside.

2. Whisk together bread crumbs and parmesan cheese in a separate bowl. Set aside.

3. Melt butter in pan and gently saute onion, red bell pepper and celery until softened, but not browned. Whisk in the flour until smooth and cook for 1 minute, stirring constantly. Add the milk-salmon liquid mixture while continuing to stir and cook until thickened. Remove from heat. Stir in the flaked salmon, hot sauce, lemon juice, chives, dill and 1/2 cup of the bread crumb mixture. Refrigerate the salmon mixture until firm. (You may do this a day in advance up to this point.)

4. Heat oven to 400 degrees. Line a shallow baking sheet with foil and coat with oil.

5. Divide chilled salmon mixture into 8 portions and form into patties. Place remaining bread crumb mixture in a shallow plate. Coat both side4s of the salmon patties with the crumbs. Place on prepared baking sheet 2 inches apart. Spritz the tops lightly with oil.

6. Bake 20 to 25 minutes until golden brown. Serve with tartar sauce and lemon wedges, if desired.

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