To bake the salmon, I choose a large cut with the skin on. I rinse it and place it on a baking sheet lined with foil. I squeeze half a lemon over it, then drizzle with oil. Salt and pepper to taste. Sprinkle with capers. Bake at 350 degrees for approximately 20 minutes. My husband likes to tent it with another sheet of foil, which is poaching the salmon, but I like it baked without the top foil. Remove the salmon from the skin to serve. Great with rice and salad or a vegetable. Save leftover meat for salmon patties.
So this recipe is really 2 nights meals; though my husband looks forward to the salmon patties so much that he makes sure to buy a big enough portion of meat that there are leftovers for the salmon patties meal. I served this meal with saffron rice, white beans and steamed broccoli, but the patties are excellent with a Caesar salad for a brunch or light dinner.
Salmon Patties (Crabby Patties)
2 Tablespoons butter
1 Tablespoon olive oil
½ large onion, minced
2 beaten eggs
½ cup half and half
1 cup plain Progresso bread crumbs, plus extra for coating (about another cup)
about 2 cups cold flaked salmon (more or less, no need to measure)
¾ cup minced celery
½ teaspoon dry mustard
1 Tablespoon lemon juice
2 Tablespoons chopped parsley (optional)
½ teaspoon salt
½ teaspoon paprika
Melt butter in oil. Sauté onions lightly, about 3 minutes.
Beat eggs, and beat in half and half. Stir in bread crumbs. Break/flake cold salmon into large chunks with fingers and add to egg bread crumb mixture. Add the celery, mustard, lemon juice, parsley, salt, and paprika with onions. Stir to combine, but do not mix to the point of breaking up the salmon too much.
Refrigerate for at least 1 hour to firm.
Preheat oven to 350º.
Shape into patties approximately 2 to 3 inches in diameter. Pour about 1 cup of the Progresso bread crumbs into a shallow dish and coat patties in crumbs. Place on a baking sheet. (They don't need to be placed too far apart, as they won't rise like cookies do.) Bake for 15 – 20 minutes, then turn and bake for another 15-20 minutes to brown each side to a light crisp.
Serve with saffron rice and salad.