Thursday, March 5, 2009

Salmon Patties

Dry Creek Cemetery
Revolutionary War soldiers

Winter in Upstate New York leaves many of its residents lacking in vitamin D. The “sunshine vitamin” is formed from exposure of skin cells to ultraviolet rays. It takes about 10 to 15 minutes of daily sun exposure to meet your vitamin D needs.

To help us maintain our vitamin D reserve storage, Joan prepared this meal from Christine Gutelius’ weekly Citizen column.

Not only did this fish dish supply our vitamin D need but is was very delicious, especially the creamy dill sauce.

Salmon Patties

Makes 8 patties

1 small onion, finely chopped

1 stalk celery, finely chopped

15 ounces canned salmon, drained

2 eggs, lightly beaten

1 1/2 teaspoons Dijon mustard

3/4 cup breadcrumbs (or oatmeal)

1 '2 teaspoon black pepper

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Microwave onion and celery in small bowl for 1 minute. Set aside. Place salmon in a medium bowl. Flake apart with a fork, removing bones and skin. Add eggs and mustard and mix well. Add onion, celery, bread crumbs and pepper and mix well. Shape into 8 patties. Place on baking sheet and spray tops of patties with cooking spray. Bake 15-20 minutes or until browned on top. V.'hile salmon cakes are baking, prepare Creamy Dill Sauce. Serve sauce over salmon cakes.

Creamy Dill Sauce

Makes about 1/2 cup

1/4 cup reduced fat or nonfat mayonnaise

1/4 cup nonfat plain yogurt or nonfat sour cream

2 scallions, thinly sliced

1 tablespoon lemon juice

1 teaspoon dried dill

In a small bowl, combine all ingredients and mix well.

Refrigerate until ready to serve.

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