Salmon patties with dill cream sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| --For the Patties-- | ||
| 2 | 6-oz cans skinless, boneless | |
| Salmon | ||
| 4 | tablespoons | Flour |
| 1 | large | Egg |
| 2 | tablespoons | Onion, minced fine |
| ½ | teaspoon | Salt |
| 1 | cup | Italian bread crumbs |
| ½ | cup | Milk For the Sauce-- |
| 2 | tablespoons | Butter or margerine |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Dried dillweed |
| Salt and pepper to taste | ||
Directions
Drain salmon and combine with 4 T. flour, egg, onion, salt, breadcrumbs and milk in a medium bowl. Mix thoroughly. Saute in olive oil in a skillet until browned on both sides. Meanwhile, melt 2 T. butter or margerine (lower fat/calorie margerine will NOT work) over low heat in a saucepan with flour and dill. Cook, whisking constantly, until mixture just starts to bubble. Then stir in milk, a little at a time, and continue whisking until sauce thickens and bubbles, 3 to 5 minutes. Keep warm til patties are done.
Place patties on plate, pour sauce over and immediately serve.