Category Archives: Salmon

Simple Salmon Patties

Jared here. After Annette took the shot of tonight’s dinner she suggested that I write a guest post on how I created the Loki canned salmon patties.

The setup for tonight’s dinner is classic: I’m late coming home from work and Annette’s doing chores. Really she was making bubbles by pouring vinegar over baking soda on the bathroom tiles under the guise of cleaning. Of course I didn’t ask what’s for dinner – I asked how can I help. She said “salmon melts.” No prob.

But instead of a little mayo-mixed salmon with cheese under the broiler, I stepped it up to salmon patties. Since it’s later than I’ll admit I created the guy’s-fast-patty recipe. I actually appreciate the short-cuts I’m allowed to make when it’s just me whipping up dinner fast. Now when I agreed to post my recipe, I also told Annette to follow this with all the cool things I should’ve done, taking advantage of the EGP.*

Guy’s Fast Fish Patties:

  • - 2 cans Loki canned salmon, 7.5 oz
  • - few sprigs of parsley (some unknown variety next to the strawberries)
  • - shallots (since the chives already headed south for the winter)
  • - one egg
  • - olive oil

Heat up the skillet with oil. Chop the parsley and shallots, mix the first four ingredients with reckless abandon. A good patty needs the right amount of moisture so it sticks together. Since we don’t have bread crumbs in a can (oh the memories) and I have no interest in making some, I skip this step. Also, the Loki cans have pull tops, so there’s no fast way to drain the water out. The man trick is to squeeze the liquid from the ball of mixture before you make each fancy patty. I’m sure I lose something great here, but this is my dinner. Make four patties, squeeze excessively for brawn over brains, cook covered in skillet, about 4 minutes each side.

Once they’re cooking, run and ask the boss how she wants her patty served. When she heard “patty” instead of melt, she said, “oh great, place them over some lemon sorrel (yes, I looked up the spelling). “Umm, where in the garden is the sorrel…?” Fortunately she let me off the hook, paused her chore, and returned with the greens. Note this idea was brilliant because I forgot to add lemon juice in the recipe. Oh wait, we don’t have lemons in the EGP! If you have the means to grow lemon sorrel, I highly recommend it. You may never use lemon juice on seafood again.

Actually finding the sorrel in the garden, that’s another matter. Enjoy.

*EGP: Experience Garden Project

Instead of or in addition to parsley you could use tarragon, dill, sorrel (in the patty), lemon balm or lemon verbena, lemon or English thyme or savory.

Another Tale of Sausage Fail – Or Was It?

I’ve told you all before how mad I am for Loki frozen salmon fillets – they are a quick rainy day chowder, glazed barbecued mainstay or pickled snack. I’ve been itching to make Gravlox with them too.

Flushed with my sausage stuffing pepperoni success which was eaten by the Big Bad Wolf, I decided to try my hand at stuffed salmon sausages. After our pig fest we’ve been laying low for awhile, taking a little piggy break. I thought it would be nice to have some salmon sausages to throw on the grill when we are home late from tee ball or out in the garden past time to start dinner.

So I made some salmon forcemeat - the worst name ever for something edible but it tasted amazing. Light as the fluffiest gnochi, ethereal mouth feel, just rich enough but not too rich salmon flavor. The only problem was the texture was so light and airy that I wasn’t able to stuff it down the sausage stuffer’s chute and into the waiting salmon casings.

Each time I sent the plunger down the tube hoping to push the salmon goodness into sausage history, it oozed back up around the plunger with an unmistakable farting noise. Pickle Man was in heaven but I was getting crankier by the minute. After 10 minutes of frustration and watching the clock tick closer and closer to dinner time I finally threw in the towel and shouted down to the man lair for some backup. Did you read “complete meltdown” in between the lines here anywhere?

Most awesome husband came traipsing up and surveyed the situation. After a few tries he stood back for a minute and offered a brilliant suggestion. Scrap the Kitchenaid and use a ziplock. So yes, friends, you CAN stuff sausage without buying expensive kitchen equipment. All you need is a ziplock, a rubber band and the $9 sausage stuffer attachment for the Kitchenaid.

It did take some hand strength but luckily most awesome husband possessed that. In no time flat we had this to work with.

I put it in a quick poach while I went out to pick a garden salad and made sorrel sauce. But when I opened the lid I devastated. The sausages had swelled during the cooking process and exploded. Complete sausage blowout.

My plan had been to remove the casings anyway so it wasn’t a total loss. The hasselback potatoes, fresh chives and sorrel sauce did make it seem a little less like cat food.

Cat food jokes aside, this was one of those stunned silence dinners where everyone was busy savoring the flavors, followed by lavish praise and concern that it make the “best of” list lest I never make it again. Pickle Man in particular thanked me over and over for making such a good dinner and ate three helpings, then polished off the last bit of salmon sausage at bedtime.

I’m highly recommending you try this recipe but the next time I think I’ll use ramekins and bake it as a terrine or use it to fill puff pastry. Either way you look at it, this recipe is a keeper.

Salmon Forcemeat – Adapted from Charcuterie by Michael Ruhlman and Brian Polcyn

1 pound salmon fillet, skinned, boned and cut into 1″ cubes
2 egg whites
2/3 tablespoon salt
2/3 teaspoon white pepper
1/4 cup chives

Place all the ingredients in a food processer and run it for about a minute. Slowly pour in 1 cup of heavy cream while the food processer is running. Run until everything is well combined. Fold in a final 1/4 cup of chives if desired.

Either stuff into sausage casings and poach or bake in a terrine mold to a temperature of 165 farenheit. Enjoy immensely.

Lacto-Fermented Fish

That’s right.  I went jiggy this time.  When I first considered this part of me was a little grossed out.  I remember when I was living in Sweden the jokes everyone made about cans of fermented fish exploding and how nasty the smell was.  And yet for some reason when I ran across the Nourishing Traditions recipe for fermented fish I just had to try it.

I’ve long been a big fan of pickled herring and adore seafood of any kind so this wasn’t a huge stretch for me but it was a huge leap of faith.  Would you eat fish that had sat out on the counter for 24 hours?  Normally I would not but I have developed an amazing sense of trust in Sally Fallon so when she says it’s ok to eat something I’m willing to give it a gander.  I’m referring to the book Nourishing Traditions by Sallon Fallon where this recipe hails.  It’s not at all fishy or vinegary and has mellowed remarkably over the course of a week.  It’s the perfect mid morning snack with some homemade crackers or rye bread too.

I used Loki salmon fillets which have pre-frozen so as not to worry about any parasites since this fish is not heated, it is fermented.  That’s right.  Fermented.  Because the salmon fillets are already boned all you need to do is a quick skinning and you’ve got a fast barbecue, pan seared or fried meal on the table in minutes.  They thaw quickly when the package is submerged in cold water and you can throw a 20 minute salmon chowder together.  Can you tell I love having these on hand?

Once the garden is planted I plan to take advantage of the first of the season dill and leeks and make some salmon sausages and patties to freeze for quick barbecued spring dinners so if this fermented fish trip doesn’t float your boat stick around and something fishy is sure to move you during the month of April.

Fermented Salmon adapted from Nourishing Traditions

    1 pound salmon fillet, skinned and cut into bite sized pieces
    1 cup filtered water
    1/8 cup uncooked whey
    1 tablespoon honey
    1 tablespoon sea salt
    2 slices of lemon
    1 bunch freshly snipped dill
    2 bay leaves
    8 crushed black peppercorns
    2 crushed whole allspice corns


Combine the water through the salt
Pack the fish and herbs into a clean quart sized jar.  Pour the liquid mixture over the top of the fish, being sure the fish is completely submerged in liquid.  Add more water to cover if necessary.  Be sure there is at least an inch of headspace at the top of the jar because fermented foods will bubble.  Cover the jar tightly and keep it at room temperature for 24 hours before putting it in the refrigerator.  The fish will keep for 2 weeks.

Not only do you get all the health benefits of eating fish with this handy snack but you also get all the probiotics that lacto-fermentation has to offer.  This snack is tasty, convenient and good for you.  I hope you muster up the nerve to try it!