Cooking Light, January 2005
I’ve kind of made this recipe before, but for some reason I don’t see it on here. Note to self, buy the canned salmon in the small cans that does not have the bones and skin. O M G I had the hardest time removing all that from the salmon. It was just…well…gross! I don’t care if it costs more because our stupid grocery doesn’t carry the stuff in the pouches that’s cheaper. *sigh*
I never made the carrot salad. Just doesn’t sound appealing to me. This time, I didn’t have capers. I thought I did, but it’s a jar of green peppercorns. I need to find other recipes for those and use them up. So, I added a little sweet pickle relish. I made it with capers last time and it was rather good. Different than using the sweet pickle relish that’s for sure. I didn’t have or buy saltines. They go stale before I can use them up entirely. I used pretzel crumbs instead. They worked pretty good.
No, I DO NOT like salmon, but salmon patties and croquettes I can tolerate because there’s other ingredients in it so I don’t taste the full flavor of the salmon. Unfortunately, I didn’t have much of a choice for lunch the next day, so I had these. ICK! Next time, I will make a sammy out of them or something with mayo and relish or sumfin than just the plain old croquettes. Don’t get me wrong, it’s a good recipe, I’m just not a huge fan of salmon so I try to mask the flavor when necessary.
Measuring cups and spoons
Large nonstick skillet