We’ve had a rough week here, passing a bug around, so it’s a resounding TGIF where we look forward to staying home and recovering over the weekend. It sure is beautiful, though, to see spring arriving!
This will be the weekend to start some vegetable seeds, I hope. If you have a store like Tractor Supply or Southern States, it could save you shipping on organic seeds and starter plants. I was in Southern States a few days ago and they were fully stocked with organic seed packs, seed potatoes, onions, rhubarb, asparagus, sweet potatoes, etc. The cashier said that you have to get them early because they go fast and do not get restocked.
No segue whatsoever, here is a quick salmon patty recipe based on one Tony pulled from the old Better Homes and Gardens cookbook. You can mix them up the night before and refrigerate until the next day when you just need to throw them on a griddle or pan. You can cook a salmon filet or use leftover, but cheap and easy is to use a couple small cans of salmon. Plan on two patties per person with a side vegetable or salad. I served mine over sautéed kale.
Salmon Patties
1 egg
1/4 C milk
1/4 C chopped onion (or chives or 2 scallions)
1 T fresh dill (or 1 t dried)
1/4 t ground black pepper
2 small can drained salmon
1/4 C bread crumbs
Whisk egg, milk, green onion, dill, and pepper. Add salmon and bread crumbs and mix well to combine. Form mixture into eight 1/2-inch-thick patties. Spray a skillet or griddle and cook patties over medium-low heat about 5 minutes or until golden brown, flip once to brown both sides.
