deerhunt45
01-22-2009, 07:55 PM
Start with Great Lakes caught salmon (steelhead is a great substitute!) :)
Keep your fish on ice until you get it to the cleaning station. Then after cleaning get it back on ice!
I always do fillets versus steaks when getting mine ready for the table or freezer. That's just me. Remove all fat when filleting the fish. I leave the skin on until ready to cook. If you are freezing, freeze meat side to meat side and skins to skins. It helps to prevent freezer burn and it will keep longer (freeze in a block of ice if you plan to keep for longer than a couple months). When it's time to cook, I skin, "zipper" and debone the filet as needed.
Ingredients:
4 to 6 fresh salmon filets
1 onion
stalk of celery
2 to 4 eggs
box of saltine crackers
First, start steaming the salmon...in a steamer on the stovetop or an electric steamer. Steam the fish for about 30 minutes (vary either way if you are preparing less or more fish).
While the fish is steaming, finely dice celery and onion. Take 2 or 3 sleeves of saltines and crush them not quite to a powder. I put the crackers in a big zip lock and roll to desired texture. Combine celery, onion and crackers in a bowl with 2 eggs and mix. If the mixture seems too dry another egg. If too runny, add more crackers. It needs to have some "form".
Now the fish is finished steaming (when it flakes very easily), flake the fish apart and remove any bone that may have made it this far and chunk up the salmon in a bowl. Add the batter mixture to the fish and knead/mix it up. Remember we are making patties so don't add too much "batter" mixture all at once, it needs to be firm. Once you have the salmon and batter well mixed, start making patties to the desired sized. I make mine to about the size of a normal hamburger bun.
Pan fry the patties until golden brown in a lightly oiled skillet. If you end up with more than you think you can eat, you can freeze the extra (before frying of course) in wax paper layers and a freezer bag. It will keep a good while that way. I know we always make some ahead when we make them.
Bam! I like to salt and pepper mine and smother with some ketchup before devouring. Cocktail sauce is good too...don't be afraid to kick it up a notch :D
Enjoy!
Keep your fish on ice until you get it to the cleaning station. Then after cleaning get it back on ice!
I always do fillets versus steaks when getting mine ready for the table or freezer. That's just me. Remove all fat when filleting the fish. I leave the skin on until ready to cook. If you are freezing, freeze meat side to meat side and skins to skins. It helps to prevent freezer burn and it will keep longer (freeze in a block of ice if you plan to keep for longer than a couple months). When it's time to cook, I skin, "zipper" and debone the filet as needed.
Ingredients:
4 to 6 fresh salmon filets
1 onion
stalk of celery
2 to 4 eggs
box of saltine crackers
First, start steaming the salmon...in a steamer on the stovetop or an electric steamer. Steam the fish for about 30 minutes (vary either way if you are preparing less or more fish).
While the fish is steaming, finely dice celery and onion. Take 2 or 3 sleeves of saltines and crush them not quite to a powder. I put the crackers in a big zip lock and roll to desired texture. Combine celery, onion and crackers in a bowl with 2 eggs and mix. If the mixture seems too dry another egg. If too runny, add more crackers. It needs to have some "form".
Now the fish is finished steaming (when it flakes very easily), flake the fish apart and remove any bone that may have made it this far and chunk up the salmon in a bowl. Add the batter mixture to the fish and knead/mix it up. Remember we are making patties so don't add too much "batter" mixture all at once, it needs to be firm. Once you have the salmon and batter well mixed, start making patties to the desired sized. I make mine to about the size of a normal hamburger bun.
Pan fry the patties until golden brown in a lightly oiled skillet. If you end up with more than you think you can eat, you can freeze the extra (before frying of course) in wax paper layers and a freezer bag. It will keep a good while that way. I know we always make some ahead when we make them.
Bam! I like to salt and pepper mine and smother with some ketchup before devouring. Cocktail sauce is good too...don't be afraid to kick it up a notch :D
Enjoy!