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Salmon Patties with Sour Cream-Dill Sauce |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Salmon Patties with Sour Cream-Dill Sauce recipe on the web!!Prep: 20 min; Cook: 8 min Sour Cream Dill Sauce (see recipe) _ large egg _ tablespoons milk _ (14 3/4-ounce) can red or pink salmon, drained, skin and bones removed and salmon flaked _ medium green onions, chopped (2 tablespoons) _ cup soft bread crumbs (about 1 1/2 slices bread) _ tablespoon vegetable oil Sour Cream Dill Sauce ___ cup sour cream _ tablespoons mayonnaise or salad dressing ___ teaspoon dried dill weed 1. Make Sour Cream-Dill Sauce; refrigerate. 2. Beat egg and milk in medium bowl with spoon. Stir in remaining ingredients except oil. Shape mixture into 4 patties, about 4 inches in diameter 3. Heat oil in 10-inch nonstick skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce. Sour Cream-Dill Sauce 1/3 cup sour cream 3 tablespoons mayonnaise or salad dressing 3/4 teaspoon dried dill weed Mix all ingredients. NUTRITION FACTS: 1 Serving:; Calories 415 (Calories from Fat 225); Fat 25g (Saturated 6g); Cholesterol 130mg; Sodium 1,050mg; Carbohydrate 21g (Dietary Fiber 1g); Protein 27g % DAILY VALUE:; Vitamin A 6%; Vitamin C 0%; Calcium 32%; Iron 16% DIET EXCHANGES:; 1 Starch; 3 Lean Meat; 1 Vegetable; 3 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. TIMETABLE FOR MICROWAVING FISH Panfried Fish Oven-Fried Fish Baked Fish Fillets BAKING FISH WITH SKIN ON IT Flounder with Mushrooms and Wine Broiled Fish Steaks Beer Batter - Fried Fish Sole Amandine Tuna with Pesto Seafood-Stuffed Whitefish Seafood-Rice Stuffing Potato-Crusted Salmon Salmon Patties with Sour Cream-Dill Sauce Tuna-Pasta Casserole Cold Poached Salmon with Herb Mayonnaise Herb Mayonnaise Crispy Baked Catfish Pecan-Crusted Fish Fillets Sea Bass with Vegetable Melange Fish en Papillote Sweet-Sour Fish Bake SHELLFISH BASICS Boiled Shrimp Deep-Fried Shrimp Shrimp Scampi Shrimp Creole Shrimp and Scallops with Wine and Vegetables Shrimp Fondue Mustard Tartar Sauce Chili Cocktail Sauce HARD-SHELL AND SOFT-SHELL BLUE CRABS Steamed Clams Steamed Mussels Crabmeat Roll-Ups Avocado Sauce Boiled Hard-Shell Blue Crab Cakes Boiled Lobsters Lobster Newburg Coquilles Saint Jacques Thai Scallops and Noodles Hearty Seafood Stew Seafood Chilaquiles Casserole Seafood Paella FISH BASICS HOW TO OPEN RAW CLAMS HOW TO REMOVE CRABMEAT HOW TO REMOVE LOBSTER MEAT TIMETABLE FOR MICROWAVING SHELLFISH TIMETABLE FOR REHEATING COOKED CRAB LEGS |
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