Smoked cheddar cheese and chipotle hot sauce give canned salmon a Southwestern flavor in this easy dinner. Pair the salmon patties with lima beans for a one-two protein punch.
Smoked Cheddar Salmon Patties
2 (5-ounce) cans skinless, boneless salmon, drained
2 ounces shredded smoked cheddar cheese
3 tablespoons minced red onion
1 teaspoon Worcestershire sauce
1 teaspoon chipotle hot sauce, plus more to taste
1/4 cup rolled oats
1 egg
1 tablespoon all-purpose flour
4 tablespoons olive oil
In a bowl, combine the salmon, cheese, onion, Worcestershire sauce and hot sauce. Taste and adjust for seasoning. Add the oats and egg and mix gently to combine. Divide mixture into 4 loose mounds. Sprinkle each mound with a bit of the flour. Shape mounds into four patties.
In a large skillet, heat the olive oil over medium heat. When the oil starts to swirl, add the patties. Fry until golden brown, then carefully turn (if patties do not release easily let them cook a bit longer, then try again) each patty over and fry on second side until golden brown.
Makes 4 patties.
Lemony Lima Beans
1 cup water
1 cup frozen lima beans
Pinch salt
Ground black pepper
1/4 lemon
In a shallow saucepan, combine the water, lima beans and salt. Bring to a boil, reduce heat and simmer 20 to 25 minutes or until beans are tender. Season with black pepper and squeeze lemon over beans just before serving.
Makes 2 servings.
Food on 10/01/2014