North Road Salmon Patties

Here's a recipe for all that salmon you have left in the freezer towards the end of winter. Sockeye are especially tasty prepared in this manner. This dish uses a combination of brown rice and ginger to create a mild spicy flavor that just about everyone enjoys. Its a nice alternative to the traditional ways of preparing salmon and can be served as a hot lunch dish as well as the main course for dinner.

• Use a large bowl for mixing because it makes about a dozen patties. Bake the salmon in the usual way, cool and be careful to remove all the bones and skin.
• Steam the brown rice and add to the salmon, which should end up being about the same proportions. A tip on cooking the rice: brown rice is always a 2 to 1 ratio on water to rice. In order for the patties to stick together better, always add just a bit more water (1/8 cup or so) to make the rice come out sticky. Steaming is for 45 minutes. Cooked white rice may be substituted in this recipe.
• Grate the fresh ginger (always use fresh, not powder), chop the green onions and add 2 eggs, 1 Tbsp of each flour and mix together well.
• Make into patties about 4 inches in diameter and dust a flour/cornmeal mixture on both sides. Heat up about a 1/2 in. of vegetable oil in a large frying pan and brown both sides to a golden color.

Works best if you cook only two or three at a time, drain patties on a paper towel.

Alaskan Salmon Patties are a great way to add a different flavor to the usually very rich salmon patties you may be used too, and is a healthy way to use up that extra fish in the freezer to make room for the fresh catch next summer.