Salmon Rissoles

Salmon Rissoles

Salmon are among the most healthy of foods. Canned salmon is one of the least costly ways to get this healthy  food into the diet. One of the quickest and easiest ways to prepare a tasty meal is the following salmon rissoles recipe. The recipe was assembled to appeal to people who do not prefer fish dishes. The recipe still includes healthy ingredients.

2 Cans of salmon (15 oz. can)
2 cups of Italian breadcrumbs or use 2 cups of plain breadcrumbs with 1 tsp. dried basil, 1 tsp. oregano, 1 tsp. dried thyme.
1 finely diced onion
2 eggs beaten
1 cup shredded cabbage
2 tsps. of ground ginger
2 TBS of Balsamic vinegar or Malt vinegar
1/2 cup olive oil
1 tsp salt
1 tsp pepper
1/2 cup of plain flour


Drain about half the liquid off the 2 cans of salmon and  mix in a bowl with onion, vinegar, and spices.   Mix well until the salmon is well flaked. Add the rest of the ingredients except for the flour. Mix well. Prepare the patties. I use a half cup measure. This will provide 12 patties. Roll the mixture in flour.

Cook in a large covered frying pan, with 2 TBS of olive oil, and brown the patties on both sides. I keep the frying pan covered to keep the patties moist. The burner should be on medium heat.

For those who do not like the "fishy" taste of fish, the addition of the Balsamic or Malt vinegar and ginger adds to the taste of the dish and reduces any "fishy" taste. The vinegar helps keep the dish safe
 and tasty to reheat or eat cold on a sandwich at a
later date. Keep the dish refrigerated between meals. While selecting fresh or frozen fish at the supermarket can be a gamble, consistently using a canned brand such as Bumble Bee will reduce the gamble.

The health of the dish can be increased. Use oatmeal in place of white bread crumbs. Some will use three egg whites, but this is a modest improvement. I felt the cup of shredded  cabbage added to the taste and health of the dish. The shredded cabbage also makes the patties less likely to fall apart during the cooking process. They will fall apart if the onion is not finely diced. A half cup of finely chopped fresh parsley adds to the taste and look of the dish.

The recent emphasis on this recipe followed a required diet change for Judy and her battle with skin cancer. The surgery was successful, but time in the sun was not an option, and Judy needed serious increases in Vitamin D, especially D3. Salmon is one of the best sources of vitamin D.

A note from Lance Armstrong:
Salmon oil comes from the fatty tissues of salmon, which contain omega-3 fatty acids, vitamin D and other nutrients, according to dietitian Matthew Kadey,  vitamin D is a fat-soluble vitamin that is stored in your adipose, or fat, tissues that surround your organs and beneath your skin. Your body needs it for bone maintenance, immune system support and proper blood calcium levels.
Read more: http://www.livestrong.com/article/285532-vitamin-d-and-salmon-oil/

The recent time spent on this recipe took me back to the days we kept a sailboat in Bellingham, Washington, and enjoyed the sailing and fishing. We caught many salmon. We had a love-hate relationship with the Orcas (killer whales). These beautiful animals were better at catching salmon and their presence usually meant the salmon were elsewhere.