Salmon patties with dill cream sauce

4 Servings

Ingredients

Quantity Ingredient
--For the Patties--
2 6-oz cans skinless, boneless
Salmon
4 tablespoons Flour
1 large Egg
2 tablespoons Onion, minced fine
½ teaspoon Salt
1 cup Italian bread crumbs
½ cup Milk For the Sauce--
2 tablespoons Butter or margerine
2 tablespoons Flour
1 teaspoon Dried dillweed
Salt and pepper to taste

Directions

Drain salmon and combine with 4 T. flour, egg, onion, salt, breadcrumbs and milk in a medium bowl. Mix thoroughly. Saute in olive oil in a skillet until browned on both sides. Meanwhile, melt 2 T. butter or margerine (lower fat/calorie margerine will NOT work) over low heat in a saucepan with flour and dill. Cook, whisking constantly, until mixture just starts to bubble. Then stir in milk, a little at a time, and continue whisking until sauce thickens and bubbles, 3 to 5 minutes. Keep warm til patties are done.

Place patties on plate, pour sauce over and immediately serve.

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