| Yield: 2 main dish or 4
side-dish servings
Ingredients:
1 tablespoon Maple Leaf dried chopped onion
2 teaspoons Maple Leaf freeze-dried green pepper
2 tablespoon Maple Leaf freeze-dried
broccoli
One 6-ounce can boneless, skinless salmon
1 egg
1 tablespoon tartar sauce
Bread crumbs
Optional: Olive oil and butter
In a small bowl, mix all ingredients, adding enough bread
crumbs to bind the mixture*. "Fry" in a nonstick
skillet to which you've added a mixture of a little extra-virgin olive oil and
butter, if desired. Cook over medium heat until egg is set,
about 2 to 3 minutes on one side, then flip like a pancake and
fry another minute or two.
 I
used two pieces of white bread with the crusts removed. Another
option is to use cracker crumbs; it's especially good using
Keebler's Hi-Ho (formerly Town House) crackers.
1
tablespoon of Maple Leaf dried chopped onion
is equivalent to a whole onion. I love the sweet taste of
this brand; they're a much sweeter onion than any other dried
minced onion I've ever tried, so I like a lot. Adjust that
portion of the recipe according to your taste.
While
the onion and broccoli rehydrate fine, the freeze-dried green
pepper can be a little "tough" if you don't first
cover it with some boiling water. Another
option is to replace some of the bread or cracker crumbs with a
tablespoon of Maple
Leaf potato granules. (I recommend that you first cover the
potato granules with enough boiling water to cover it, allow it
to sit for a minute or two, and then stir it into the mixture.)
The salmon is already salty, so I don't add additional salt. You
may want to add some freshly ground pepper, or, some dried red
pepper flakes. One option, especially if you're cooking for one
or two, is to fix it as the recipe is written for your first
meal and then add some additional seasoning to alter the flavor
for the "leftovers." ... Someday I plan to try it with
freeze-dried shallots instead of the onion. I'm saving my
pennies to place an order for some from The
Spice House. This
would be an easy recipe to prepare on the "trail" on
your next backpacking trip. The can of salmon is light and the
remaining ingredients could go into a zip-closure bag or be
sealed into a packet using a Tilia
FoodSaver Vac 550 Kit Vacuum Sealing System.
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