Wednesday, January 5, 2011

Depression-era food that's not depressing.

When people think of comfort food, they don't tend to think of seafood. But one of my favorite comfort food dishes is just that - and true comfort food it is. I am talking about salmon patties with creamed pea sauce. Savory, meaty, creamy, a little crunchy, a little mushy - all the things that make up really good comfort food. Besides being delicious, a meal of salmon patties with creamed pea sauce is also nutritious, easy to make and inexpensive. One of my friends calls this "Depression-era food" and while I understand the reference in relation to cost, to me there is nothing depressing about this meal at all.

My recipe is based loosely on one I found as a kid in an old Pillsbury cookbook. The thing I like the most about it is that the cakes are baked in muffin cups rather than fried, so they aren't greasy and full of fat. Instead, they are crisp, moist and so, so good, especially with plenty of sauce.

We have this meal about once a month, usually when we're short on time or are relying on pantry staples for dinner.
Salmon Patties with Creamed Pea Sauce
Servings: 4
Weight Watchers Points: 5 per serving

For the patties:
1 can (14.5 ounces) salmon, drained with liquid reserved
1 c. mashed potato flakes
1/2 c. egg substitute
1 onion, diced
2 Tbsp. lemon juice

For the sauce:
2 Tbsp. margerine
2 Tbsp. flour
1.4 c. reserved salmon liquid
3/4 c. skim milk
1 small can (8.5 ounces) peas
1/2 tsp. dried dill

To make the patties, preheat the oven to 350 degrees. Line eight muffin cups with cupcake liners. Combine all patty ingredients in a bowl and mix well. Press into muffin liners and bake for 30 to 35 minutes, or until browned.

For the sauce, melt margarine over medium heat in a small saucepan. Whisk in flour, being careful of lumps. Slowly add milk and salmon liquid. Bring to a boil and cook until thickened, about 5 minutes. Stir in peas and dill.

Serve pea sauce over salmon patties.
Excellent for dinner, just as good as lunch leftovers the next day.

In other news, as a New Year's gift to our home, we ordered a Sous Vide Supreme. It arrived yesterday, but unfortunately the vacuum sealer I ordered with it is on backorder and won't arrive for another two weeks. I guess I have some time to read up on recipes. I'm really excited to try it out - I'm especially looking forward to perfecting the chicken for my pho ga and experimenting with lamb. I LOVE leg of lamb, but it's so easy to over- or under-cook it. I'm thinking I can sous vide it with garlic and rosemary until it's medium or so, then brown it up under the broiler. We'll see...

1 comment:

  1. I was wondering what cookbook you found that recipe because we have been looking for that cookbook. It was early 80's and was one of those magazine style little books.