Over the past year or so we have progressively been eating fewer and fewer foods from cans. A positive, healthy move for us, but there are still a few things I grab when I zip down the canned food aisle. One of these is salmon.
Growing up I loved salmon patties which my mom always made from canned salmon. It seems kind of strange now because I don’t really see many kids excited about canned salmon. I think I mostly enjoyed eating the bones as they went from crunchy to magically disappearing altogether in my mouth. As I got older and began studying nutrition it just happened to be a bonus that these little bones are a source of calcium.
It had been a very long time since I’d even thought about salmon patties, but recently I decided to make up a batch. Of course, I was trying to find a way to give them a twist. It seems I rarely cook at all anymore without trying to give things a twist.
I don’t often by portabella mushroom caps, but had branched out and picked up a pack on a trip to the market a few days before. After a little quiet thought in the kitchen I could have sworn I heard them begging to be stuffed with salmon.
So I made up a batch of salmon patty mix, batter, dough – what the heck do you call it prior to being cooked anyway? I formed the nameless concoction into a nice mound inside a mushroom cap coated in olive oil and sprinkled on some parmesan cheese.
After about 25 minutes in the oven, I was greeted with a tender mushroom filled with soft salmon and a slightly browned and crispy edge. A definite winner and a nice change from the same ol’ patty.
This recipe makes enough for four stuffed mushrooms. I only had two portabellas so I just made two salmon patties for lunch later in the week. They are easy to cook, just form them into flat patties, heat some oil in a pan and cook for about three minutes on each side.
1 can salmon, drained
½ cup panko bread crumbs
1 egg, lightly beaten
½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
1 tsp dried parsley
2 green onions, sliced, greens and some of the white
2 tbsp fresh grated parmesan cheese plus extra for sprinkling
4 portabella mushroom caps
Preheat oven to 400 degrees F. In a bowl combine the salmon, bread crumbs, egg, seasonings, onion and 2 tbsp cheese. Mix well until all ingredients are combined. Place mushroom caps in a baking dish that has been coated with olive oil. Rub more olive oil on the mushrooms, coating them well. Turn the caps top (smooth side) down.
Divide the salmon mixture into four equal parts, form into a ball and mound inside the mushroom cap. Sprinkle with parmesan cheese. Bake for 25 to 35 minutes or until the mushrooms are tender and the cheese has browned a little. Serve warm.