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Old 11-30-2006, 09:11 AM   #21
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I saw a guy at my work cook the salmon in a pan with water.
When he was done on the pan he then cooked it in the oven for a while.

Im not sure if it'll change ur taste, but it kept the fish from sticking, and there were no flipping problems.

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Old 11-30-2006, 09:43 AM   #22
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I'm with Michael on this one, I use a fish slice and a fork. Sometimes even two forks if the fish slice has already been used. Lazy me for not washing it...

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Old 12-01-2006, 01:48 PM   #23
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Originally Posted by FraidKnot
My recipe is a bit unconventional; I grew up with my mom making them this way and I've been doing them this way for 25 years.

16 oz. can Alaska pink salmon
2 c. crushed corn chips
2 Tbs. sour cream
2 eggs, lightly beaten
1/2 tsp. pepper
dried parsley flakes or fresh chopped parsley (optional)

Drain the salmon; remove the small round bones. Mash the salmon in a mixing bowl. Stir in the remaining ingredients and mix well with a fork. Form into 6 patties. Pan-fry until golden brown on each side.

I didn't use olive oil, I used Canola with a pat of butter added. I don't turn them until they are very nicely browned.

I've tried baking them but they just don't taste as good that way!

Yum! I make them at work for the multitudes, not quiet the same and we call them "fish cakes" here and probably do not taste as nice but I use mashed potato to bind them together.
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Old 12-01-2006, 06:56 PM   #24
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those sound good and easy.I've made fish cakes with cod and use mashed potatoes and egg to help bind...

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