When we were growing up, Fridays meant fish to my Catholic parents. And usually, that meant croquettes which my mom used to eat growing up in Quebec. It involved a can of salmon, mashed potatoes and some salt and pepper that was shaped into patties, covered in breadcrumbs and then fried in butter. We would eat it with a blob of mayo and some salad. I was never crazy about the croquettes but always made sure that I had the correct ratio of mayo to each patty…enough mayo to cover the croquette but not too much to make it look like frosting.
I haven’t eaten canned salmon since those days, but when I spotted some “ecologically sound” wild canned salmon on sale, I decided to throw a can into my shopping basket. Originally, I was thinking croquettes but didn’t have any mashed potatoes, so I made due with what I had in the cupboard and the results turned into a pretty delicious dinner. The patties were flavourful and tangy due to the capers. These would have made pretty great salmon burgers too topped with mayo or tartar sauce and a bun, but we just ate them with some boiled red potatoes and dandelion greens.
I had never cooked with dandelion greens before but when I saw some at the store I picked some up. They are definitely bitter greens and next time I think I’ll try them sauteed instead, but I also quite enjoyed this salad. The heat of the dressing didn’t wilt the leaves like I had expected them too, but the crunch of the walnuts, the sweetness of the raisins and the tang of the vinegar worked wonders with the bitter greens.
1 can of salmon, undrained
3 T panko crumbs
2 green onions, finely chopped
2 cloves of garlic, minced
1 T capers
1 t dried dill
1 t sweet paprika
salt & pepper
1 T flour
Combine all ingredients, mashing everything together with a fork until well blended. Form into balls and flatten into patties. Fry in a bit of oil until golden brown on both sides. Serve with boiled potatoes and dandelion salad or eat like burgers on a bun served with tarter sauce.
dandelion greens with hot balsamic dressing
1/4 c extra-virgin olive oil
3 garlic cloves, minced
3 T toasted walnuts, roughly chopped
1/4 c raisins
2 T balsamic vinegar
1/2 t sugar
salt & pepper
1 pound dandelion greens
1. Remove tough stems from dandelion greens, wash, dry and tear greens. Place in a large bowl and set aside.
2. In a skillet, heat olive oil, walnuts and garlic until hot, but do not let the garlic get brown. Add in raisins and stir until they are plump. Remove from heat, adding in balsamic vinegar and sugar. Whisk in salt and pepper and pour over greens, tossing until everything is well coated.