This is definitely a malleable recipe, loosely held together with an egg, where you can change up pretty much anything in it to suit your fancy. You could probably even do canned chicken instead of salmon, but then you’d have to change the title!
I happen to be enjoying success right now with my herb garden (knock on wood) so I wanted to exploit those beauties – fresh parsley, cilantro, and thyme.
I had some amazing smoked canned salmon left from a dip I made over the weekend that needed a dish. A friend of my husband’s catches, smokes, and cans this goodness himself in Alaska and it is absolutely delicious. Perfectly smoked and not overly salted, no bones, all salmon. I used a fork to break it into small pieces and added it to the herbs.
I knew that without a binding agent, flipping in a pan where I usually make things like this would be a challenge, so I decided to bake them. It still needed just a little glue, so I used about a tablespoon of instant mashed potato flakes (flour or bisquick would be ok too). Mixed it up and plopped four large mounds onto a non-stick foil sheet atop a baking sheet and baked at 375 for about 20 minutes. As a side, I made some roasted zucchini, asparagus, portobello mushrooms, and red peppers. Drizzled on some EVOO and a little salt and pepper.