Trixie’s Salmon Patties With Creamed Peas: A Culinary Hug

The aroma alone transports me back to childhood. I can almost see my mom, Trixie (a nickname my dad cheekily bestowed upon her), humming in the kitchen as she crafted these salmon patties. It wasn’t fancy, but it was love on a plate – a simple, comforting meal that somehow made everything feel a little bit better. The crispy, savory patties paired with the creamy, comforting peas were always a welcome sight, especially on those rainy days when all you craved was a warm, familiar hug.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

Salmon Patties:

• 1 (15 ounce) can salmon, drained, bones & skin removed
• 4 ounces saltine crackers (one tube)
• 2 – 3 eggs, depending on size
• 1 small onion, finely diced or 1 small onion, pureed
• 1 teaspoon poultry seasoning
• Fresh black pepper, to taste (don’t add salt unless your crackers are unsalted)
• 2 tablespoons butter (for frying)
• 2 tablespoons vegetable oil (for frying)

Creamed Peas:

• 1 (10 ounce) bag frozen peas, thawed, drained, but not cooked
• 3 tablespoons butter
• 1 1⁄2 cups milk or 1 1/2 cups half-and-half
• 3 tablespoons flour
• Salt and pepper to taste

Equipment Needed

• Medium mixing bowl
• Large fry pan
• Medium saucepan
• Whisk

Instructions

1. In a medium mixing bowl, combine all of the salmon patty ingredients: the drained salmon, crushed saltines, eggs, diced or pureed onion, poultry seasoning, and black pepper. Be mindful of the salt content of your crackers; if they’re heavily salted, you may not need to add any extra.

2. Using your hands, gently but thoroughly mix all the ingredients until they are well combined.

3. Shape the mixture into approximately 8 patties. Aim for a uniform size to ensure even cooking.

4. In a large fry pan, melt the butter and vegetable oil over medium heat until hot. The combination of butter and oil adds flavor and prevents the butter from burning.

5. Carefully add the patties to the hot pan, ensuring not to overcrowd it. You may need to cook them in batches.

6. Sauté the patties for approximately 2 minutes per side, or until they are crisp and well browned. The key is to achieve a golden-brown crust while keeping the inside moist.

7. Hold the cooked patties in a warm oven (about 200°F or 93°C) while preparing the creamed peas. This will prevent them from cooling down while you finish the rest of the meal.

8. Now, let’s move on to the creamed peas. In a medium saucepan over medium heat, melt the butter.

9. Add the flour to the melted butter and cook, stirring constantly, for one minute. This creates a roux, which will thicken the sauce. It’s crucial to stir constantly to prevent the flour from burning and developing a bitter taste.

10. Gradually add the milk or half-and-half while whisking vigorously to prevent lumps from forming. If lumps do appear, continue whisking until they dissolve or use an immersion blender for a smoother sauce.

11. Cook the sauce, stirring constantly, until it bubbles and thickens. This usually takes a few minutes. The sauce should coat the back of a spoon.

12. Add the thawed, drained peas to the thickened sauce and stir until the peas are heated through. Be careful not to overcook the peas, as they can become mushy.

13. Season the creamed peas with salt and pepper to taste. Adjust the seasoning according to your preference.

14. Serve two salmon patties per serving, topped generously with the creamy, comforting peas.

Expert Tips & Tricks

• For extra crispy patties: Ensure the pan is hot before adding the patties and don’t overcrowd the pan. This allows for even browning.
• Flavor boost: Add a dash of hot sauce or a pinch of red pepper flakes to the salmon patty mixture for a subtle kick.
• Make-ahead tip: The salmon patties can be prepared ahead of time and stored in the refrigerator until ready to cook. Just ensure they are covered tightly to prevent them from drying out.
• Fixing a broken sauce: If your creamed pea sauce separates, try whisking in a tablespoon of cold butter or a splash of heavy cream to bring it back together.
• Onion Aversion Solution: If you hate the texture of diced onion, but love the flavor, puree the onion before adding it to the salmon mixture.

Serving & Storage Suggestions

Serve Trixie’s Salmon Patties with Creamed Peas immediately for the best flavor and texture. They pair perfectly with homemade mashed potatoes, a simple green salad, or crusty bread for soaking up the creamy sauce.

Leftover salmon patties and creamed peas can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the patties in a skillet or oven until warmed through and the creamed peas in a saucepan over low heat, stirring frequently. You can also microwave them, but be careful not to overcook them, as they can become dry. Freezing is not recommended as it affects the texture of the salmon and peas.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	12g	60%
Cholesterol	150mg	50%
Sodium	550mg	23%
Total Carbohydrate	30g	10%
Dietary Fiber	3g	12%
Sugars	4g	–
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free saltine crackers.
• Dairy-Free: Substitute the butter with a plant-based butter alternative and use non-dairy milk, such as almond, soy, or oat milk, for the creamed peas.
• Herbaceous Twist: Add a tablespoon of chopped fresh dill or parsley to the creamed peas for a brighter flavor.
• Spicy Kick: Incorporate a pinch of cayenne pepper or a dash of your favorite hot sauce into the salmon patty mixture for a touch of heat.
• Budget-Friendly: Canned tuna can be substituted for canned salmon.

FAQs (Frequently Asked Questions)

Q: Can I use fresh salmon instead of canned?
A: While canned salmon is convenient, you can certainly use fresh salmon. Just be sure to cook and flake it before adding it to the patty mixture, and ensure all bones are removed.

Q: How do I prevent the patties from falling apart?
A: Ensure the salmon is well-drained and that the egg and cracker mixture is properly incorporated. If the mixture seems too wet, add a bit more crushed crackers.

Q: Can I bake the salmon patties instead of frying them?
A: Yes, you can bake them. Preheat your oven to 375°F (190°C) and bake the patties on a lightly greased baking sheet for about 15-20 minutes, or until golden brown and cooked through.

Q: What if I don’t have poultry seasoning?
A: If you don’t have poultry seasoning, you can use a combination of dried thyme, sage, and marjoram. A pinch of each should do the trick.

Q: Can I add vegetables to the salmon patties?
A: Absolutely! Finely diced bell peppers, celery, or even grated zucchini can be added to the mixture for extra flavor and nutrition.

Final Thoughts

Trixie’s Salmon Patties With Creamed Peas isn’t just a meal; it’s a memory, a connection, and a warm embrace on a plate. I encourage you to try this recipe and experience the simple joy it brings. Whether you make it exactly as written or add your own personal twist, I hope it fills your kitchen with comforting aromas and your heart with happy memories. And please, share your creations and feedback – I’d love to hear how you made it your own! This is a recipe worth passing on, a culinary hug from one kitchen to another.