As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Salmon Patties and Roasted Turnips (in under 60 min)

I arrived home tonight, like most of us do, with the burning question–what’s for dinner? I quickly scanned my fridge and pantry and found all the necessary ingredients for a quick, healthy meal: Salmon Patties, Roasted Turnips and Peas (I love peas and don’t eat them enough). The Salmon Patties recipe is adapted from The Happy Kitchen/La Cocina Alegre cookbook.

Let’s time this! Clock start at 6.48 pm….


Preheat oven to 400

Wash, scrub and dice turnips. Toss with olive oil and some fresh herbs in a baking dish. (I used rosemary as it was the only herb that wasn’t under the black plastic tarp. Remember that fresh herbs are less potent than dried, so use more than you would dried herbs. Make sure to chop fresh herbs to release their oils.)

Bake for 40 minutes.


Ingredients for Salmon Patties

1 Can Alaskan Salmon WITH BONES (extra Calcium kick, trust me, you won’t even know they are there because the fish and bones are pre-cooked)

1 tbsp mustard

Slightly half an on onion, diced small

2 large cloves of garlic, minced

1 stalk of celery, sliced thin and then diced

2 eggs, beaten

3/4 cup bread crumbs* + 1 cup

olive oil


Drain liquid from canned salmon and place salmon in medium-sized mixing bowl.

Place 1 cup of bread crumbs in another small bowl and set aside.

Dice vegetables. Saute onion and celery first, for about 6 minutes on medium heat in a small bit of oil. Add garlic and saute for another 4 minutes, being careful not to burn garlic. Add vegetables to salmon. Add mustard, eggs and 3/4  cup bread crumbs and stir until mixed.

Form four large patties with your hands and then “dip” or “coat” in bread crumbs. Place patties on baking sheet lined with parchment paper.

Bake Salmon Patties for ~17 minutes, or until edges start browning. Remove and serve immediately.

Salmon Patties can also be frozen and re-heated for a fast meal.

Canned salmon WITH bones; trust me on this

Chopped veggies ready to be added (with compost bucket in top left corner)

Salmon, sauteed veggies, bread crumbs, mustard, eggs: ready to mix

To the oven they go!

*Homemade Breadcrumbs are SO easy to make that you should never have to buy them once you know how to make them. Plus many of the store-bought brands  have added sodium and chemicals that we should stay away from. If you’re great-grandmother knew you bought breadcrumbs she probably wouldn’t understand. Say what?

To make your own breadcrumbs, take stale (non moldy) bread and place in blender or food processor. Process until crumbs are formed.


Use non-stale bread, and toast. Place toasted bread slices in blender or food processor and process until crumbs are formed.

Breadcrumbs store very well in the freezer (in air-tight container) and I always have them on hand for nights like tonight.

Breadcrumbs stored in my freezer

The turnips and patties should be done at about the same time.  Remove from oven. Add salt and pepper to turnips, al gusto.

Serve patties with turnips on the side and peas (I had some frozen ones that I thawed out in the microwave and to which added a little butter).

Clock Stops at 7.38 pm when you sit down to eat dinner. 50 minutes total. Not bad!

Dinner is served!

The best part? I have lunch tomorrow 🙂

My lunch for tomorrow is packed!


3 responses

  1. Liddy

    Joy, this is wonderful! I particularly like the picture of your freezer.

    February 10, 2011 at 3:19 pm

  2. Thanks, Liddy! I hope to take more pics/do more blog entries about “freezer ready” foods/ingredients that I have prepared. Was a great night to have the oven on!

    February 10, 2011 at 5:31 pm

  3. Rachelita

    I am finally going to attempt this salmon patty recipe next week. Provecho!

    February 10, 2011 at 10:09 pm

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