Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

April 20, 2010

Salmon Patties with Roasted Vegetables and Grits


Recently my sixteen year old daughter wanted to make dinner.  Now she is capable of the easy mac n cheese meal but she asked repetitively to learn to really cook.  Obviously, if I were a better Mom I would have taught her before now.  So, we got the ingredients and she made a real dinner.
Here she is enjoying the brownie portion of her cooking with her little sis...

Roasted vegetables are so easy to make that they make every frozen quick side dish look like a waste of time.  You can roast any vegetable as long as you set the oven high - 450 degrees, sprinkle or spray with olive oil and your favorite seasoning.  I like to use sea salt with dill, celery salt and oregano.  You want to shake the vegetables to rotate them a few times during the cooking.  We cooked parsnips, brussels sprouts, mushrooms and pearl onions for about 20 minutes but the key is to just let them cook until they are done to your satisfaction.
Here they are finished cooking and you can see where they are caramelized.


Salmon Patties
1 14.75 oz can salmon, drained and flaked
2 eggs beaten
1/4 cup of crushed crackers or bread crumbs
1/4 cup of instant potato flakes
1 med onion
3-4 Tablespoons of fresh dill chopped
1/2 teaspoon of celery salt
salt and pepper to tast
Combine all ingredients thoroughly, shape into patties and then fry in a few tablespoons of olive oil, about 5 min per side.


South Georgia Grits
2 cups of water
2 cups of milk
1 cup of grits
salt and pepper to taste
Combine all ingredients in sauce pan and cook over med heat until the liquid is absorbed - about 15 minutes.  Serve warm with butter or cheese.

1 comment:

busymomof10 said...

I think I might try this menu for supper tonight! :)

You make your grits totally differently than I do. That seems lika lot of liquid for one cup. I think I normally use 3 cups of water/milk to 1 cup of grits. Do these thicken up or is the finished product thin? I HATE thin and watery grits! :) Since you seen to be an authentic southern gal, I doubt you like them that way either! :)

Can't wait to try the salmon patties and grits! What a great combo! Will have to let you know how I like it!

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