So It’s Not a Lobster

Today is National Lobster Day. How convenient, since it is also a Friday. Lobsters are great served as part of a Surf and Turf ensemble. But on their own, unless you are dining at The Palms, the tails are way to small for a meal.

Recently I saw that whole lobsters were available at the Big Box Store. Even those had puny little claws and tiny little tails. It would have been fun to crack open a whole lobster, it’s been a long time. But if I’m going to go through all the trouble it takes to break through the shell, I want to get big, beautiful hunks of sweet lobster.

So no lobster today. Still, it’s Friday and as an old school, traditionalist Catholic there won’t be a big, beautiful steak on my plate today. Recently Hubby mentioned that I haven’t made Salmon Patties with “that sauce” he liked so well. Confession time, that sauce came from a package of Knorr Newburg Sauce. I am not sure why they no longer make this sauce, but they don’t. And what really made my Salmon Patties so special was the sauce.

Guess what?! Necessity is the mother of invention – and it was necessary to make a sauce similar to the one that came in the convenience of a package mix. Sure, I’ve tried many “real” sauces. While good (and I suspect more authentic than anything a dry mix could make) they simply didn’t hit the mark with me. I know people who think canned spaghetti is amazing and when presented with the “real deal” they don’t like it as much as the stuff in the can. So I guess the same can be said about my Newburg presences. That is until now. This is one recipe I truly liked. The Dry Sherry wasn’t overpowering. Yeah, this recipe, in my book, is a keeper.

Salmon Patties with Newburg Sauce II
Salmon Patties
1 (16 oz) canned Pink Salmon
1/4 Red Onion
2 tablespoons Parsley Flakes
Black Pepper to taste
1 Egg
1 cup Italian Breadcrumbs
3 tablespoons Butter

Empty salmon with its liquid into a medium mixing bowl. Flake salmon with a fork removing any visible bones.

Cut onion in half from root to tip. Cut half in half again. Reserve three-quarters of the onion for another use. Peel and grate or finely mince remaining quarter, add to the salmon. Scatter parsley flakes over salmon. Season with pepper to taste.

In a small bowl, lightly beat egg. Pour egg over the salmon. Add enough breadcrumbs to bind the salmon together. Form 4 patties, about 1/2 cup or so of the salmon mixture. Once formed, press patties into the remaining breadcrumbs to coat. Set aside.

Heat a large skillet over low heat. Melt 2 tablespoons butter into the warm skillet. Increase heat to medium-low. Fry patties until golden brown and warmed through, about 3 minutes or so per side. Keep warm until ready to serve.

Creamy Newburg Sauce
5 tablespoons Butter, divided
2 tablespoons Flour
1-1/2 tablespoons Paprika
1/2 teaspoon Salt
1/2 teaspoon White Pepper
Pinch Cayenne Pepper
3/4 cup Milk
1/4 cup Heavy Cream
2 tablespoons Dry Sherry
2 tablespoons Lemon Juice

Melt 3 tablespoons butter over medium heat in a skillet. Once butter appears golden, whisk in the flour, paprika, white pepper and a pinch of cayenne to create a flavorful roux. Keep whisking until roux is a thick, smooth paste.

Slowly pour in the milk, then cream, whisking continuously until the roux is fully incorporated into the liquid.

Note: It should be thick and completely lump-free.

Slowly add the sherry in a steady stream, whisking until incorporated. Continue to cook over medium heat, whisking constantly, until the sauce is thick and bubbly. Scrape the bottom and sides to prevent anything from burning.

Remove from heat, whist in remaining 2 tablespoons butter, 1 tablespoon at a time until silky and smooth. Return to low heat, add lemon juice. Let simmer gently until ready to serve.

To serve, smear Newburg sauce on individual plates. Top smear with one or two salmon patties as desired. Ladle on more sauce just before serving.

Delicious with your favorite Roasted Potatoes or fried potatoes and perhaps a simple salad.

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Kindness and truth shall meet;
justice and peace shall kiss.