This salmon patties recipe is a nice treat while camping. It is easy to make and can provide leftovers for two people after a gorgeous hike to Laughing Falls.
It is easy to fry up the salmon patties at your campsite. I suggest preparing the salmon patties beforehand at home and keeping them on ice in your cooler. This will help them hold their shape while cooking. I would eat them the first day you arrive at your campsite so they don’t spoil. If you wish, you can make the entire recipe while camping. Just note, that when making the patties, it can be a bit messy. Having a campsite with washing stations like Waterfowl Lakes can help with the cleanup.
Tip: Make sure there aren’t any fish guts or smell remnants on your campsite once you’re done eating. Your cooler should remain inside your vehicle so you don’t attract bears!
Use the kind of fish that you like. Tuna can be substituted for a different type of fish if you prefer. I use cans of boneless and skinless salmon for easier patty preparation. It will take approximately one and a half hours including preparing, refrigerating or placing them in your cooler, then frying them up. I like to use naan bread with garlic and chives to add some taste to my meal. Using vanilla yogourt with lemon juice adds a tasty dipping sauce.
Waterfowl Lakes is a unique camping spot in Alberta that offers kayaking, swimming, hiking, relaxation, and an opportunity to explore. Flushable toilets, drinking water, and storage lockers are available. Picnic shelters are provided should inclement weather be present during your camping trip.
Enjoy your salmon patties meal on your breathtaking camping road trip from Edmonton to Kelowna!
Table of Contents
Salmon Patties
Ingredients
Equipment
Method
- In a medium bowl, add couscous, lemon juice and cumin.
- Pour the boiling water into the bowl. Cover the bowl with a plate to allow the couscous to absorb the water for 5 minutes. Stir together to fluff it up.
- Combine the skinless and boneless salmon, mayonnaise, garlic, eggs, parsley, and pepper. Ensure the egg is completely mixed in and that the salmon is broken up into pieces. You don’t want clumps in your salmon patties.
- Create 2-inch diameter patties. Put them on a plate.
- Refrigerate/chill for 30 minutes.
- In a large frying pan, fry up the patties in oil on medium heat. Turn them over once. They should be done frying once they are golden brown on each side.
- Cut up Naan bread and a cucumber to add on the side. Decorate with tomatoes.
- Mix the yogourt and lemon juice together to create a dipping sauce for your salmon patties and pita.
Additional Links
This post may contain affiliate links. If you purchase through my links, I might receive a small commission, at no additional cost to you. I only recommend companies and products that I’ve used and tested myself. If you’d like to support me, I’d greatly appreciate it! It will help pay for the costs to run my website.
Leave a Reply