Tonight I made a supper of salmon patties. I prefer pan fried salmon filets (and only wild caught at that) but sometimes I'll get a can of skin and bones straight from Alaska and fry up patties. I mix a short can with one egg, some black pepper, a splash of lime juice, and a good dose of Old Bay. Once a girl from New Orleans told me that using Old Bay didn't make me a gourmet but it definately makes a wide variety of things taste better. I'm sure she would have been less critical if I had used Zataran's.
Mix the above ingredients together then lightly coat each patty in corn meal. Be sure to have a hot frying pan with a good splash of olive oil in it ready to throw the patty into as soon as its out of the corn meal. I fried them about three or four minutes on each side over medium/medium high heat. I recommend to serve with tobasco or louisiana brand hot sauce at the table.
Steamed brussell's sprouts and triscuits go well as side items. As you can see I don't eat very complicated but its fairly healthy.
I'm meeting a friend out tonight so I had a ball jar of ice water to wash down dinner but if you're ready for something with a little more kick I recommend a Sierra Nevada Pale Ale. Goes great with the fish.
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