by Gary Duke at Alley Oops 6 ounce salmon fillet, cooked medium rare or you can use canned salmon6 ounces shrimp, peeled and diced1 tablespoon olive oil or butter 3 tablespoons bell pepper, finely diced1 teaspoon jalapeno pepper, seeded and stems removed and finely diced1/2 cup cracker crumbs or bread crumbs1 egg1 or 2 scallions, dicedjuice of 1/2 lemon4 tablespoons mayonnaise1 teaspoon mustard1 teaspoon Worcestershire Saucesalt and pepper3 or 4 tablespoon canola oil for frying 1. If using fresh salmon, cook it by poaching, baking or grilling to medium rare. Be sure to remove the skin and any bones. Break apart salmon into chunks and set aside.2. In one tablespoon olive oil, sauté the bell pepper and jalapeno's for a minute or two and add the shrimp, cook for an additional minute and remove from heat. 3. In a bowl, mix together the cooked peppers and shrimp, cracker crumbs, egg, scallions, lemon juice, mayonnaise, mustard, Worcestershire Sauce, and the salt and pepper. After you have this all mixed together, gentle fold in the salmon , I try to leave as many chucks as possible4. Patty out mixture into 4 to 8 patties, depending on the size you want.5. In a large skillet heat the canola oil till hot, cook the patties till brown and turn to brown the other side. Serve on a bed of seasoned pasta and top with a Remoulade Sauce and the juice of the other half of your lemon.
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