Salmon Night

It's Salmon Night in the household and we have a special arrangement with the local sockeye guy (as if there's just one....) and we get fresh ground sockeye trim at a third of the price of fillet.  The amazing thing about this substance is that when fresh, it has no smell whatsoever, does not even smell like fish (but leave it a day and it soon changes for the worse).

250 Grams of ground sockeye trim.
Chopped chili peppers (from the greenhouse)
Salt, Bran and ground black pepper.
Louisiana Sauce.

All mixed up, made into patties, fried without oil in a quality non-stick pan with steam cycling.

Karen informs me that I am her best husband/cook after these devils are cooked and will stay with me for at least another week. They will be served with small buttered potatoes and broccoli and washed down with a Tree Brewing Thirsty Beaver Amber Ale.