Salmon Latkes

My dad gave me two salmon fillets he had hanging out in his fridge. He was going out of town and wanted to make sure the salmon didn’t go to waste. Salmon is a delicious delicious fish, but I wanted to find a different way to cook it. I scoured foodnetwork.com for a salmon recipe and I stumbled upon this jewel. I’m on a “clean out the fridge and pantry kick,” must be spring cleaning time. I had everything I needed, except the lemon, so I didn’t have to make a run to the grocery store. I substituted in lemon juice and it tasted just fine. I also added a little dill to the batter for a little kick. Salmon a dill work so well together.

• 3/4 pound salmon fillet, cut into 6 pieces
• 1/2 lemon, thinly sliced
• 1 egg
• 1/2 cup milk
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 tablespoons butter or vegetable oil
• Lemon wedges

Place the salmon pieces in a deep, medium-sized skillet or shallow saucepan. Pour in enough boiling water to almost cover fish. Add lemon slices. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes, or until salmon is opaque in center when flaked. Remove salmon with a slotted spatula. Remove the skin and bones and flake fish into a medium bowl.
In a separate bowl, whisk together egg and milk. Add flour, baking powder, salt and pepper. Whisk just until blended. Pour batter over cooked salmon. Stir gently to mix.
Melt 3 tablespoons butter in a large skillet over medium heat. Pour batter, 1/4 cup for each latke, into the hot butter. Raise the heat to medium-high and cook latkes until nicely browned and crisp on bottom, about 4 minutes. Turnover and cook until second side is crisp and browned, about 2 minutes longer. Repeat in 1 or 2 more batches to use remaining batter, adding more butter as needed.
Drain on paper towels. Serve warm, with lemon wedges.

http://www.foodnetwork.com/recipes/cooking-live/fresh-salmon-latkes-recipe/index.html