Saturday, January 7, 2012

Salmon Croquettes

You really should make this recipe.  Yes, even you, Picky Eater Who Hides Your Fish in Your Napkin.  In fact, if you only try one new fish recipe this year, I think it should be this one.  Even though it's only January 7, I think I've just discovered one of my favorite recipes for the year.  Enough said.

The ingredient list may be a bit long, but most of the items are pretty standard condiments and pantry staples.  I have seen both canned salmon and panko (don't use regular breadcrumbs) at the co-op a number of times.  Lemons and green bell peppers are also usually available.  Green onions are under a dollar at Meijer and Kroger/Scott's; I like to keep a bag of them (chopped) in my freezer, so I can just scoop some out when needed. 

Salmon Croquettes (based on this recipe)
Serves 4
Time:  30 minutes

1 (15 oz.) can salmon
1/4 cup mayonnaise, divided (I used olive oil mayo)
4 tsp. fresh lemon juice, divided
2 1/2 tsp. Dijon or spicy brown mustard, divided
1/4 cup finely sliced green onions
2 T. minced bell pepper (I used green)
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes
1 egg, lightly beaten
1 cup panko (Japanese breadcrumbs--NOT regular breadcrumbs)
2-3 T. cooking oil
1 T. chopped fresh parsley OR 1 tsp. dried parsley
1/2 tsp. minced garlic (1 small clove)
dash salt

Drain salmon liquid into a bowl; set aside.  If salmon includes skin and bones, place on a small plate and carefully remove inedible parts using a fork and your fingers.  Flake meat with fork and place in a medium bowl.  Add 2 T. mayonnaise, 1 T. lemon juice, 1 1/2 tsp. mustard, and the next 6 ingredients (through egg), stirring well.  Add panko; toss.  Shape mixture into 8 (3-inch) patties (flatten with a spatula for an even thickness).  If mixture is too dry, add about 1 T. of the reserved salmon liquid; discard any remaining liquid.

Heat about 1 1/2 T. oil in a large skillet over medium heat.  Add patties; cook 4-5 minutes on each side or until browned.  (I cooked four at a time and added more oil for the second batch.  Make sure the oil is nice and hot before you add the first patties, or they will get soggy.  The second batch should cook more quickly.  The most difficult part is keeping the patties from falling apart when you flip them.  I used a very thin metal spatula, along with a fork to keep them flipping too quickly.)

Combine remaining 2 T. mayonnaise, 1 tsp. lemon juice, and 1 tsp. mustard with parsley, garlic, and salt, stirring well.  Top each croquette with about 1/2 T. sauce; serve immediately.

(Since these taste best fresh, you could also cook only as many croquettes as you plan to eat in one meal.  The leftover uncooked patties can be stored in the refrigerator for a day or two--just separate them with waxed paper.)

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