Salmon was an ingredient I cooked with more often when we lived in D.C. and I couldn't get my beloved crawfish and oysters as easily as I could in New Orleans. We have been back home almost two years now and I haven't tired of the accessibility of the succulent seafood of this region. I have been making recipes showcasing crawfish, oysters, crab and shrimp on a regular basis. But just because I have been neglecting Salmon for the more obvious choices, doesn't take away from the fact that both Forrest and I really like Salmon and its delicious flavor. I decided this recipe was a fun way to reintroduce the pink pesce back into our diets.Salmon Croquettes
Adapted from Cooking Light January 2010
Ingredients
- 1/4 cup of mayonnaise, divided
- 4 teaspoons fresh lemon juice, divided
- 2 1/2 teaspoons Dijon mustard, divided
- 1/4 cup finely chopped chives
- 2 tablespoons minced red bell pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 (6-ounce) packages skinless, boneless pink salmon ( I used Cajun smoked salmon)
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
Preparation
Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg),
stirring well.
Add panko; toss. Shape mixture into 8 (3-inch) patties.
Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
Top the cooked croquettes with the mayo mixture and serve.
Click Here for My Adapted Printable Recipe
