Years ago I discovered the magic of using fresh salmon instead of canned salmon in croquettes. WOW!!! What a difference! This makes frequent appearances in our home. It's a bit messy to make, but OH so worth the effort. Originally posted January 20, 2011.
I grew up on canned-salmon salmon croquettes. Not that there was much of a choice when it came to salmon back in 1960's Oklahoma! So it never really occurred to me that croquettes could be made out of fresh salmon until some years ago when I ran across this recipe from Cook's Illustrated. And what a difference! It's a wonderful, different way to get those healthy Omega-3 fatty acids that salmon is infamous for. I will never use canned salmon again (except to snack on that wonderful soft bone in the center of the can!)
SALMON CROQUETTES (serves 2)
1/2 to 3/4 pound salmon fillet, very finely chopped
1 Tbsp mayo
2 Tbsp finely grated onion
1 Tbsp chopped fresh parsley
3/4 Tbsp fresh lemon juice
salt to taste
egg or egg beaters
Mix the first 6 ingredients (salmon through salt) together. Divide the mixture into four parts. Pat into equal-sized patties.
Place on a cookie sheet or plate lined with waxed paper and put into the freezer for 30 minutes.
Have three plates or bowls ready. Place the flour in one, the egg in the next, and the breadcrumbs in the last one. This part is a bit messy and you'll need to rinse you hands and utensil after making each patty. Dip the patty first into the flour, then the egg, then the breadcrumbs. Fry in a skillet with either vegetable oil or a pan sprayed with cooking spray. Cook until brown on both sides.
NOTE: I traditionally serve these with macaroni and cheese and green beans.
Recipe Source: Cook's Illustrated