Delicioussalmoncroquettespassover Recipes

SALMON CROQUETTES

Steps:

• Preheat oven to 425°F and line a pan with parchment paper.
• In a large bowl add all ingredients, reserving 2 tablespoons of olive oil.
• Mix to combine and form into 9 patties. I use a slightly heaping ¼ cup measuring cup to form the patties. Press them well (but gently) so they do not fall apart.
• Bake salmon croquettes for 13-15 minutes or until browned.

SALMON CROQUETTES

Steps:

• Heat the olive oil in a large nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until soft and translucent.
• Transfer the onion to a mixing bowl and add the salmon, 1/2 cup of the bread crumbs, the egg, lemon zest and juice, parsley, and salt and pepper to taste; stir gently to mix. Take care not to break the chunks of fish up too small; do not overmix.
• Form the salmon mixture into 8 patties, about 1/2 inch thick. Place the remaining 1 cup bread crumbs in a shallow bowl, season with salt and pepper to taste, and stir to mix. Dredge the croquettes with the bread crumb mixture, coating both sides and pressing gently to adhere. Refrigerate for at least 1 hour, until firm.
• In the same skillet used to cook the onions, pour enough canola oil to just cover the bottom and place over medium-high heat until sizzling hot. Place the croquettes in the hot oil, cooking in batches if necessary to avoid overcrowding, and cook until golden brown, about 4 minutes per side. Flip the croquettes only once; reduce the heat to medium if they start browning too quickly. Remove from the skillet, drain on a brown paper bag, and serve warm.

SALMON CROQUETTES

Steps:

• If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
• Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
• Add the sautéed veggies to the bowl with the salmon, along with 1 egg, 1/4 cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
• Using your hands, shape the chilled mixture into 1-inch-thick patties.
• Set up three separate plates or shallow bowls: one filled with the remaining 1/4 cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
• Wipe out the same pan, and heat about 1/4 cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
• Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
• Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.