Lubys Salmon Croquettes Recipe 435

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SALMON CROQUETTES



Salmon Croquettes image

When it comes to toddler-approved meals, there's just something about finger foods that make everything taste better and look more appealing to the eye. At least, according to the kids. These salmon croquettes were a hit with my kids. They're mild in flavour, light and tasty, and fun for the kids to eat, yet they're elegant enough ... Continue reading →

Provided by Lisa Codina

Number Of Ingredients 1

2 large salmon steaks or filets (cooked) or 3 cups of canned salmon (drained and bones removed)2 scallions, finely chopped1 garlic clove, finely diced 1 large organic egg 1/4 cup cornmeal + 1 cup for coating2-3 tbs. fresh dill1/2 tsp. capers, drained (optional) 2 tbs. light mayonnaise 1 tbs. Dijon mustard 1/2 freshly squeezed lemonsea salt and black pepper, to taste1/4 tsp. Sriracha (optional) About 1 cup coconut oil (sunflower or canola oil) For the dip: 2 ripe Hass avocadosjuice of 1/2 lime1 tbs. fresh dill 1 garlic clove, finely mincedSriracha, quantity as desired

Steps:

  • In a medium frying, heat olive oil on medium heat for 1-2 minutes. Add the salmon steaks and cook for 7-8 minutes per side or until the inside is no longer pink but still moist. Set aside to cool for 5 minutes. Once cooled, remove the skin and small bones until only the flesh remains. Transfer the salmon to a large food processor and blend with the remaining ingredients until smooth and combined. If you prefer a chunkier texture, pulse until get you the desired consistency. Set aside in the fridge for about one hour to cool. Just before removing the salmon mixture from the fridge, heat 1 cup of oil to a large frying pan on medium-high heat for 2-3 minutes. To ensure the oil is hot enough, place a toothpick in the center of the pan, touching the bottom. If bubbles appear around the toothpick then the oil has reached the ideal heat for frying. Pour the cornmeal onto a large flat plate. Scoop 1 heaping tablespoon of the salmon batter and roll into a ball then lightly coat with the cornmeal. Transfer to the frying pan (a batch of 8 at a time) and cook for 2-3 minutes per side or until lightly browned and crispy. Transfer the croquettes to a large plate lined with paper towels and lightly salt with sea salt. Repeat the cooking process with the remaining croquette batter. Serve immediately with the spicy avocado dip. To prepare, simply mash the avocado and mix with the remaining ingredients. Taste to adjust seasoning, if needed. Store in the fridge in an air tight container for 2-3 days or in the freezer for up to 3 months.

SOUTHERN SALMON CROQUETTES



Southern Salmon Croquettes image

Salmon Croquettes are a southern classic! Full of salmon, peppers, onions and seasoning, this versatile dish is sure to be loved by all!

Provided by Jessica Formicola

Categories     Appetizer

Time 25m

Number Of Ingredients 13

½ cup flour
¼ cup yellow cornmeal
15 ounces canned salmon
1 red bell pepper (, finely chopped)
½ cup sweet onion (, diced)
1 large egg (, beaten)
1 teaspoon Worcestershire sauce
½ teaspoon seasoned salt
¼ teaspoon pepper
½ teaspoon garlic powder
¼ cup mayonnaise
¼ cup cilantro (, chopped)
Olive oil for frying

Steps:

  • In a large bowl whisk together flour and cornmeal.
  • Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.
  • Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.
  • Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.
  • Serve immediately with your favorite dipping sauce.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 186 kcal, Carbohydrate 12 g, Protein 15 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 410 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SALMON CROQUETTES



Salmon Croquettes image

Salmon croquettes are delicious and easy to fix. Great for a quick dinner and even cold on salad the next day!

Provided by JENLYNN57

Categories     Appetizers and Snacks     Seafood

Time 20m

Yield 2

Number Of Ingredients 8

1 (6 ounce) can salmon, drained and flaked
1 egg
¼ cup finely chopped celery
¼ cup sliced green onion
1 tablespoon chopped fresh dill weed
½ teaspoon garlic powder
⅓ cup wheat germ
3 tablespoons olive oil

Steps:

  • In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
  • Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 12.2 g, Cholesterol 130.4 mg, Fat 30.9 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 359.5 mg, Sugar 0.9 g

LUBY'S SALMON CROQUETTES RECIPE - (4.3/5)



Luby's Salmon Croquettes Recipe - (4.3/5) image

Provided by pammons

Number Of Ingredients 13

BREADING:
1 1/4 pound canned pink salmon, bones and skin removed
1 1/4 pound haddock or cod, cooked
1 1/4 pound potatoes boiled and shredded or diced
1 jumbo white onion, peeled and shredded
2 extra large eggs
2/3 tablespoon paprika
1/2 pound crushed saltine crackers
1/2 pound all purpose flour
1 1/2 cups buttermilk
3 eggs
1 1/8 pounds crushed saltine crackers
Vegetable oil, for deep frying

Steps:

  • Place salmon and juice in large mixing bowl. Discard any bones and skin. Press salmon flat against pan and check for remaining bones. Flake haddock or cod and add to salmon. Add the potatoes and onions. Add the eggs, paprika, and crackers; mix well. Mold into 4 1/2 ounce portions. Dust croquettes in flour. Whip eggs and buttermilk with a fork until well- mixed. Dip the croquettes in mixture. Place them into crackers and fluff crackers around the salmon. Avoid pressing the crumbs into the croquettes. Deep fry at 300 degrees for 7 mins.

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