Salmon Croquettes With Fennel Red Bell Pepper And Arugula Slaw Recipes

EASY SALMON CROQUETTES

Steps:

• Add panko and flour to a bowl and mix. Add bell peppers, canned salmon, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.
• Shape into 6-8 patties and heat oil in large skillet over medium high heat.
• Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.

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.

SOUTHERN SALMON CROQUETTES

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!

SALMON CROQUETTES

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.

SALMON WITH FENNEL

Steps:

• Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
• Preheat the oven to 500 degrees F.
• Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
• Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
• Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
• Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
• Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

CRUNCHY SALMON CROQUETTES

Steps:

• Pour salmon juice into a small bowl or measuring cup. Place salmon in a mixing bowl; clean off skin and bones.
• Use your fingers or a fork to flake the salmon. Add egg and mix well; add flour and stir to combine. Add onion, bell pepper, and black pepper. Mix well.
• Add baking powder to the salmon juice; beat with a fork until foamy. Pour into the salmon mixture and fold together. Form into thumb-sized croquettes.
• Heat oil in a large skillet over medium heat. Cook croquettes in batches until golden brown, about 5 minutes per batch.

SOUTHERN SALMON CROQUETTES

Steps:

• Heat butter in cast iron skillet over low to medium heat.
• Add in diced red bell pepper and diced shallots and saute until softened and golden. Set aside and let them cool.
• In a mixing bowl, whisk eggs, yogurt, salt, pepper, capers, lemon zest, and Worcestershire sauce together.
• Drain liquid from canned salmon filet (and bones if your brand had bones).
• Mix salmon, bread crumbs, diced parsley, seasonings, sautéed peppers and onions with the whisked egg mixture until well combined.
• Use an ice cream scoop to scoop mix and form into salmon patties using your hands.
• Once formed into a firm, pressed croquette, roll in cornmeal and set aside until all 12 are done.
• Heat oil in the skillet over medium heat and fry Salmon Croquette for 2-3 mins on each side until golden brown and crisp.
• Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
• Preheat the oven to 425F / 220C / gas 7 and bake on a foil-lined baking tray for 5-7 minutes, until golden brown and crisp.
• Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
• Preheat Air Fryer to 360F / 180C.
• Add Salmon Croquettes to the air fryer basket and cook for 6-8 minutes, turning the patties over halfway through the cooking time.

SALMON CROQUETTES

Steps:

• Drain canned salmon and set aside.
• In a mixing bowl mix beaten eggs and mayonnaise together.
• Add salt, Old Bay, pepper, and lemon juice together.
• Add canned salmon, onion, and bell pepper. Stir to combine everything together.
• Add 1 cup of the bread crumbs to the mixture and stir to combine with the salmon mixture.
• Form your salmon mixture into croquettes, or patties if you prefer to call them.
• Dredge each croquette into the remaining 1/2 cup of bread crumbs to coat each side.
• Place croquettes on a parchment lined baking sheet and chill in the refrigerator for 30 minutes to 1 hour before cooking. I find that chilling helps to maintain a nice shape during cooking. If you don't have the time, you can cook them right away.
• Heat vegetable oil in a skillet over medium heat until hot for frying.
• Add salmon croquettes and cook to brown on each side, 3-4 minutes per side. Turn carefully during cooking.
• Drain cooked croquettes on a paper towel lined plate to remove excess oil before serving.

SWEET ELIZABETH'S SALMON CROQUETTES

Steps:

• Put both cans of salmon with the juice in a large bowl.Break the salmon up gently with a fork and remove all bones.
• Add peppers, onions, spices, and herbs and mix well.
• Gently mix in the eggs. Mix with your hands, add cornmeal and flour until the mixture holds together.
• Form the salmon mixture into patties and lightly sprinkle with cornmeal Coat the patties with the bread crumbs.
• Heat a large skillet over medium heat and add the canola oil. When the oil is hot but not smoking, fry the croquettes until browned and heated through, turning once. Remove the croquettes from the pan and drain on paper towels.
• *Old Bay seasoning is a commercial mixture of cayenne, garlic,paprika, and sea salt. You can make your own by just mixing equal amounts of the ingredients. Keep tightly sealed.

SALMON WITH FENNEL, BELL PEPPER, AND OLIVES

Steps:

• Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.

SALMON CROQUETTES

Steps:

• Combine salmon, bell peppers, and onion in a bowl. Season with salt and pepper. Shape by hand into patties, as you would a hamburger. In a separate bowl, combine cornmeal and flour. Roll salmon patties in the cornmeal mixture.
• Heat about 1-inch of oil in a large, heavy skillet to 340 degrees F. Carefully place patties, in batches as necessary, in the hot oil and fry for 3 minutes on each side or until golden brown. Drain patties on paper towels. Serve with ketchup and/or hot sauce, if desired.

SALMON CROQUETTES WITH FENNEL, RED BELL PEPPER, AND ARUGULA SLAW

Steps:

• The salmon can be cooked in the oven or in the microwave. If cooking in the oven, preheat it to 375°F.
• To cook the salmon, sprinkle the fillets with salt and place them on a lightly oiled baking sheet or microwave-safe dish. Cook in the oven uncovered or in the microwave covered until just beyond medium-rare and white curds have formed across the top, about 8 minutes in the oven or 4 to 5 minutes in the microwave, depending on the thickness of the pieces. Transfer to a large bowl and when completely cool, pick out any errant bones.
• To make the croquettes, add the parsley, tarragon, bread crumbs, eggs, Worcestershire sauce, salt, and pepper to the bowl with the salmon and mix with your hands, breaking up the salmon without mashing it, until well blended. Spread the bread crumbs for coating on a large plate. Form the salmon mixture into patties 1/2 inch thick in whatever diameter you would like, depending on how many people you are serving. Coat them on both sides with the crumbs. Set the coated patties aside in the refrigerator to firm for 30 minutes or so.
• To make the slaw, combine the fennel, bell pepper, lemon juice, and salt in a large bowl and toss gently to mix. Place the arugula on top and set aside without tossing.
• To cook the croquettes, melt the butter in a large sauté pan over medium-high heat. Add as many salmon patties as will fit without crowding and fry, turning once, until golden on both sides, 4 to 5 minutes total. If necessary, continue with another round, adding more butter to the pan if needed.
• To serve, gently mix the arugula into the slaw. Spread the slaw across a large serving platter and drizzle with the oil. Set the patties on top, garnish with the lemon wedges, and serve right away.