25 February 2011

Salmon Croquettes

 I came home tired on Friday night and had planned this for dinner.  Didn't want to cook at all, but didn't want to bother with anything else either.  Decided to grin and bear it and cook these as planned, boy was I glad I did.  The ingredients had been in my pantry for weeks, one of those put off recipes.  The ingredients will now be in my pantry as a delicious easy dinner.  The original recipe was for 8 cakes serving 4, I reduced to serve 2.  In the future, if it's not Friday night, I will make the whole recipe so we can enjoy the leftovers for lunch.

Preparation time:  20 miutes
Serves 2 (2 croquetttes and 1 tablespoon of sauce)


2 T.  mayonnaise, divided
2 teaspoons  fresh lemon juice, divided
1 1/2  teaspoons  Dijon mustard, divided
2 tablespoons finely chopped green onions
1  tablespoon  minced red bell pepper
1/4  teaspoon  garlic powder
1/8  teaspoon  salt
Pinch  teaspoon  ground red pepper
1 (6-ounce) packages skinless, boneless pink salmon
1  large egg, lightly beaten
1/2  cup  panko (Japanese breadcrumbs)
1  tablespoon  canola oil
1  teaspoon  finely chopped capers
1 small clove  minced garlic


1. Combine 1 tablespoons mayonnaise, 1/2 tablespoon juice, 3/4 teaspoon mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 4 (3-inch) patties.
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Adapted from Cooking Light

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