SALMON CROQUETTES
Salmon croquettes-a southern take on salmon patties with a golden, crispy crust-are easy and budget friendly, thanks to canned salmon.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 19
Steps:
- Drain the salmon well and place in a large mixing bowl.
- Lightly beat the eggs in a separate bowl.
- To the bowl with the salmon, add the bell pepper, onion, Greek yogurt Worcestershire, kosher salt, pepper, celery salt, hot sauce, parsley, and beaten eggs.
- With a fork, mix until evenly combined.
- Place the cornmeal in a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and place it near the cornmeal.
- Shape the salmon mixture into 8 patties, then lightly coat both sides of each in the cornmeal. To shape the patties, squeeze lightly with your hands discarding a little bit of liquid that may come out of the patties. Press them together gently but with enough force so that they hold together. The patties will feel loose, wet, and delicate; be patient and do your best, they'll cook up fine! Place the patties on the baking sheet as you go.
- Cover the pan with plastic and refrigerate for at least 15 minutes or up to 1 day.
- While the patties chill, prepare the dipping sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, Dijon, salt, hot sauce, and herbs. Refrigerate if you won't be serving within 30 minutes.
- To cook the patties, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, swirl the pan, then gently place the first batch of patties in the skillet so that they are not touching (I can fit 4 at a time in my skillet, but you may need to cook additional batches if your skillet isn't large enough). Cook 3 to 4 minutes on each side, until the outsides are crisp and golden and the interiors are cooked through. Add the remaining 1/2 tablespoon olive oil, swirl, then repeat with remaining patties. If at any point the croquettes begin to stick, add more oil as needed. If desired, keep the croquettes warm in a 250 degree F oven between batches. Enjoy hot with dipping sauce.
Nutrition Facts : ServingSize 1 (of 8), without dipping sauce, Calories 143 kcal, Carbohydrate 7 g, Protein 15 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 85 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
CRISPY SALMON CROQUETTES WITH REMOULADE SAUCE
Steps:
- For Remoulade:
- Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
- For Croquettes:
- Using a fork flake the salmon meat away from the skin. Discard skin.
- In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
- Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
- In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
- Serve croquettes hot with remaining remoulade sauce.
SALMON CROQUETTES WITH REMOULADE SAUCE
Most likely you have most, if not all, of the ingredients to make this surprisingly easy, budget-friendly and deliciously crispy dish sitting in your pantry right now. We tested the recipe using both cornmeal and panko for the breading and found panko produced a much better crunch and that golden crust croquettes are known for. Serve them on their own as a delicious appetizer or along with a salad for a light dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 8 to 10 croquettes
Number Of Ingredients 17
Steps:
- Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook's Note).
- Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.)
- Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres.
- Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels.
- Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.
ABALONE WRAPPED SALMON CROQUETTES WITH UNI SAUCE
Steps:
- After cleaning, slice the abalone into very thin steaks and pound them with a mallet until they are paper thin and free of all rubberiness. Set aside. Cut Salmon into croquette sized pieces and grill for a few minutes until just cooked. Be careful not to overcook. Turn the grill up to maximum temperature and let it get very hot. Brush with oil and place abalone steaks on for about 5 seconds on a side. Do not overcook or abalone will turn tough. Wrap Salmon pieces in the abalone steak and top with uni sauce. UNI SAUCE- In a saucepan, melt 1 TBS butter over low heat. Add 1 minced shallot and cook until translucent, about 2 minutes. Add 1/4 cup dry white wine, the more complex the flavor, the better the sauce will be. Increase heat to medium high and cook until the liquid is reduced by half. Add 1 sprig of fresh thyme and 1/4 cup clam juice and reduce until there is 3 or 4 tablespoons. After reducing heat, add three more tablespoons of butter, one at a time, to make an emulsified sauce. Strain sauce and add one once of sea urchin roe (UNI) and season with salt and pepper to taste. Set sauce over warm water for up to an hour before serving. Place a tablespoon of sauce over each croquette and serve immediately. Your guests will forever complement you on the rare and exotic treat you have served for them.
SALMON CROQUETTES WITH FRESH SALMON
These croquettes are made with fresh salmon, but still cook really quickly. They are great to snack on as an appetizer dipped into some tartar or remoulade sauce, over a green salad, or with some wild rice and veggies on the side.
Provided by fabeveryday
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Finely chop the salmon using a food processor.
- Transfer salmon to a bowl with baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning. Mix until the ingredients are well blended.
- Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. If you are struggling to form the patties due to the mixture being sticky, rinse your hands after forming every few patties, as the mixture is easier to work with while your hands are clean. Refrigerate the patties for 30 minutes.
- Heat the vegetable oil in a skillet over medium heat. Place the cornmeal into a shallow dish and dredge each patty in the cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.
- Working in batches, cook the patties in the oil until golden and cooked through, 3 to 4 minutes per side.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 22.1 g, Cholesterol 95.2 mg, Fat 14.4 g, Fiber 1.5 g, Protein 24.8 g, SaturatedFat 3 g, Sodium 360.6 mg, Sugar 1.9 g
SALMON CROQUETTES
These croquettes have what may just be the perfect texture combination: crispy outsides and tender insides. Made from simple ingredients, they're also a great use of leftovers, putting to work those halves of onion and bell pepper from last night's dinner, and any remaining salmon, though you can also use canned (boneless works best). The filling may be a little delicate when you put it together, but a quick pop in the fridge or freezer makes it easier to work with. Serve the croquettes alone as an appetizer with tartar sauce or hot sauce, or make them a bigger meal alongside grits.
Provided by Millie Peartree
Categories brunch, dinner, lunch, seafood, appetizer, main course
Time 30m
Yield 2 main-course servings, 4 appetizer servings
Number Of Ingredients 16
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.
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Ingredients
To create this dish, you will need the following:Abalone wrapped salmon croquette
- 2 salmon fillets (skinless)
- 1 can of abalone
- 3 tbsp of almond flour
- 1 1/2 tbsp of coconut flour
- 2 tbsp of chopped onions
- 2 tbsp of chopped celery
- 1 egg
- 1/4 tsp of garlic powder
- Salt and pepper to taste
- 4 sheets of nori
Uni sauce
- 3 pieces of uni
- 1 tbsp of mayonnaise
- 1 tsp of soy sauce
- 1 tsp of lemon juice
- 1/2 tsp of sugar
- 1/4 tsp of garlic powder
Preparation
Abalone wrapped salmon croquette
- Finely chop the salmon fillets, abalone, onions, and celery.
- In a large bowl, combine the chopped ingredients with almond flour, coconut flour, egg, garlic powder, salt, and pepper.
- Form the mixture into croquette shapes (about a 2-inch diameter), and chill in the refrigerator for 10 minutes to firm up.
- In the meantime, toast the nori sheets over low heat until they are crispy (about 2-3 minutes on each side).
- Cut each nori sheet into four squares.
- Wrap each chilled croquette with a square of nori, making sure to moisten the edges with water to seal.
- Heat a skillet over medium heat and add oil.
- Cook the croquettes for 3-4 minutes on each side or until browned and cooked through.
Uni sauce
- Place the uni, mayonnaise, soy sauce, lemon juice, sugar, and garlic powder in a food processor.
- Pulse until the mixture is smooth and creamy.
- Transfer the sauce to a small bowl and chill until serving.