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

Salmon Croquettes with Fennel, Red Bell Pepper, and Arugula Slaw image

Categories Bread Sauce Pepper Breakfast Brunch Side Fry Dinner Salmon Arugula Bell Pepper Kosher

Yield serves 4 to 6

Number Of Ingredients 20

Ingredients

Croquettes
1 pound skinless salmon fillets
Kosher salt
1 tablespoon chopped fresh flat-leaf parsley
3/4 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon
3/4 cup fine fresh bread crumbs (page 4)
2 large eggs
1 teaspoon Worcestershire sauce
3/4 teaspoon kosher salt
Pinch of cayenne pepper
Slaw
1 fennel bulb, halved lengthwise, cored, and cut crosswise into thin slices
1 red bell pepper, halved lengthwise, seeded, and thinly sliced
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
6 cups arugula leaves
2 tablespoons extra virgin olive oil
1 cup fresh bread crumbs, to coat the croquettes
4 tablespoons butter or ghee (see page 71), or more if needed, for frying
4 lemon wedges

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.