SALMON CROQUETTES

Alongside the sexy crab cake, salmon croquettes are just as glamorously chic.  Not only are they the most elegant rosy color but when prepared correctly, you will receive an Oscar nomination for saveur and presentation.  These particular morsels will get you the accolades of the century.

Don’t be that person that creates salmon patties out of a can.  And no, I haven’t waged a war against canned salmon, but if you are going to embark in cooking professional fare, then do us all a favor and use fresh salmon.  If you have salmon from a previous meal, then by all means use it, as that is a stupendous way to utilize the leftovers!  However, simply poaching or roasting a couple of salmon fillets is not only superlatively easy, but the end result will create a criminally delectable salmon croquette.

The trick is to ensure you have the salmon mix thoroughly chilled, as that will provide additional solidity when frying them.

We all know everything’s relative.  A woman’s finishing touch is her perfume and lipstick, in this case the accompanying sauce has to be equally as sensual, because it’s the crowning glory for these crispy and juicy wonders.

 

2 salmon filets – skins and bones removed

2 TBSP No Salt Lemon Pepper

2 stalks of celery – some leafy tops included – chopped finely

½ sweet onion – chopped finely

½ red bell pepper – chopped finely

½ green bell pepper – chopped finely

2 TBSP butter

½ cup of Sake wine

½ cup of chopped fresh parsley

½ cup of chopped fresh cilantro

3-4 TBSP of Panko breadcrumbs

2-3 TBSP mayonnaise

1 TSP Aleppo pepper

Zest and juice of 1 lemon

Few dashes of Worcestershire sauce

 

PREHEAT OVEN TO 375F

In a cookie sheet lined with foil, place the salmon filets.  Add a generous drizzle of EVOO and season with Kosher salt and lemon pepper front and back.  Bake for about 20 minutes.  Allow the salmon to cool.

In a frying pan, add 2 TBSP of butter and a drizzle of olive oil and sweat the veggies.  Add some Herbes de Provence, some lemon pepper and season with Kosher salt.  Deglaze the pan with some Sake wine until well evaporated.  Allow the veggies to cool.

In a bowl, shred the salmon pieces with your fingers and add any of the leftover oils from the cookie sheet. Incorporate the veggies, Panko, mayo, parsley, cilantro, lemon zest and juice, Worcestershire sauce and season generously with the Aleppo pepper and some Kosher salt.  Mix thoroughly with a rubber spatula and taste to adjust seasonings. Refrigerate the mix for at least 4 hours before forming the croquettes.

Heat up some butter and some olive oil in a skillet and fry the patties on medium/high heat for about 4 minutes on each side until you see a crust has developed, as they will be easier to flip.   Be careful as they burn easily.  Fry for an additional 4 minutes on the other side to even brownness.

Serve with the accompanying sauce.

SAUCE

1 ½ TBSP of mayonnaise – preferably homemade

1 ½ TBSP crème fraiche or sour cream

1 ½ TBSP Ketchup

2 TBSP chopped capers

1 TBSP finely chopped parsley

Few dashes of Worcestershire sauce

Few dashes of hot sauce

1 scallion – chopped finely

Juice of half lemon

Pinch of sugar

Kosher salt to taste

 

Wisk all ingredients together in a bowl and refrigerate at least 2 hours for the flavors to marry.

 

NOTE

The addition of the Aleppo pepper is outstanding in this dish.  I abstained from adding the customary Old Bay seasoning, as that is an inherent flavor for most salmon and crab cakes.

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