Salmon: Great-Grandma Addie's Salmon Croquettes
Source of Recipe
From "Southern Living: A Southern Gentleman's Kitchen"
Recipe Introduction
"Once an affordable yet hearty dish, salmon croquettes have seen many an 'artisanal' makeover these days using fresh-cooked organic salmon along with ingredients that may or may not be indigenous to the region. The way I see it, why mess with a good thing? I like to keep my recipe straightforward and simple, presenting a dish in the same manner that satisfied me and the many generations that came before me."
List of Ingredients
◦ 3 (5-ounce) aluminum foil pouches skinless, boneless pink salmon
◦ � cup fine, dry breadcrumbs
◦ 1 large egg, beaten
◦ 1 teaspoon kosher salt
◦ � teaspoon freshly ground black pepper
◦ 2 tablespoons finely chopped green bell pepper
◦ 2 tablespoons finely chopped red bell pepper
◦ � medium Vidalia or sweet onion, finely grated
◦ 1 tablespoon fresh lemon juice
◦ � cup unsalted butter, divided
◦ Creamy Dill and Lemon Sauce
Recipe
Place salmon in a wire-mesh strainer, and press lightly to remove excess liquid. Combine salmon and next eight ingredients in a large bowl. Using hands, toss ingredients together until blended, being careful not to overwork mixture. Loosely shape mixture into eight 3-inch patties, each about 1 inch thick.
Place a 10-inch cast iron skillet over medium heat one minute, or until hot; melt 2 tablespoons butter in hot skillet. Add half of salmon patties, and cook 4 minutes on each side or until browned. Transfer patties to a serving platter, and cover loosely with aluminum foil to keep warm. Repeat procedure with remaining butter and patties.
Serve croquettes with Creamy Dill and Lemon Sauce.
Serves 4
Creamy Dill and Lemon Sauce:
◦ � cup mayonnaise
◦ 2 tablespoons fresh lemon juice
◦ 2 tablespoons finely chopped fresh dill weed
◦ � teaspoon freshly ground black pepper
Stir together all ingredients in a small bowl until blended.
Cover and chill until ready to serve.
Makes 1 cup
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