[title subtitle=”words: Chef Deborah VanTreece, Twisted Soul Kitchen + Bar
Images:courtesy Henri Hollis/Green Olive Media”][/title]
These salmon croquettes make an excellent spring dish with their bright colors and flavors. Better still, it’s not a complicated recipe, and forming the mixture into croquettes is a fun activity for kids in the kitchen. What a great way to introduce the little ones in your life to the joy of cooking!
Salmon cooks quickly, which is another plus for cooking with kids who can’t wait to see the end result. And the spring pea, bacon and radish salad makes the dish absolutely gorgeous when you dish it up. The addition of smoky bacon to the accompanying salad provides a counterpoint to the sharp, clean flavors of the salmon, dill and red onions. Enjoy!
Salmon Croquettes Ingredients
- 2 pounds skinned salmon fillets
- ¼ cup red onions, finely chopped
- ¼ cup celery, finely chopped
- ¼ cup red peppers, finely chopped
- 2 Tablespoon unsalted butter
- ½ cup Ritz® cracker crumbs
- ½ cup breadcrumbs
- ½ cup mayonnaise
- 1 Tablespoon flat parsley, chopped
- 1 Tablespoon dill, chopped
- 2 Tablespoons Dijon mustard
- 1 Tablespoon capers
- 2 eggs, large
- 1 Tablespoon Lawry’s® Seasoning Salt
- 1 Tablespoon granulated onion
- 1 Tablespoon granulated garlic
- 1 Tablespoon Old Bay® Seasoning
- Cayenne, just a pinch
- ½ cup bread crumbs for dredging
- Olive oil for frying
Salmon Croquettes Method
Preheat oven to 350˚. Chop fresh salmon coarsely into small pieces. Set aside. Heat unsalted butter in skillet over medium heat. Add onions, celery and red pepper. Cook until onion is translucent. In a bowl combine chopped salmon, cooked vegetables, crumbs, mayonnaise, mustard, herbs, capers, eggs and seasoning mix. Form 6 patties with combined mixture. Dredge each patty in remaining bread crumbs and place in a shallow dish. Cover dish and refrigerate for 20 minutes so patties will firm up.
Heat a small amount of olive oil in skillet over medium heat. Cook patties in hot oil until brown, about 3 minutes on each side. Transfer browned patties to a baking dish and place in oven for 5 to 7 minutes to cook through.
Spring Pea, Bacon and Radish Salad Ingredients
- 4 Tablespoons mayonnaise
- 1 Tablespoon honey
- 1 teaspoon lemon zest
- 3 cups fresh peas, blanched
- 6 slices Applewood-smoked bacon,
- cooked and chopped
- 1 cup shaved radishes
- 3 chopped green onions
- ¼ cup fresh mint
- Salt and white pepper to taste
- 6 poached eggs (optional)
Spring Pea, Bacon and Radish Salad Method
In a medium bowl combine mayonnaise, honey, and lemon zest thoroughly. Salt and pepper to taste. Add the remaining ingredients, except eggs. Toss gently. Taste to see if it needs additional salt and pepper. On a serving plate, make a bed of salad, top with warm salmon croquettes and serve.
Suggestions: add a poached egg, make extra dressing to drizzle on the croquettes, or add mint sprigs for garnish.
Chef Deborah VanTrece creates her culinary masterpieces at Twisted Soul Kitchen + Bar in Atlanta. She’s been featured on NBC’s Food Fighters, has cooked for foreign dignitaries, and has had recipes published in the American Cuisine Cookbook. For more on Chef Deborah, visit deborahvantrece.com.
