Salmon Croquette Recipe
- cook TIME 10 mins
- prep TIME 10 mins
- total TIME 20 mins
Ingredients (23)
- 24 oz skinless boneless salmon roughly chopped
- 0.5 oz scallion finely chopped
- 0.5 oz coriander finely chopped
- 0.5 oz parsley finely chopped
- 1 1/2 medium egg beaten
- 6 tbsp plain panko breadcrumbs ¼ cup + 2 tbsp
- 1/3 cup sour cream
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 teaspoon honey
- 2 tbsp unsalted butter
- 1 oz radish thinly sliced
- 6 oz cherry tomatoes cut in half
- 4 oz romaine lettuce chopped
- 1 oz cashew roasted
- 1/2 tsp garlic minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 tsp traditional Dijon mustard
- 1 tsp paprika
- 2 tsp coriander powder
- 2 tsp garlic powder
- 1 1/2 tsp lemon juice divide into 1 tsp and ½ tsp
INSTRUCTIONS
Mince the salmon: In the bowl of a food processor, add 24 oz diced salmon. Pulse a couple of times. The salmon should be fairly chunky and not smoothly blended. Transfer to a large bowl.
Add seasonings and herbs: To the salmon bowl, add 1/2 tsp salt, 1/4 tsp black pepper, 1 1/2 beaten egg, 0.5 oz scallion, 0.5 oz coriander, 0.5 oz parsley, 4 tsp Dijon mustard, 6 tbsp breadcrumbs, 1 tsp paprika, 2 tsp coriander powder, 2 tsp garlic powder, and 1 tsp lemon juice. Use a spoon to mix everything together evenly.
Form the patties: Divide the salmon mixture into 8 equal portions. Using your palms, roll each portion into a ball and flatten them into thick, round patties. Transfer to a dish and set aside.
Cook the patties: Add 2 tbsp butter to a nonstick skillet over low heat. Once melted, add the patties and cook for 8 minutes or until golden brown on both sides, flipping halfway through. Once cooked, transfer patties to a plate and set aside.
Make the sauce for the salmon: In a small bowl, combine 1/3 cup sour cream, 1/2 tsp minced garlic, and the remaining 1/2 tsp lemon juice. Mix well and set aside.
Make the dressing for the salad: In another small bowl, combine 1 tbsp balsamic vinegar, 1 tbsp olive oil, and 1 tsp honey. Whisk to emulsify the sauce (until well-mixed) and set aside.
Make the salad: Gently mix 1 oz radish, 6 oz tomatoes, 4 oz lettuce, and 1 oz cashew. Arrange the salad onto one side of the serving plate. Pour the dressing over the salad.
Plate and serve: Place the salmon croquettes in the center of the plate, drizzle the sauce over the salmon, and serve.
