Don’t knock it

January 17, 2010

Salmon Croquettes

I’m about to go where I’ve never gone before. It involves salmon. Um, well, it involves salmon from a shelf stable pouch. (I implore you to keep reading; this has a happy ending.) About a week ago I spotted a recipe for salmon croquettes which I tore out and tucked into my bulging “to make” folder. Earlier this week I was attempting to plan a few nights’ dinner menus and pulled out the salmon recipe (which I could not get out of my head) to complete my grocery list. And then I saw it. Something I hadn’t noticed before. Listed among the panko breadcrumbs and seasonings was this: 2 6-oz pouches of boneless salmon. Quel horreur! Why does pouched (or canned, for that matter) salmon give me the heebee jeebees? Tuna in a pouch is no problem. We are on very good terms. In fact, we meet for lunch about twice a week. But salmon in a pouch? Something about it seemed illegal.

But in sticking with my new year’s resolution #57 (have fish on the dinner menu at least once a week) and #82 (try new recipes that make weeknight meals easier even if the main ingredient comes out of a pouch), and following a long week at work, I reasoned I needed a quick and easy fish dinner. This seemed to fit the bill.

My friends, these were fantastic! Really and truly. If you were previously convinced that salmon in a pouch was a totally amazing find, please accept my apologies. I’ve learned my lesson. I will not knock anything until I’ve tried it at least once (recently added new year’s resolution #99). My in-house food critic would not have guessed it wasn’t fresh salmon that I prepared, had I not told him. He inhaled it. That’s proof enough for me.

Let me know how you like this one. It is so affordable and ready in about 30 minutes. Like me, you may be convinced that some convenience items are worth a second thought.

Salmon Croquettes

• ¼ cup light mayonnaise
• 1 T + 1 tsp fresh lemon juice
• 2 ½ tsp Dijon mustard, divided
• 3 T finely chopped chives
• 2 T minced red bell pepper
• 1 minced garlic clove
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 2 6-oz packages boneless skinless pink salmon
• 1 large egg, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1 T canola oil
• ½ tsp minced garlic
• 1/8 tsp salt

Combine 2 T mayonnaise, 1 T lemon juice, 1 ½ tsp Dijon mustard and next 7 ingredients (through egg), stirring well. Add panko and gently combine (I used my hands). Shape mixture into 8 3-inch patties.

Heat oil in a large skillet over medium heat. Add patties and cook for 5 minutes on each side, or until golden brown.

To make the sauce, combine the remaining 2 T mayonnaise, 1 tsp lemon juice, 1 tsp Dijon mustard, garlic and salt in a small bowl, stirring well.

To serve, top croquettes with sauce. I’d keep sides simple. A green salad is all you need. These would also make great appetizers or hors d’oeuvres. I’d make them a bit smaller (2 inch diameter) and top each with a teaspoon or so of the sauce.

Serves 4 (Though I’d argue 2 croquettes a piece seems a little slim. If you have a few big eaters in the house, you may want to double the recipe).

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Categories: Appetizers, Main, Seafood

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1. Stephanie

   January 17, 2010 at 9:18 am

   
   

   I’m guilty of pouched seafood. I use imitation lobster in my macaroni and cheese recipe.

   And in college I’d eat imitation crab with melted butter as a snack.

   I’ll have to try the salmon next!

2. Cathy

   January 17, 2010 at 9:51 am

   
   

   Hey–thanks for this! I love salmon croquettes/cakes/burgers and I never noticed the packages–tho I do the tuna ones all the time. I really enjoy your blog and look forward to it !

3. Becky

   January 17, 2010 at 2:35 pm

   
   

   Ahh – you threw me off!! What a great Sunday surprise though — a new recipe :) Clearly, these are right up my alley since I am in love with salmon, and I have to admit that I have yet to try pouched seafood. It looks like this might make my menu this week!

4. Ivy Manning

   January 21, 2010 at 2:07 pm

   
   

   Nice photography! Nice blog! Found you on tastespotting. Will bookmark PB&J for sure!

5. Luisa

   January 21, 2010 at 2:24 pm

   
   

   Where did you buy the pouched salmon?

6. Carolyn

   January 21, 2010 at 4:10 pm

   
   

   Luisa: I found the salmon at my local grocery. Here is brand info:

   http://www.oceanbeauty.com/brands/pillar.htm

   I highly recommend it.

7. Heather I.

   January 22, 2010 at 12:54 pm

   
   

   I found you through foodgawker, great photos! Have you ever tried canned salmon? I’ve never it from a pouch, but I’m guessing the taste is the same as the can- no complaints here!

8. tia

   January 23, 2010 at 3:22 am

   
   

   another one to add to MY to do folder!!!

9. Lentil Breakdown

   January 23, 2010 at 7:44 pm

   
   

   Thanks for visiting my blog. Love your photos!

   I use canned Alaskan salmon with bones and all from Trader Joe’s. I hear the bones and skin are actually good for you. After the first time, I lost my squeamishness and it’s now a staple.

10. Meghan

    January 26, 2010 at 11:32 am

    
    

    Hey Carolyn!! I love your blog, read it as much as I can. I really want to try this recipe. I know you mentioned you got the Salmon at the grocery store, which one? :)

11. Carolyn

    January 26, 2010 at 1:10 pm

    
    

    Meghan: Thanks for reading! I found the salmon at Heinens. It was $1.99 for 7 oz. A steal!

12. Sarah

    January 29, 2010 at 1:44 pm

    
    

    I made this recipe this week for my husband and son who are both picky eaters & they both liked it! I will definitely make this recipe again! The only modification I might make is to not put as much mustard in it. Thanks for sharing!

13. Carolyn

    January 29, 2010 at 2:10 pm

    
    

    Sarah: Glad they liked them! I’m sure they’d be just as good with a little less mustard. Dijon has a bite!