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Great-Grandma Addie's Salmon Croquettes

Source of Recipe

From "A Southern Gentleman's Kitchen" by Matt Moore


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 1 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 (such as Duke's)
◦ 2 tablespoons fresh lemon juice
◦ 2 tablespoons 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