I’m thinkin’ mebbe I shoulda read the recipe better…
Don’t get me wrong – these were GOOD – especially after I added a dab o’ Sweet Chili Sauce on top of the rémoulade-like sauce called for – but they cooked up a good bit, ermmm, crispier than I imagine the good folk at Cooking Light meant them to be.
I think it was the salmon. The recipe called for 2, 6 oz. packages of pink salmon, and I assumed I could use 2 filets.
I think not.
What got me into trouble was the bit of cooking for 5 minutes per side in a pan. If I’d used canned salmon, I could’ve flipped them earlier as they were approaching extra crunchy; but I wanted to be certain my raw salmon was cooked through…
Oh well, one lives, one learns; and as I noted, these were tasty. But then, doesn’t everything taste better with Sweet Thai Chili Sauce? Look for it at your market.
INGREDIENTS
Sauce:
•2 tbsp mayonnaise
•1 tsp lemon juice
•1 tsp mustard
•1 tbsp chopped fresh parsley
•1 tsp finely chopped capers
•1/2 tsp minced garlic
•1/8 tsp salt
•1/4 tsp hot sauce – I used Cajun Power
Croquettes:
•2 tbsp mayonnaise
•1 tbsp fresh lemon juice
•1-1/2 tsp Dijon mustard
•1/4 cup finely chopped green onions
•2 tbsp minced red bell pepper
•1/2 tsp garlic powder
•1/4 tsp salt
•1/8 tsp ground red pepper – used Cayenne
•2 (6-ounce) packages skinless, boneless pink salmon – trust me, use a can
•1 large egg, lightly beaten
•1 cup breadcrumbs – I used homemade rye breadcrumbs, the recipe called for panko
•1 tablespoon canola oil (for cooking)
Stir together the sauce ingredients to combine and stash in the fridge for an hour or 2 to allow the flavors to blend.
Now for the croquettes:
Combine the mayonnaise, lemon juice, mustard, green onion, bell pepper, and seasonings together in a bowl with the lightly beaten egg.
Add the salmon – since I used 2 raw filets, I cut them into small-ish pieces first – and stir to combine. Next time – I use canned.
Stir in the breadcrumbs and you’re go to go! Well, the folk at Cooking Light said to “toss” – I fail to see how one is supposed to ‘toss’ this mixture, so I opted on kind of folding it all together to blend well.
The CL folk also said to shape into 8, 3-inch patties.
I used a form and ended up with 5 very nice looking 3-1/2 inch patties.
So far, so good. My patties are holding together well, and I have yet to realize my error in using raw salmon.
Heat a large skillet over medium heat and add the oil.
When the oil is hot, add a few of the patties at a time – don’t crowd them – and cook for 5 minutes on each side, or until browned.
Hmmm.
This is the second batch – after I’d realized that 5 minutes per side would yield me blackened croquettes, so I turned these after 3-1/2 minutes.
Like I said, crispy.
Well, crispy or not, croquettes were what was for dinner, and just to be sure that mine were cooked through as well as they looked, I stashed them all onto a rack on a pan in a low (200º) oven for 15 minutes or so while considering my options and being quite thankful it was just me for dinner this particular evening.
With the rémoulade-like sauce? Good.
With the rémoulade and the sweet Thai chili sauce? YUMMERS!
Just a touch, ermmm, crunchy.