Salmon Croquette’s

Surf and Turf!!!  Filet Mignon with Salmon Croquettes

Surf and Turf!!! Filet Mignon with Salmon Croquettes

 

Salmon Croquette’s

 Remember the salmon I did a few days ago?  Well, I had one fillet left, about 8 ounces.  We had bought steaks earlier in the week.  I was going to post a steak recipe with something really spectacular and different but being that I was short on time and had the extra salmon… I decided to do a post for surf and turf!!!  We seasoned the steaks like we always do… olive oil, worcestershire, salt, pepper, and garlic powder.  Cooked them on the grill just the way we like them, moooooooing…, fixed a huge green salad, and made these nice little salmon croquette’s to compliment the steak!  Of course they were delicious.  I didn’t use a lot of breading, mostly salmon.  That makes them a little harder to manage when cooking them but just be gentle with them and you will have some beautiful little salmon cakes that are almost 100% salmon!!!

Ingredients List:

1 salmon filet, about 8 ounces

1/2 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup Italian bread crumbs, plus more for dusting

juice of 1/2 lemon

1 egg slightly beaten

1 TBS minced garlic

1 TBS worcestershire

1 TBS real mayo (Dukes is the best… No sugar!!!)

1 tsp kosher salt

1 tsp chopped fresh parsley, plus more for garnish

1/2 tsp coarse ground black pepper

1/4 tsp onion powder

1/4 tsp garlic powder

1 pinch red pepper flakes

1 cup of canola oil

In a medium size mixing bowl, add the salmon and flake it apart with a fork.  Add the remaining ingredients and mix well.  Try to keep the salmon flakey as best as you can but still making sure everything is blended.  Form into 12 small patties and set them on a baking sheet.  Mine were about 1.5 ounces each.  I made them small since I was using them as a side dish.  VERY lightly dust each side with more of the bread crumbs.   Heat the oil in a large skillet over med/high heat.  You don’t want the oil to be so hot that they burn the minute you put them in.  When you think the oil is hot enough, drop a tiny pinch of the salmon mixture in the oil.  You will know the oil is ready if it sizzles when you drop it in.  Add the cakes to the hot oil and resist the temptation to move them around.  This will cause them to fall apart.  Let them cook for a minute or so until the bottom side is golden.  If you don’t sear them enough they want to fall apart when you turn them over.  Then, VERY gently turn them over (I use two spatulas to do this).  Let them sear another minute or so on the second side until it is nice and golden.  Watch your temperature and don’t let them burn.  Transfer them to a serving plate and garnish with chopped parsley!

 Serve and Enjoy!!!

Below is a picture of my mammoth salad!!!  All I used for my salad dressing was lemon juice, olive oil, salt, and pepper!!!  So delicious!

Fresh Green Salad with Lemon and Olive Oil Dressing

Fresh Green Salad with Lemon and Olive Oil Dressing

Comments

  1. Tracy Freeman says:

    Can’t wait to try these! Mine never turn out very good!

    • MelissiaDaggett says:

      Tracy, they are delicious! As I said in the recipe… Let them get a good sear before turning them! Let me know how you like them!!! Thank you!

Speak Your Mind

*