Fresh salmon croquettes mixed with an egg, breadcrumbs, parmesan cheese, capers, shallots and Worcestershire sauce. Take a fresh piece of salmon fillet and finely chop it.
Then throw it in a blender along with the other ingredients for the croquettes and blend. The texture is light and but not flaky, more on the fluffy side. But I do have a pretty delicious dipping sauce I think you will also love. You can serve the croquettes with a tartar sauce — Japanese style or traditional American — they are a little different in taste. The Japanese version is fruitier and tangier, I personally prefer that one. Or you can use the sauce for the salmon cakes I created in this other post.
The recipe is just as simple except this one packs more of a punch. It also contains 4 ingredients:. As you can see, a lot of dipping sauces go with salmon croquettes or salmon cakes.
It goes well with citrus, creamy sauces, soy sauce based ones, even with a kick of spices such as cumin and chili powder. In fact, we like them better than fish sticks because they are tastier. Half a pound of salmon comes to about calories.
Since this recipe uses 1 pound, it means each croquette will be about 75 calories plus additional calories for the other ingredients. Looking to make a hearty meal? Serve them with colcannon or a quick Italian pasta salad. But if you are looking for a lighter, healthier meal, I suggest a chopped salad and some brown rice. Or you could do a medley of grilled veggies and some quinoa for a colorful plate packed with nutrients. Want to go a little Asian? I looove these sauteed asparagus with garlic and oyster sauce , they go so well with salmon!
Fried rice is also a great option and takes 5 minutes to make if you have leftover veggies in the fridge. However you decide to serve them is up to you. There are many different ways to flavor these salmon croquettes and many different dipping sauces to pair them with. These healthy salmon croquettes with dill sauce will keep refrigerated for up to three days. Just swap the regular panko breadcrumbs for gluten free ones which you can find on Amazon. Jeff Nathan Creations has gluten free breadcrumbs that are highly rated.
You can make the mixture, shape the croquettes and sprinkle a little flour to prevent them from getting sticky.
Refrigerate the croquettes in a storage container for up to a day. For cooked salmon croquettes, keep them in a storage container and they will keep in the fridge for days. Wow your family this dinner time!
Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below! These salmon croquettes are light, tasty and take less than 10 minutes to prep! Make salmon croquettes the easy and healthy way and dip them in a tangy dill and sriracha dipping sauce. Keywords: recipe, easy, main.
Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Hi Caroline! I have made these several times, always a hit.
I use canned salmon never used fresh, I just add a little Mayo to help hold them together. Hi Wendy! Using pre-cooked salmon will most likely ruin the texture and take out most of the moisture. Servings: 4 servings. Calories: kcal. Author: Elizabeth Lindemann.
Equipment Nonstick Skillet. Ingredients For the patties 15 oz. Instructions Place salmon in a medium sized bowl, reserving the liquid. Stir well with a spoon or use your hands to mix it thoroughly, adding the liquid from the can gradually until desired texture is reached I usually add all of it. The mixture should clump together easily. Tip: I used a large disher scoop to measure out each patty before forming them so they would all be the same size. Heat the 2 tablespoons of olive oil in a large inch skillet.
I prefer nonstick for this recipe, but cast iron also works great. Add four of the patties to the skillet and cook for 2 minutes, until browned. Flip carefully, and press down with the back of the spatula to flatten the patties a bit. Cook for another 2 minutes, or until browned on the other side. Transfer to a paper towel, then repeat with the remaining four patties. Serve hot with the creamy lemon sauce, if desired.
You can eat these on a bun like a burger, on the side of a salad, in pita pockets, or on their own! Notes Make them an appetizer: form 16 small patties instead of 8 and serve them with the lemon sour cream sauce to dip into. I'm speaking of the typical Southern style salmon patty. Canned salmon, egg, bread crumbs and pan fried.
O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time. The taste and basic ingredients, however, are very similar.
And while they are delicious served alone with dipping sauces, such as this piquant one from Sandra Lee made with capers and lemon juice, or a lighter dill sauce from Skinnytaste , you can also make a meal of them with some well-chosen side dishes.
In the Chowhound discussion, fans of the Southern salmon cakes suggested classic regional sides such as grits with stewed tomatoes, creamed corn and fried okra, sugar snap peas and carrots with fresh mint, or macaroni and cheese and cooked greens. But because fried fish cakes are quite satisfying on their own, others suggested something light and acidic would be a better accompaniment. Readers also recommended a vinegary coleslaw or a green bean and cherry tomato salad with lemon vinaigrette.
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