Wednesday, February 3, 2010

Pseudo Gourmet: Salmon Croquettes

Here's a recipe that can be served as fancy (at least in my definition of the word) appetizer or if you make them a little bigger a nice entree. The best part about these croquettes is that they are made out of common and cheap ingredients. I can also confirm that they refrigerate well and taste good as leftovers. So whether you want a casual dinner for yourself or something to serve as cute party food this recipe works well.

Salmon Croquettes
1 (7 oz) can salmon
2 green onions, chopped fine
2 teaspoons dijon mustard
2 large eggs, beaten
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup corn meal breading or gluten free bread crumbs
olive oil, for sauteing

In a large bowl, combine the salmon, onions, dijon mustard, eggs, lemon juice, salt, pepper, and 1/4 cup gluten free crumbs. When adding the salmon, drain the juice and flake with a fork.

Form the mixture into 10 rounds and set on a plate or baking sheet to rest for 15 minutes.

Heat up enough olive oil to cover a pan over medium-low heat to a simmer. Add the salmon croquettes a few at a time, frying on each side for about 3 minutes.

Once fried, remove onto a plate covered in paper towels to drain some of the grease.

**This post was edited on 12/12/10 to make it gluten and dairy free

1 comment:

  1. Perfect timing! I had left over salmon (right now, I am the only one in the house who likes salmon) and made your croquetts tonight. They are soooo good Erica! Thanks.