These simple to make, burger-like patties use canned salmon, which means a light seafood dinner is in the pantry and doesnít require a trip to the store.
Using canned salmon means that the fish is already cooked, and flakes much like canned tuna. You can make this recipe with leftover poached salmon, as well, and it would be even better. This isnít a recipe for fresh salmon, however.
Dry Rosé is the perfect pairing with these salmon croquettes. It carries red wine flavors with the lightness and crispness of a white. It has neither the tannin nor the heavier mouthfeel of a red.
- 13-15 oz.* canned Salmon, picked over for large round bones (vertebrae) and excess skin. Small bones and some skin will not affect taste or texture of finished croquettes.
- 1 Tablespoon Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Tomato Paste
- 1 Tablespoon Dried Basil
- Ĺ Teaspoon Dried Thyme
- Ĺ Teaspoon Salt
- Olive Oil
- 2 Tablespoons Panko Crumbs (Japanese style bread crumbs)
- Ĺ cup flour
*note: cans range from 6 oz. to 14.75 oz. You make have to adjust quantities based on the amount you are making. The quantities I used to prepare the recipe were tested on a 14.75 oz. can of Bumble Bee Wild Alaska Pink Salmon
- Pick over salmon, then flake it with your fingers into a large mixing bowl.
- Add mayonnaise, mustard, tomato paste, basil and thyme. Mix thoroughly.
- Add breadcrumbs. Mix just enough to distribute crumbs throughout mixture.
- Divide mixture into quarters, then form into patties.
- Chill for 20 to 30 minutes. This helps the patties stay together.
- Heat 3 tablespoons of extra virgin olive oil (not the really good stuff!) in a large non-stick pan over medium low heat until shimmering, but not smoking.
- Spread flour on a small, rimmed dish.
- Dip patties, one at a time, into flour, coating both sides, trying to minimize excess. Gently lay croquette into hot oil.
- Cook 4 minutes on side one.
- Turn, and cook 4 minutes on side two.
- Remove onto a paper towel.
- Serve with a simple green salad with tomatoes, dressed with red wine vinegar and olive oil (now use the good stuff!).