SALMON CROQUETTES
Salmon croquettes are delicious and easy to fix. Great for a quick dinner and even cold on salad the next day!
Provided by JENLYNN57
Categories Appetizers and Snacks Seafood
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
- Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 12.2 g, Cholesterol 130.4 mg, Fat 30.9 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 359.5 mg, Sugar 0.9 g
ULTIMATE JEWISH SALMON CROQUETTES
Make and share this Ultimate Jewish Salmon Croquettes recipe from Food.com.
Provided by Loves Food
Categories Polish
Time 30m
Yield 4 Croquettes, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain and remove skin, bones from salmon in a bowl.
- Beat one egg in bowl.
- Mash salmon with fork.
- Add in egg and mash well into salmon.
- Add your finely chopped onion (mix).
- Add 2 TBS of sour cream (mix).
- Add in your bread crumbs (mix).
- If it is too wet, add a little more bread crumbs.
- Consistency when you put it on a spoon it doesn't slide off.
- Use a TBS to form little ovals and place in oil and fry until brown; flip over and push down with spatula to flatten it and fry on that side.
- Serve with sour cream, butter egg noodles, and vegetable.
Nutrition Facts : Calories 555.9, Fat 37.3, SaturatedFat 6, Cholesterol 164.2, Sodium 211.1, Carbohydrate 8.8, Fiber 0.8, Sugar 2, Protein 44.6
SALMON CROQUETTES
Make and share this Salmon Croquettes recipe from Food.com.
Provided by Sageca
Categories Canadian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Drain salmon and mash.
- Add relish,onions, cream,salt and pepper.
- Shape into 12 balls.
- Roll in corn flakes.
- Place in baking pan.
- Bake in a pre heated 350F degree oven for 35 minutes.
Nutrition Facts : Calories 164.7, Fat 8.8, SaturatedFat 4.3, Cholesterol 61.4, Sodium 148.7, Carbohydrate 5.5, Fiber 0.2, Sugar 1.9, Protein 15.6
SALMON CROQUETTES WITH DILL SAUCE
These salmon patties have no filler. Serve them over a salad, or put them in a bun for an alternative to beef or turkey burgers.
Provided by Caroline Randall Williams
Categories Salmon Quick & Easy Fish Wheat/Gluten-Free Pescatarian Lunch Dinner Dill Pan-Fry Tree Nut Free Yogurt Sour Cream
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
- Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
- Put a dollop of the dill sauce on top of each patty and serve.
SALMON CROQUETTES
Steps:
- Heat the olive oil in a large nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until soft and translucent.
- Transfer the onion to a mixing bowl and add the salmon, 1/2 cup of the bread crumbs, the egg, lemon zest and juice, parsley, and salt and pepper to taste; stir gently to mix. Take care not to break the chunks of fish up too small; do not overmix.
- Form the salmon mixture into 8 patties, about 1/2 inch thick. Place the remaining 1 cup bread crumbs in a shallow bowl, season with salt and pepper to taste, and stir to mix. Dredge the croquettes with the bread crumb mixture, coating both sides and pressing gently to adhere. Refrigerate for at least 1 hour, until firm.
- In the same skillet used to cook the onions, pour enough canola oil to just cover the bottom and place over medium-high heat until sizzling hot. Place the croquettes in the hot oil, cooking in batches if necessary to avoid overcrowding, and cook until golden brown, about 4 minutes per side. Flip the croquettes only once; reduce the heat to medium if they start browning too quickly. Remove from the skillet, drain on a brown paper bag, and serve warm.
BEST EVER SALMON CROQUETTES
I've been making these for so many years I cant remember where I got the recipe from. I never liked salmon patties until I found this version. Even my picky kids love these!
Provided by GwenG
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain salmon, reserving 1/4 cup liquid.
- Remove skin and bones.
- Place salmon in mixing bowl, breaking up into smaller pieces.
- Add egg, mixing thoroughly.
- Stir in flour.
- Blend in potato flakes, onion and pepper.
- Combine baking powder and reserved 1/4 cup liquid.
- Stir into salmon mixture until well combined.
- Form mixture into 24 croquettes (I dont have time to stand there and make that many, I make mine a little bigger, resulting in around 10-12).
- Drop into deep hot oil (375) and fry without crowding for 3-5 minutes or until golden brown on all sides.
- Drain on paper towel.
Nutrition Facts : Calories 188.4, Fat 5, SaturatedFat 1, Cholesterol 108.1, Sodium 183.3, Carbohydrate 10.5, Fiber 0.7, Sugar 1, Protein 24
SALMON CROQUETTES
These croquettes have what may just be the perfect texture combination: crispy outsides and tender insides. Made from simple ingredients, they're also a great use of leftovers, putting to work those halves of onion and bell pepper from last night's dinner, and any remaining salmon, though you can also use canned (boneless works best). The filling may be a little delicate when you put it together, but a quick pop in the fridge or freezer makes it easier to work with. Serve the croquettes alone as an appetizer with tartar sauce or hot sauce, or make them a bigger meal alongside grits.
Provided by Millie Peartree
Categories brunch, dinner, lunch, seafood, appetizer, main course
Time 30m
Yield 2 main-course servings, 4 appetizer servings
Number Of Ingredients 16
Steps:
- If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
- Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
- Add the sautéed veggies to the bowl with the salmon, along with 1 egg, 1/4 cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
- Using your hands, shape the chilled mixture into 1-inch-thick patties.
- Set up three separate plates or shallow bowls: one filled with the remaining 1/4 cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
- Wipe out the same pan, and heat about 1/4 cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
- Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
- Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.
DELICIOUS SALMON CROQUETTES (PASSOVER)
One of my most loved recipes! I make this for nearly every big holiday, including Passover - always a big hit, never any leftovers for the next day!
Provided by AniSarit
Categories High Protein
Time 20m
Yield 14 Patties
Number Of Ingredients 6
Steps:
- Separate salmon but save all juice.
- Remove bones and skin (if any) from salmon, and then shred the salmon into fine pieces.
- Place salmon into mixing bowl adding the juice from the salmon, beaten eggs, onion, salt, pepper, and matzo meal - mix well.
- Form mixture into patties and fry on medium heat on both sides until golden brown.
SALMON CROQUETTES WITH FENNEL, RED BELL PEPPER, AND ARUGULA SLAW
Steps:
- The salmon can be cooked in the oven or in the microwave. If cooking in the oven, preheat it to 375°F.
- To cook the salmon, sprinkle the fillets with salt and place them on a lightly oiled baking sheet or microwave-safe dish. Cook in the oven uncovered or in the microwave covered until just beyond medium-rare and white curds have formed across the top, about 8 minutes in the oven or 4 to 5 minutes in the microwave, depending on the thickness of the pieces. Transfer to a large bowl and when completely cool, pick out any errant bones.
- To make the croquettes, add the parsley, tarragon, bread crumbs, eggs, Worcestershire sauce, salt, and pepper to the bowl with the salmon and mix with your hands, breaking up the salmon without mashing it, until well blended. Spread the bread crumbs for coating on a large plate. Form the salmon mixture into patties 1/2 inch thick in whatever diameter you would like, depending on how many people you are serving. Coat them on both sides with the crumbs. Set the coated patties aside in the refrigerator to firm for 30 minutes or so.
- To make the slaw, combine the fennel, bell pepper, lemon juice, and salt in a large bowl and toss gently to mix. Place the arugula on top and set aside without tossing.
- To cook the croquettes, melt the butter in a large sauté pan over medium-high heat. Add as many salmon patties as will fit without crowding and fry, turning once, until golden on both sides, 4 to 5 minutes total. If necessary, continue with another round, adding more butter to the pan if needed.
- To serve, gently mix the arugula into the slaw. Spread the slaw across a large serving platter and drizzle with the oil. Set the patties on top, garnish with the lemon wedges, and serve right away.
SMOKED SALMON CROQUETTES
Categories Food Processor Appetizer Fry Cocktail Party Cream Cheese Salmon Summer Birthday Poker/Game Night Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Blend cream cheese and smoked salmon in processor until almost smooth, with small salmon bits remaining. Mix in dill, white pepper and hot pepper sauce. Drop salmon mixture by generous tablespoonfuls onto large baking sheet. Refrigerate until firm, about 30 minutes.
- Place flour in small bowl. Dip 1 mound of salmon mixture into flour, coating completely (shake off excess). Using hands, roll mixture into ball. Dip ball into beaten egg, then breadcrumbs, coating completely. Return to baking sheet. Repeat with remaining salmon mixture, flour, egg and breadcrumbs. Cover and refrigerate croquettes until cold, about 20 minutes. Add enough peanut oil to heavy large saucepan to reach depth of 3 inches. Heat to 350°F. Working in batches, fry croquettes until golden brown, about 2 minutes. Using tongs, transfer croquettes to paper towels; drain. Serve warm with lemon wedges.
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