(recipe makes 10-12 croquettes, depending on size)
4 – 6 ounce cans Wild Alaskan Salmon, drained
2 stalks celery, diced small
Zest of one lemon
2 T fresh dill, chopped
2 T fresh parsley, chopped
1/3 C mayo
2 T Dijon mustard
1/2 C Panko
2 t salt
2 t black pepper
Drain cans of salmon in a colander. Break up large pieces and press out any excess liquid using a paper towel. Combine all ingredients in a bowl and stir until well mixed.
Using an ice cream scoop, form croquettes and place them on a paper towel lined baking sheet. Use a double thickness of paper towels. Place in the refrigerator for about an hour. Additional liquid will drain out and be absorbed by the paper towels.
In a preheated sauté pan, add about 1/2 a cup of grapeseed oil. Once oil shimmers and ripples, place croquettes in the pan. Cook in batches, 4-5 at a time. Sauté until brown edges start to form. Carefully turn croquettes over to brown other side. Remove croquettes to a paper towel lined plate for absorption of excess cooking oil. Serve with tartar or cocktail sauce. Another option is to remove the croquettes to a baking rack for cooling. For service later, simply warm the croquettes (on the rack) in a 200 degree oven for about 20 minutes.
I prefer to sauté the croquettes earlier in the day. Rewarming for service later is much easier and the mess is already cleaned up when the guests arrive.
For sautéed French beans:
Blanch beans in boiling salted water. Once the color is set, remove beans to an ice bath. Chill completely. Drain water and spread beans out on a towel-lined cookie sheet for thorough drying. Sauté beans in olive oil and butter with a pinch of salt and cracked pepper.