Salmon Croquettes

Salmon Croquettes

(recipe makes 10-12 croquettes, depending on size)

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4 – 6 ounce cans Wild Alaskan Salmon, drained
2 stalks celery, diced small
2 eggs
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

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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.

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Serve salmon croquettes with roasted cream corn, sautéed French beans, lemon and cocktail sauce. Talk about your Luann plate.

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.

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