Prep Time: 20 mins
Cook Time: 20 mins
- 1/4 cup light mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon sriracha
- 2 1/2 teaspoons Dill Dip Blend divided
- 1 pound salmon cubed
- 3/4 cup panko bread crumbs
- 1 large egg
- 1 tablespoon capers
- 2 scallions sliced
- 1/4 cup Natural Grapeseed Oil
- In a small dish, add mayonnaise, lemon juice, sriracha, and 1/2 teaspoon Dill Dip Blend. Mix to combine. Put in the fridge until serving time.
- Get a food processor and add salmon, panko, remaining two teaspoons Dill Dip Blend, and egg. Process until it becomes smooth. Fold in the scallions and capers.
- Scoop approximately two tablespoons of the salmon mixture. Shape it into an oval. Repeat until the mixture is finished, and you have approximately 16 oval croquettes.
- In an 8 inch skillet placed over medium heat, heat Zesty Lemon Grapeseed Oil. Fry croquettes for 2-5 minutes on each side or until golden brown and well cooked: the internal temperature should be 145 degrees F. Work in batches.
- Serve with prepared Dill sriracha sauce.
- 210 Calories (kcal)
- 14 Fat (g)
- 2 Saturated Fat (g)
- 8 Carbohydrates (g)
- 1 Sugar (g)
- 13 Protein (g)
- 55 Cholesterol (mg)
- 330 Sodium (mg)
Salmon is a great appetizer. Salmon croquettes are a delicious meal .Though they sound fancy, they are simple to make. Salmon is a very versatile fish. You can broil, bake, sauté, grill, or poach it.
When you go to purchase salmon, select those that have a firm texture and with a moist appearance. Properly wrap the fish fillets before storing in the freezer. Fish should always smell fresh.
Do not buy incase of any fishy smell. Freshness affects the quality. It is always advisable to get your fish from a reputable fishmonger. Wild-caught salmon is rich in inflammation-fighting fats. It also has a good amount of vitamin D and antioxidants.
Before you cook, run your fingers over the surface of the salmon to check for bones. In case you feel any small bumps, it means that there are bones. You can easily remove the bones by use of tweezers. Cook salmon filets with the skin on for you to have it easy when turning it. The skin also helps hold the fish together. You can remove the skin after cooking if you so wish.
When fully cooked, the fillet begins to flake and break open when fully cooked. It also changes its color from translucent to opaque.
Panko breadcrumbs and egg helps the salmon to flake up well .It also acts as glue to hold the ingredients together. Panko are low in calories, fat, and sodium. It is however high in fiber .It has larger flakes which bring in more texture to the croquettes. It gives it that crunchy bite. The patties stay crunchier for longer. Lemon zesty lemon Grapeseed oil and scallions helps keep the flavor bright in this recipe.
Salmon croquettes served with a simple Dill sauce is an all-time meal. Try making it, and everyone will love it.
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