Something's fishy - Salmon Croquettes
I didn't use as much mayo as listed in the recipe and omitted the flour altogether. Still the croquettes were delicious. Paired with a spinach salad they made a quick, light weekend lunch. Plus this was one time we didn't miss carbs at all!
Just remember that the mixture should be squishy. Don't keep adding flour/ crumbs until you can shape the patty well, because the croquettes firm up as they cook.
2 wild salmon fillets (or a 15 oz. can)
2-3 tbsp baby dill, chopped
2 tsp lite mayo
1/2 tsp Dijon mustard (optional)
1 egg white
2-3 tbsp dry bread crumbs plus more for dredging
salt and pepper to taste
olive oil or cooking spray for frying
If you are using fillets, heat a pan and coat with spray. Place salmon skin side down and turn the heat to medium high. When you see the skin begin to peel remove pan from heat. Let cool and peel skin off.
Place salmon in a large bowl and mash with a fork. Add remaining ingredients and season to taste. Shape into patties, cover with film and refrigerate for 30 minutes.
Heat a skillet and coat with oil or spray. Dredge patties in crumbs lightly and place on pan. Cook on each side until golden brown. Serve with mustard or horseradish sauce.
* Learn about wild vs. farmed salmon here.