Simple Salmon Croquettes

A can of salmon, some bread crumbs, and a little oil make for a simple dinner croquettes. These are also good to serve cold the next day. Remember, use home made bread crumbs, or Japanese panko breadcrumbs when possible because most commercial bread crumb companies put way too much sodium in their crumbs! And you don’t need that extra salt. Another alternative to commercial bread crumbs, pick up a bag of crumbs from your local bakery.

Here’s what you’ll need:

  • 1 (6 ounce) can salmon, drained and flaked
  • 1 egg
  • 1/4 cup finely chopped celery
  • 1/4 cup sliced green onion
  • 1 tablespoon chopped fresh dill weed
  • 1/2 teaspoon garlic powder
  • 1/3 cup fine bread crumbs
  • 3 tablespoons olive oil

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 bread crumbs 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. Serve with a fine Ale.

Salmon Cartoon

Salmon Rosti (a fishy potato hashbrown)

Rosti is a Swiss type of potato cake made from coarsely grated potato. And, winter is a nice time to grab a can of salmon and make up something warm and tasty. There’s nothing like fish fresh from the pantry when its too cold to go out to the fresh fish shop.  Combine these two ideas and you get Salmon Rosti… and how about a little dill sauce.

Here’s what you’ll need:

  • 1 14 ounce can boneless, skinless wild Alaskan salmon, drained
  • 1/2 cup finely chopped red onion
  • 2 large eggs plus 1 large egg white, lightly beaten
  • 1 tablespoon whole-grain mustard
  • 3 tablespoons chopped fresh dill or 3 teaspoons dried, divided
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 4 cups frozen hash-brown shredded potatoes (about 12 ounces)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon capers, rinsed and chopped
  • 1 teaspoon lemon juice

Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.

Preheat oven to 200°F.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.

Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.

salmonrosti

Canned Salmon Cakes Twist!

OK.. let’s review the recipe – and add a comment about the sodium content of bread crumbs!

Here’s what you’ll need:

  • Can of salmon
  • 4 medium red potatoes
  • 2 ribs of celery diced
  • 2 medium onions diced
  • 1 egg
  • Bread crumbs
  • Olive oil
  • bacon!

Grab your grater and grate those potatoes, watch the knuckles. Toss this into a large bowl. Then add the salmon, celery, onion, and egg. Mix this together well. Add in the bread crumbs, fresh if you can get them from the bakery, canned from the store if you can’.

Now, a quick health note about canned bread crumbs. Get the Panko style crumbs, the Japanese one… I’ve checked all the sodium contents for the other types of crumbs including the plain old crumbs and the sodium is well over 20 mg. That’s not acceptable. We want bread crumbs, not salt-bread crumbs. The Panko crumbs have sodium counts under 50mg. Much better for my heart.

So, now that you have the mixture ready, here’s the twist – use a scoop to form balls from the mixture, not patties. But wait! there’s more! take a strip of thin cut bacon and wrap it around the ball, securing with a toothpick if needed.

Take these bacon wrapped – great salmon balls and place them on a baking sheet then pop into a 350 degree oven for half an hour.

You can turn this recipe from a main course of large balls to an appetizer of small ball by using a melon scoop to form smaller balls and wrap with bacon slices cut in half. Either way these make a nice addition to your canned-salmon skills.

Canned Salmon Cakes

Salmon cakes, made with potatoes and eggs and breadcrumbs. These are pretty darn heart-healthy if you don’t fry them in a gazillion gallons of bad cooking oil. These cakes, made by grating fresh red potatoes and making use of that can of fish.

Here’s what you’ll need:

  • Can of salmon
  • 4 medium red potatoes
  • 2 ribs of celery diced
  • 2 medium onions diced
  • 1 egg
  • Bread crumbs
  • Olive oil

Grab your grater and grate those potatoes, watch the knuckles. Toss this into a large bowl. Then add the salmon, celery, onion, and egg. Mix this together well. Add in the bread crumbs, fresh if you can get them from the bakery, canned from the store if you can’t, until the mixture has the same consistency of cement… bad metaphor, sorry.

Now add a little olive oil to the pan and put on a moderately high heat.

Form patties from the salmon/potato mixture and fry them for about 3 to 5 minutes per side.

These are nice when topped with homemade tartar sauce, or you can add pickle relish to a little Russian salad dressing and use that to top them.