Ww Salmon Croquettes Food

SALMON CROQUETTES

Steps:

• Combine salmon, bell peppers, and onion in a bowl. Season with salt and pepper. Shape by hand into patties, as you would a hamburger. In a separate bowl, combine cornmeal and flour. Roll salmon patties in the cornmeal mixture.
• Heat about 1-inch of oil in a large, heavy skillet to 340 degrees F. Carefully place patties, in batches as necessary, in the hot oil and fry for 3 minutes on each side or until golden brown. Drain patties on paper towels. Serve with ketchup and/or hot sauce, if desired.

WW SALMON CROQUETTES

Steps:

• Heat the oil in a large skillet.
• In a bowl, pick out the skin and crush any bones in the salmon.
• Then, add in the celery, scallions, egg, and dill; form into 12 log shaped croquettes.
• Place the wheat germ on a sheet of wax paper.
• Carefully place the croquette into the skillet and cook 4 minutes, or until golden brown.
• Serve on the salad greens with the lemon on the side.

SALMON CROQUETTES WITH REMOULADE SAUCE

Steps:

• Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook's Note).
• Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.)
• Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres.
• Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels.
• Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.

SALMON CROQUETTES

Steps:

• Preheat the oven to 350 degrees F.
• Mix all of the ingredients, except cornmeal, in a large bowl. Using your hands, form the salmon mixture into small balls, and then roll the balls in cornmeal. Spray a cookie sheet with nonstick spray, arrange the balls on the cookie sheet, and flatten each ball on the surface.
• Bake for 25 minutes or until browned. Serve hot.

SALMON CROQUETTES

Steps:

• In a large frypan, heat butter over medium high heat, and sauté onion and garlic powder.
• Add salmon, season with salt and pepper (you may wish to add dill) and heat through.
• Add flour and stir well.
• Add milk gradually stirring constantly until mixture thickens and forms a ball.
• Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrigerator--it's easier to work with this way).
• Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.
• Deep fry in hot oil, and drain on paper towels.
• This recipe can be made with practically anything, fish, chicken, ham, vegetables (spinach is lovely).

RUTH'S SALMON CROQUETTES

Steps:

• Mix salmon, egg, breadcrumbs and lemon juice until well blended.
• Form croquettes, dip into the extra bread crumbs
• Fry croquettes until golden brown on each side.
• Optional: I like to make a dipping sauce with Mayonaise, Chili Garlic Sauce and Ketchup.