On Monday night I broiled a lot of salmon, a Costco sized package. In a trick of fate my husband wasn't home, my son's don't like what I make anyways, my Chinese teenager decided just before dinner he was now a vegetarian, my daughters and I don't eat very much and well that left A LOT of leftover broiled salmon. Since I had left-over salmon I decided to try my hands at croquettes. I don't have any bread or bread crumbs in my home right now so I went a more southern route and used cornmeal. The cream sauce was a recipe I found an amended. This time my husband was home and we ate some of them, my daughters both tried them too. We still have left-overs though. I'm thinking maybe tacos, maybe? You can use canned salmon for this recipe by the way.
Golden crust and moist interior. With the sauce it's over the top.
Ingredients for Salmon Croquettes:
2 lbs pre-cooked Salmon
3 Eggs
1 cup Cornmeal
1 teaspoon Garlic Powder
1/2 teaspoon Freshly Ground Black Pepper
1 teaspoon Sea Salt
1/2 a Lemon
Ingredients for Avocado Cream Sauce:
1 teaspoon Garlic Powder
1 teaspoon Sea Salt
1/2 cup Mayonnaise
1 cup Avocado Oil1 Avocado
1/2 a Lemon
2 teaspoons Lime Hot Sauce
Remove the salmon from the skin and place in bowl. Using a fork, gently flake the salmon.
Add 1/2 cup cornmeal, eggs, sea salt, pepper, garlic powder, and half a lemon squeezed.
Mix together.
Using a 1/4 cup portion the salmon mixture.
Press the salmon into a patty and dip in the remaining cornmeal on both sides. Place on a dish. When all the patties have been formed refrigerate for 20 minutes.
Heat 1 inch of olive oil in a large 12 inch cast iron skillet or other pan over medium-high heat.
When a drop of water hits the oil and bubbles at enough croquettes to the pan without crowding them.
Cook croquettes until golden brown and flip, 3-4 minutes.
Remove and place on a paper towel lined plate.
Place avocado, mayonaise, avocado oil, hot sauce, sea salt, garlic powder, and 1/2 lemon squeezed into a blender. Blend until smooth.
Serve the sauce alongside the croquettes.
Enjoy!
Salmon Croquettes & Avocado Cream Sauce
Printable Recipe Found Here
2 lbs pre-cooked Salmon
3 Eggs
1 cup Cornmeal
1 teaspoon Garlic Powder
1/2 teaspoon Freshly Ground Black Pepper
1 teaspoon Sea Salt
1/2 a Lemon
Ingredients for Avocado Cream Sauce:
1 teaspoon Garlic Powder
1 teaspoon Sea Salt
1/2 cup Mayonnaise
1 cup Avocado Oil1 Avocado
1/2 a Lemon
2 teaspoons Lime Hot Sauce
Process for Salmon Croquettes:
Remove the salmon from the skin and place in bowl. Using a fork, gently flake the salmon.
Add 1/2 cup cornmeal, eggs, sea salt, pepper, garlic powder, and half a lemon squeezed.
Mix together.
Using a 1/4 cup portion the salmon mixture.
Press the salmon into a patty and dip in the remaining cornmeal on both sides. Place on a dish. When all the patties have been formed refrigerate for 20 minutes.
Heat 1 inch of olive oil in a large 12 inch cast iron skillet or other pan over medium-high heat.
When a drop of water hits the oil and bubbles at enough croquettes to the pan without crowding them.
Cook croquettes until golden brown and flip, 3-4 minutes.
Remove and place on a paper towel lined plate.
Process for Avocado Cream Sauce:
Place avocado, mayonaise, avocado oil, hot sauce, sea salt, garlic powder, and 1/2 lemon squeezed into a blender. Blend until smooth.
Serve the sauce alongside the croquettes.
Enjoy!
Your photography is so beautiful! This recipe looks amazing...
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