Salmon Confetti Recipes

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SALMON CROQUETTES



Salmon Croquettes image

Salmon croquettes are delicious and easy to fix. Great for a quick dinner and even cold on salad the next day!

Provided by JENLYNN57

Categories     Appetizers and Snacks     Seafood

Time 20m

Yield 2

Number Of Ingredients 8

1 (6 ounce) can salmon, drained and flaked
1 egg
¼ cup finely chopped celery
¼ cup sliced green onion
1 tablespoon chopped fresh dill weed
½ teaspoon garlic powder
⅓ cup wheat germ
3 tablespoons olive oil

Steps:

  • 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 wheat germ 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.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 12.2 g, Cholesterol 130.4 mg, Fat 30.9 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 359.5 mg, Sugar 0.9 g

SALMON CONFETTI



Salmon Confetti image

This was a finalist in the "My Best Recipe" contest sponsored by the Honolulu Advertiser in the early 90's. It's very simple but tasty.

Provided by Chilicat

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3 -4 lbs salmon, butterflied (salmon steaks may also be used)
1 1/2 cups mayonnaise
1 large sweet onion, diced
2 large tomatoes, diced
1/2 lb fresh mushrooms, diced
1/2 cup smoked bacon, diced
2 tablespoons capers
1/2 lemon, juice of
salt and pepper

Steps:

  • Preheat oven to 425°F.
  • Brown diced bacon 3 to 4 minutes on medium-high heat.
  • Rinse the salmon and pat dry. Place the salmon skin-side down in a baking pan. Spread mayonnaise evenly over the entire salmon. Place the diced onion, tomato,mushroom and bacon on the fish, then spoon the capers over the filling. Squeeze the juice from half a lemon over the entire fish. You may want to use less juice since capers are also added. Finally, sprinkle some salt and pepper over the fish and stuffing.
  • Cover the salmon tightly with foil and bake in oven for about 35 to 45 minutes, or until the vegetables are slightly cooked and the fish is tender.
  • When the fish is done, it will look as if a handful of confetti was thrown on top of it.

Nutrition Facts : Calories 785.2, Fat 41.6, SaturatedFat 6.3, Cholesterol 199.7, Sodium 990.4, Carbohydrate 31, Fiber 2.4, Sugar 10.7, Protein 71.6

CONFETTI SALMON STEAKS



Confetti Salmon Steaks image

In Decatur, Alabama, Mary Kay Dixson relies on her microwave to cook this tender fish in a jiffy. With its sprinkling of bright peppers, the mildly seasoned dish makes a pretty entree for two.

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 2 servings.

Number Of Ingredients 7

2 salmon steaks (6 ounces each)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/2 teaspoon Cajun or Creole seasoning
1/4 teaspoon salt, optional
1/2 cup diced green pepper
1/2 cup diced sweet red pepper

Steps:

  • Place the salmon in an ungreased 8-in. square microwave-safe dish. Rub with Worcestershire sauce and lemon juice; sprinkle with Cajun seasoning and salt if desired. Sprinkle peppers on top. , Cover and microwave on high for 5-1/2 to 6 minutes, turning once, or until fish flakes easily with a fork. Let stand, covered, for 2 minutes.

Nutrition Facts : Calories 192 calories, Fat 9g fat (0 saturated fat), Cholesterol 68mg cholesterol, Sodium 185mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SEARED SALMON WITH CONFETTI CHICKPEAS



Seared Salmon with Confetti Chickpeas image

Provided by Mary Nolan

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 cup diced onion
1/2 teaspoon dried red pepper flakes
1 small red bell pepper, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1/2 pound yellow zucchini, diced
1/2 pound green zucchini, diced
2 (15 1/2-ounce) cans chickpeas
2 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 1/2 teaspoons kosher salt, plus more for seasoning
2 sprigs rosemary, plus 6 sprigs for garnish
1 bay leaf
Canola oil, for searing
6 (6-ounce) pieces center-cut salmon fillets
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Heat the olive oil in a large pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the red pepper flakes and cook 1 more minute. Add the bell pepper, carrots, yellow zucchini, and green zucchini and cook until just beginning to brown, about 5 minutes. Add the chickpeas, broth, white wine, 1 1/2 teaspoons salt, 2 rosemary springs, and bay leaf and simmer for 15 minutes. Remove the rosemary sprigs and bay leaf.
  • Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Season salmon fillets with kosher salt and freshly ground black pepper. Once the oil is hot, add the salmon (work in batches to avoid overcrowding the pan) and sear until the exterior is crisp and golden, about 3 to 4 minutes per side. Place salmon in the oven to finish cooking to medium doneness, turning once, about 4 to 6 minutes (depending on the thickness of the salmon).
  • To serve, use a slotted spoon to scoop the chickpea mixture onto a serving dish. Place the seared salmon alongside the chickpeas and garnish with a sprig of rosemary.

Nutrition Facts : Calories 488 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 94 milligrams, Sodium 984 milligrams, Carbohydrate 27 grams, Fiber 6.5 grams, Protein 44 grams, Sugar 8 grams

SALMON CROQUETTES



Salmon Croquettes image

Mom frequently served salmon when I was a girl. Learning the ropes in the kitchen as I grew up, I got the chore of deboning the salmon. I didn't mind, because these light crisp croquettes are absolutely delicious. -Mary McGuire, Graham, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 12

1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked
1 cup evaporated milk, divided
1-1/2 cups cornflake crumbs, divided
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
Oil for deep-fat frying
TARTAR SAUCE:
2/3 cup evaporated milk
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1 tablespoon finely chopped onion

Steps:

  • In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm., In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.

Nutrition Facts :

PAN-FRIED SALMON CROQUETTES



Pan-Fried Salmon Croquettes image

When you feel like fish, you can enjoy these salmon croquettes from many of the ingredients already in your pantry.

Provided by [email protected]

Time 45m

Yield 12

Number Of Ingredients 7

3 (14.75 ounce) cans salmon, drained and flaked
3 large eggs
1 medium onion, diced
1 pinch cayenne pepper, or to taste
salt to taste
1 cup seafood breader
¼ cup vegetable oil for frying, or as needed

Steps:

  • Combine salmon, eggs, and onion in a bowl. Season with cayenne and salt; mix well. Place fish fry in another bowl.
  • Heat oil in a skillet over medium-high heat.
  • While the oil heats, place a large spoonful of salmon in the palm of your hand and form an oval croquette patty. Place croquettes in the fish fry and flip over to coat. Repeat to form remaining croquettes.
  • Working in batches, place croquettes in the hot oil and cook until edges have browned, about 5 minutes. Flip and cook the other side, about 5 minutes. Remove to a paper towel-lined platter and repeat to cook remaining batches.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 9.7 g, Cholesterol 95.9 mg, Fat 9.2 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 2.1 g, Sodium 754.1 mg, Sugar 1.3 g

SALMON & SHRIMP CONFETTI CROQUETTES



Salmon & Shrimp Confetti Croquettes image

This is my own creation. We had an extra guest for dinner and needed to expand the salmon out a bit, so I decided to utilize the few shrimp we had left in the freezer. Also just happened to have some colorful veggies in the fridge, so I tossed those in for some color. This turned out really good.

Provided by L. Duch

Categories     Healthy

Time 1h15m

Yield 9 croquettes, 4-6 serving(s)

Number Of Ingredients 8

1 lb salmon fillet
1/2 lb medium shrimp
2 tablespoons red sweet bell peppers
2 tablespoons scallions
1 1/2 teaspoons creole seasoning
1 -2 egg
Tabasco sauce
1 1/2 cups cracker crumbs

Steps:

  • Steam salmon filet. Chill and flake apart.
  • Peel, devein shrimp. Slice them in half length wise, the cut into third to make nice little chunks.
  • Finely chop bell pepper and scallion.
  • Mix these and remaining ingredients together (use only 1/2 cup cracker crumbs. Setting aside the remaining crumbs to roll croquettes in).
  • Form into desired sized croquettes.
  • Roll and cover with cracker crumbs (I used crushed club crackers).
  • Place on a lightly greased baking sheet and bake at 400°F for approx 45 min, depending on how big they are.
  • Note: This being the first time I ever made Salmon Croquettes and although this turned really good, I think using corn flakes for the coating would be good too. I served Papergoddess's Cilantro Mayonnaise with.
  • Also. The prep time is an estimate. It includes the cooking time for the salmon fillets and shrimp along with putting it all together. You can save time by using canned salmon and pre-cooked shrimp. Fresh is always best though.

Nutrition Facts : Calories 377.8, Fat 6.9, SaturatedFat 1.3, Cholesterol 198.4, Sodium 190.4, Carbohydrate 36, Fiber 1.3, Sugar 0.5, Protein 39.9

SALMON CROQUETTES



Salmon Croquettes image

These croquettes have what may just be the perfect texture combination: crispy outsides and tender insides. Made from simple ingredients, they're also a great use of leftovers, putting to work those halves of onion and bell pepper from last night's dinner, and any remaining salmon, though you can also use canned (boneless works best). The filling may be a little delicate when you put it together, but a quick pop in the fridge or freezer makes it easier to work with. Serve the croquettes alone as an appetizer with tartar sauce or hot sauce, or make them a bigger meal alongside grits.

Provided by Millie Peartree

Categories     brunch, dinner, lunch, seafood, appetizer, main course

Time 30m

Yield 2 main-course servings, 4 appetizer servings

Number Of Ingredients 16

1 (14-ounce) can boneless, skinless salmon or 1 pound cooked salmon
1 tablespoon olive oil
1/2 green bell pepper, finely chopped
1/2 cup diced onion
1 garlic clove, grated
2 eggs, lightly beaten
1/2 cup all-purpose flour
2 tablespoons chopped parsley
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon hot sauce, plus more for serving
1/2 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/2 cup panko bread crumbs
2 teaspoons seasoning of choice, such as onion powder, garlic powder, paprika or a combination
Vegetable or canola oil, for frying
Tartar sauce, for serving (optional)

Steps:

  • If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
  • Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
  • Add the sautéed veggies to the bowl with the salmon, along with 1 egg, 1/4 cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
  • Using your hands, shape the chilled mixture into 1-inch-thick patties.
  • Set up three separate plates or shallow bowls: one filled with the remaining 1/4 cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
  • Wipe out the same pan, and heat about 1/4 cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
  • Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
  • Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.

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