SALMON CROQUETTES
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
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 CROQUETTE SANDWICH
I'm obsessed with smoked salmon on bagels with all the accouterments! Smoked salmon can get pricey, though, so I found this salmon croquette sandwich alternative. I could seriously eat it every day for breakfast. —Jessi Hampton, Richmond Hill, Georgia
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine egg, bread crumbs, garlic powder and smoked paprika. Add salmon and mix lightly but thoroughly. Shape into 2 patties. , In a large skillet, cook patties in oil over medium heat until browned, 5-6 minutes on each side. Spread cut sides of bagels with cream cheese; sprinkle with capers. Serve patties on bagels with tomato, red onion and, if desired, dill.
Nutrition Facts : Calories 656 calories, Fat 25g fat (10g saturated fat), Cholesterol 152mg cholesterol, Sodium 1205mg sodium, Carbohydrate 75g carbohydrate (14g sugars, Fiber 4g fiber), Protein 34g protein.
SALMON AND SHRIMP CAKES
This is a tasty and different salmon dish that you will definitely enjoy!!
Provided by Kelly
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Line a baking sheet with parchment paper.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes. Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.
- Melt 1 tablespoon butter in a skillet over medium heat. Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. Transfer to a large bowl.
- Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds. Mix crumbs and butter, and season with garlic salt.
- Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet.
- Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 16.1 g, Cholesterol 112.6 mg, Fat 20.3 g, Fiber 0.3 g, Protein 20.9 g, SaturatedFat 7.3 g, Sodium 1109 mg, Sugar 1.1 g
SALMON & SHRIMP CONFETTI CROQUETTES
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
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
SHRIMP AND SALMON CAKES
Steps:
- For the sauce:
- In a medium saucepan over medium heat, add the red pepper, onion, vinegar, water, sugar and salt. Simmer until the liquid is reduced to half. Let cool, transfer to a blender and puree. Add the mayonnaise and mustard and stir to combine. Set aside.
- For the cakes:
- Add the oil to a large saute pan over medium heat. Stir in the onion and pepper and saute until soft. Add the shrimp and cook until the shrimp turns pink. Let it cool, then add the remaining ingredients and mix gently. Do not over mix. Form the mixture into 8-ounce balls, then flatten them into patties.
- Heat the grill or griddle to high.
- Grill the patties on both sides until heated through. Transfer to a serving platter and serve with the red pepper sauce.
SALMON CROQUETTES WITH REMOULADE SAUCE
Most likely you have most, if not all, of the ingredients to make this surprisingly easy, budget-friendly and deliciously crispy dish sitting in your pantry right now. We tested the recipe using both cornmeal and panko for the breading and found panko produced a much better crunch and that golden crust croquettes are known for. Serve them on their own as a delicious appetizer or along with a salad for a light dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 8 to 10 croquettes
Number Of Ingredients 17
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 & SHRIMP CONFETTI CROQUETTES
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 High Protein
Time 1h15m
Yield 9 croquettes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- 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 minutes, 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 Recipe #100387 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 263.6, Fat 6, SaturatedFat 1.2, Cholesterol 222.4, Sodium 225.1, Carbohydrate 12.2, Fiber 0.6, Sugar 0.4, Protein 37.5
CONFETTI SALMON STEAKS
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
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
SALMON CROQUETTES
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
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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