Crispy Salmon Croquettes with Remoulade Sauce

Name: Crispy Salmon Croquettes with Remoulade Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Canola oil, for frying; 1 Tbsp capers; 1 egg, lightly beaten; 1 teaspoons crushed garlic; 59 milliliters remoulade sauce, recipe above; 6 dashes hot sauce; 3 teaspoons lemon juice; 296 milliliters mayonnaise; 2 fillets pre-cooked salmon fillets, about 1/2 pound; 1 scallion, finely chopped; 1 teaspoon seafood seasoning (recommended: Old Bay); 177 milliliters fish fry coating mix, plus more for coating (recommended: Kraft)

You can never have too many main course recipes, so give Crispy Salmon Croquettes with Remoulade Sauce a try. This recipe makes 4 servings with 660 calories, 19g of protein, and 60g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have salmon, canolan oil, scallion, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers.

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Remoulade

Green Onions

Capers

Equipment you will use

Bowl

Mix in scallion and set aside.

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Green Onions

Using a fork flake the salmon meat away from the skin. Discard skin.

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Salmon

Meat

In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce.

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Hot Sauce

Sauce

Salmon

Fish

Egg

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Bowl

Mix well to combine. Form into 8 patties.

Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.

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Fish

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Pie Form

In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.

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Cooking Oil

Equipment you will use

Frying Pan

Serve croquettes hot with remaining remoulade sauce.

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Sauce

Equipment

Bowl

Pie Form

Frying Pan

Ingredients

Servings:

4servings

Canola oil, for frying 1Tbsp

capers 1

egg, lightly beaten 1teaspoons

crushed garlic 59milliliters

remoulade sauce, recipe above 6dashes

hot sauce 3teaspoons

lemon juice 296milliliters

mayonnaise 2fillets

pre-cooked salmon fillets, about 1/2 pound 1

scallion, finely chopped 1teaspoon

seafood seasoning (recommended: Old Bay)177milliliters

fish fry coating mix, plus more for coating (recommended: Kraft)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.