Salmon Croquettes
Ingredients
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2 Pounds Fresh Wild Salmon, Coarsely Chopped
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1 Tablespoon Extra-Virgin Olive Oil
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1/4 Cup Minced Onion
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1 Teaspoon Celery Seed
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Sea Salt And Pepper To Taste
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1 Tablespoon Capers
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Juice And Zest Of Half A Lemon
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1/4 Cup Mayonnaise
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1/2 Cup Panko Bread Crumbs
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2 Cloves Garlic, Minced
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1 Teaspoon Dijon Mustard
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1 Pinch Cayenne Pepper
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1/8 Teaspoon Season Salt
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1 Tablespoon Panko Bread Crumbs, Or To Taste
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2 Tablespoons Olive Oil, Or As Needed
Directions
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Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, celery seed, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
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Stir salmon, onion mixture, mayonnaise, lemon juice and zest, 1/2 cup bread crumbs, garlic, mustard, cayenne, season salt, sea salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
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Form salmon mixture into six 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
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Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side. Serve with garden salad with lemon vinaigrette and roasted asparagus.