I've started buying frozen salmon fillets and have been experimenting with ways to cook them. The frozen fillets just aren't as good as fresh when you simply grill them, but they work great for recipes like this! As mentioned in some of the reviews, the patties seemed like they might fall apart if I cooked them immediately so I put the in the fridge first for 1 hour. That seemed to help. I'm not big on mayo so I didn't try the sauce, but my husband loved it! He thought it really made the dish. All and all I thought it turned out pretty well, though next time I'll add more seasonings to the patties. I served them with sauteed zucchini-squash.
Yield: 4 servings (serving size - 2 croquettes and 1 tablespoon sauce)
1/4 cup organic canola mayo
4 tsp fresh lemon juice
2 1/2 tsp dijon mustard
1/4 cup finely chopped green onions
2 tbsp minced red bell pepper
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp red pepper
2 (6-ounce) packages skinless, boneless pink salmon
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 tbs canola oil
1 tbs chopped fresh parsley
1 tsp finely chopped capers
1/2 tsp minced garlic
1/8 tsp salt
Combine 2 tbs mayo, 1 tsp lemon juice, 1 1/2 tsp mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
Heat oil in large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
Combine remaining mayo, lemon juice, and mustard with parsley, capers, garlic, and salt, stirring weel.
Calories 305, Fat 19.3g, Carb 12.6g, Protein 18.8g, Fiber 1g
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