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Strictly speaking. (BAKED SALMON CROQUETTES)

January 29, 2013

salmoncroq

For a couple of weeks MG and I have rid our diets of sugar, caffeine (Coffee, I miss you), wheat (Bread! I didn’t mean it! Please take me back), dairy, booze, etc. As the 14 days of clean eating were coming to a close I was making up stuff to ease us back into our really fun and slightly decadent reality. The key word is ‘ease’ because I didn’t want all of that abstaining to wind up being in vain. So, for these cute little suckers, I allowed for a dredge of breadcrumbs. Without the dip in the crumbs, this version of the recipe would be all-of-those-things free and full of healthy protein, salmon. I used the canned stuff for the sake of speed cooking but using 1 3/4 cups of freshly cooked salmon flaked with a fork would be a million times better.

This recipe can be seasoned in different ways, scallions, soy, ginger, or with mayo or add an egg, some old bay seasoning, cayenne, chopped herbs, etc. Just make a delicious mixture and form into patties. I left it at easy, threw some cooked brown rice (for sticking power), garlic, shallot and rosemary in the mini chop and mixed it with the fish that I seasoned a little. Simple as bonjour.

salmoncroq_minichop

BAKED SALMON CROQUETTES

(makes 10-12 small croquettes)

1 can of salmon such as Icy Point, about 14 ounces

1 tablespoon dijon mustard

2 tablespoons olive oil

a splash of red wine vinegar

1/3 cup cooked brown rice

1/2 tablespoon fresh rosemary leaves, or scant teaspoon dried

3 cloves garlic

1 small shallot

salt and pepper to taste

1 cup breadcrumbs

1 tablespoon herbs or spices of choice*

Cooking oil, preferably in spray form.

  • Preheat oven to 400F. Cover a baking sheet in foil and spray (or drizzle) with your favorite cooking oil.
  • Flake the salmon thoroughly and mix in a medium-sized bowl with dijon, oil and vinegar.
  • Place rice, rosemary, garlic and shallots in a food processor until it forms a paste (or finely chop with a knife).
  • Combine the rice mixture with the fish in the bowl. Season well. Set aside.
  • Mix the breadcrumbs with the seasonings of your choice*.
  • Form the salmon mixture into 1/4 cup patties (not too big or they will be very break-y), dredge patties in the deluxe breadcrumbs and place on the prepared sheet pan.
  • After all of the patties are formed and crumbed, spray (or drizzle) the top of each one lightly with oil.
  • Place in the oven and cook as close to the heat source as possible until the desired color is achieved and croquettes are heated through. Flip once, about 8 minutes on each side.

* Here you can use dried herbs or any mix of spices to trick out the breadcrumbs. I used this blend from Penzey’s that I got from my rad sister.

Salmon croquettes are also excellent served on tiny bread to tiny people…

salmoncroq_burger1

And here is something I wrote about Icy Point Salmon back when I used to wear a thumb ring. I really do like this stuff.

icypoint

‘I think we can consider it a ‘whole food’, so much so that the salmon still has its bones! When you open a can of this stuff you are looking straight into a cross section of a beautiful Alaskan salmon. It is steamed in the can this way, bones and all, so that every part of the fish is edible and needs only to be broken up with a fork and used in your favorite recipe. It is a staple in my pantryXX’

The bones are soft and edible. What that looks like:

salmoncroq_icybones

That’s healthy but if it freaks you out, just cook up the fresh salmon. Ça va.

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